Chicken Stew with Leeks, Carrots & Peas
Chicken Stew with Leeks, Carrots, and Peas is a comforting dish that warms the soul. This hearty stew features tender chicken simmered in a savory broth with sweet carrots and vibrant leeks, creating a delightful balance of flavors. Perfect for chilly evenings or family gatherings, this recipe is simple to prepare and packed with wholesome ingredients that promise to bring joy to your table with every spoonful.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 pound)
- 2 medium leeks, washed and sliced
- 3 large carrots, diced
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Wash and chop the leeks, carrots, and garlic.
- Sauté vegetables: In a large pot over medium heat, add olive oil and sauté leeks and carrots until softened (about 5 minutes).
- Add garlic: Stir in minced garlic and cook until fragrant (about 1 minute).
- Cook chicken: Add chicken breasts and thyme; season with salt and pepper. Cook until chicken is no longer pink (about 5 minutes).
- Pour broth: Add chicken broth to the pot; bring to a boil then reduce heat to simmer for about 30 minutes.
- Stir in peas: Add frozen peas during the last two minutes of cooking. Serve warm.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For a deeper flavor, sear the chicken before adding it to the pot. Substitute leeks with onions if preferred or add potatoes for added heartiness. Store leftovers in an airtight container for up to three days or freeze for up to three months.