Hearty Spring Vegetable and Chicken Stew
A comforting and nutritious stew packed with seasonal vegetables and tender chicken, perfect for a cozy family dinner.
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Ingredients
Yields 4 servings
- (2 tablespoons) olive oil
- (1 pound) boneless, skinless chicken thighs, cut into bite-sized pieces
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (3) medium carrots, sliced
- (2) medium potatoes, diced
- (1 cup) green beans, trimmed and cut into 1-inch pieces
- (1 cup) peas (fresh or frozen)
- (4 cups) chicken broth
- (1 teaspoon) dried thyme
- (1 teaspoon) dried rosemary
- Salt and pepper to taste
- (2 cups) baby spinach, roughly chopped
- (1 tablespoon) fresh lemon juice
Instructions
- 1
In a large pot, heat 2 tablespoons olive oil over medium heat.
- 2
Add 1 pound boneless, skinless chicken thighs and cook until browned, about 5-7 minutes. Remove chicken and set aside.
- 3
In the same pot, add 1 medium onion and cook until translucent, about 3 minutes. Stir in 2 cloves minced garlic and cook for another minute.
- 4
Add 3 medium carrots, 2 medium potatoes, and 1 cup green beans to the pot. Stir well and cook for 5 minutes, allowing the vegetables to soften slightly.
- 5
Return the chicken to the pot and pour in 4 cups chicken broth. Add 1 teaspoon dried thyme and 1 teaspoon dried rosemary, then season with salt and pepper to taste.
- 6
Bring the stew to a boil, then reduce heat and let it simmer for 30 minutes, or until the vegetables are tender and chicken is cooked through.
- 7
Stir in 1 cup peas and 2 cups baby spinach, cooking for an additional 5 minutes until the spinach wilts.
- 8
Finish with 1 tablespoon fresh lemon juice for brightness before serving.
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