Homemade Chicken Stew Recipe

By: Sheila Reynolds

This simple all American chicken stew recipe is a fan favorite and hearty for a rainy day. Your kids will love it, and you’ll even love the leftovers the next day. You can try spicing it up a bit also if you want to add one more of flavor dimension to this recipe.

Ingredients

Olive oil
2 cloves garlic, minced
1 onion, diced
2 russet potatoes, peeled and chopped
6 roma tomatoes, rough chopped
3 cups chicken broth
1 tbs tomato paste
2 chicken breasts, chopped
1 tsp. ground ginger
1 tsp. ground cumin
½ cup fresh basil, shredded
Fresh mint, for garnish
Salt and pepper, to taste

Directions

1. Heat olive oil over medium heat in a Dutch oven. Sautee the garlic and onion until translucent, about five minutes. Season with salt and pepper. Add the potatoes and cook for about 10 minutes, until slightly browned.
2. Transfer the vegetables to a platter. In the pot, add the tomato paste, ginger and cumin, cooking for about one minute. Whisk in the chicken broth, scraping the bottom of the pan clean. Add the chicken and the potatoes, onion and garlic and bring to a low boil. Reduce the heat and simmer for about 45 minutes, until the potatoes are very soft.
3. Break up some of the potatoes to thicken the stew. Top each bowl with mint and basil before serving.

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