Southern Chicken Stew with Vegetables and Herbs
This hearty chicken stew combines tender pieces of chicken with aromatic vegetables in a flavorful broth seasoned with thyme and paprika. The chicken is first browned to develop rich flavor, then simmered with onions, carrots, celery, and tomatoes until everything becomes tender and the flavors meld together. Perfect for cold evenings or when you need a comforting meal that feeds a crowd, this traditional Southern-style stew delivers satisfying warmth and nutrition in every bowl.
Ingredients
Instructions
- 1
Heat olive oil in a large pot over medium heat
- 2
Add chicken pieces and cook until browned on all sides
- 3
Remove chicken and set aside
- 4
Add onions, garlic, carrots, and celery to the same pot and cook until softened
- 5
Return chicken to pot along with chicken broth, diced tomatoes, salt, pepper, thyme, and paprika
- 6
Bring to a boil, then reduce heat and simmer for 30 minutes
- 7
Serve hot
Tips
Brown the chicken pieces well to develop deeper flavor in the stew
Let the vegetables soften completely before adding liquids for better texture
Taste and adjust seasonings before serving as flavors develop during cooking
Good to Know
Refrigerate for up to 3 days in covered container
Can be made 1 day ahead and reheated gently
Serve hot with crusty bread or over rice
Common Mistakes
Don't skip browning chicken to avoid bland flavor
Avoid boiling vigorously to prevent tough chicken
Substitutions
FAQ
Can I use boneless chicken instead?
Yes, use boneless chicken thighs or breasts cut into chunks. Reduce cooking time to 20-25 minutes to prevent overcooking.
What if I don't have fresh vegetables?
Frozen vegetables work well but add them in the last 15 minutes of cooking to prevent mushiness.
How long will this keep in the freezer?
Freeze for up to 3 months in airtight containers. Thaw overnight in refrigerator before reheating.