Description

There’s something deeply comforting about a hearty bowl of homemade stew simmering on the stove. This Hearty Ground Chicken and Veggie Stew is the perfect dish for cozy evenings or chilly days when you crave something warm, nourishing, and full of flavor. It’s inspired by classic family stews but made lighter with ground chicken and plenty of vegetables. Every spoonful is packed with wholesome goodness—lean protein, tender potatoes, and colorful vegetables in a savory, herb-infused broth. Whether you’re feeding your family or meal prepping for the week, this stew will quickly become a go-to comfort recipe you’ll make again and again.

Ingredients

Scale

1 ½ pounds ground chicken
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
3 medium carrots, sliced
2 celery stalks, chopped
2 medium potatoes, peeled and cubed
1 red bell pepper, diced
1 zucchini, chopped
1 cup frozen peas
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes
4 cups low-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon dried oregano
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the ground chicken, breaking it apart with a spoon as it cooks. Continue cooking until browned and no longer pink, about 6–8 minutes. Season lightly with salt and black pepper.
Stir in the carrots and celery. Cook for 5 minutes, allowing the vegetables to soften slightly.
Add the potatoes, bell pepper, and zucchini. Stir in tomato paste, smoked paprika, thyme, basil, and oregano. Cook for 2–3 minutes to release the flavors.
Pour in the chicken broth and diced tomatoes, including their juices. Stir to combine and scrape the bottom of the pot to loosen any browned bits.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the potatoes are tender and the stew thickens slightly.
Stir in the peas and corn. Simmer for another 5–10 minutes until all the vegetables are tender and the flavors have melded.
Taste and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with fresh parsley. Enjoy with crusty bread, a roll, or a simple green salad.

Notes

You can easily customize this stew by swapping or adding vegetables such as sweet potatoes, kale, or green beans. For a thicker texture, mash a few potato cubes against the side of the pot before serving. To make it creamy, stir in a splash of coconut milk or a tablespoon of cream at the end. This stew tastes even better the next day, so it’s perfect for meal prep or freezing for future meals. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes