![['A close-up view of a serving of Fall Chicken and Vegetable Stew with vibrant vegetables.', 'A bowl filled with hearty chicken and colorful vegetables in a rich broth.', 'A side view of a steaming chicken stew showcasing chunks of chicken and sliced vegetables.', 'A detailed look at a delicious chicken stew, featuring carrots, parsnips, and thyme.']](https://goldenchickenrecipes.com/wp-content/uploads/2026/07/fall-chicken-and-vegetable-stew_1_U1.webp)
Fall Chicken and Vegetable Stew
A hearty and flavorful stew perfect for fall, combining tender chicken with seasonal vegetables in a savory broth.
Ingredients
Protein
- 1.5 pounds bone-in chicken thighs (skin removed if desired)
- 2 large carrots (peeled and chopped)
- 2 large parsnips (peeled and chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh thyme (chopped)
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 cup onions (chopped)
- 1 cup celery (chopped)
- to taste salt and pepper
Instructions
- Heat oil in a large pot, brown chicken thighs, then remove.
- Sauté onions, carrots, parsnips, and celery until softened, about 5-7 minutes.
- Add garlic and thyme, cook for 30 seconds, then return chicken to the pot.
- Pour in broth, simmer covered for 45 minutes, then shred chicken and return to stew.
- Season with salt and pepper, simmer uncovered for 10 minutes, then serve hot.
Notes
Use fresh herbs for the best flavor and adjust seasoning to taste.