Chicken Vegetable Stew

Chicken Vegetable Stew

18 Reviews 2 Pics
Recipe by  Ladan

“A very easy stew. One of the first recipes my mother taught me when I was a teenager.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. Add the salt and turmeric. Dissolve the tomato paste in water and add. If desired, add garlic powder and ground black pepper to season.
  2. Cook for 1 to 1 1/2 hours on medium low heat. Serve.

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Reviews (18)

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We actually really liked this, I did tweek a bit by starting with Olive Oil and minced fresh garlic in Dutch oven then added the cubed chicken and I used about 1 tblsp. of the turmeric. I also added the garlic powder, some salt and pepper at this point. Cooked til chicken was almost to the point of browning then added potatoes, carrots, onion, 3tblsp. of tomato paste in 1 cup of chicken broth and added some more salt and pepper at this point due to the high volume of potatoes. I cooked on Med. low for maybe 20 minutes, stirring occasionally, then added 1/2 cup of frozen peas for color and used 1/2 cup of cold water to blend in about 2tblsp. of flour to thicken the stew. I also added a 1/2 tsp. of kitchen bouquet. Served with fresh baguette and it was perfect. Thank you so much for this recipe. This was the first time I have ever had chicken stew!



This stew was fantastic! The only change I made was the addition of a 1/2c of chicken broth, and a can of corn towards the end of cooking. I thought it was an aweful lot of potatoes, but they really helped thicken the liquid and make it hearty. I think the turmeric made all the difference. I was really iffy about how it would taste but oh it was wonderful! I will make this all the time. So easy and flavorful and filling.



I just made this recipe today and I have to say it was very easy. I've been wanting to make stew for quite sometime, except I do not eat beef. This is a pleasant change from traditional stew. Although I did have to add some spice to make it flavorful, along with some fresh garlic and zucchini. There also wasn't an abundance of sauce, so I added some extra water. All and all it's a pretty comforting meal.

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Amount Per Serving (4 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 47.1 g
  • 15%
  • Protein
  • 32.8 g
  • 66%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 521 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Scrumptious Chicken Vegetable Stew


next recipe:

Chicken and Fresh Tomato Slow Cooker Stew