Hearty spring-inspired chicken vegetable stew with pearl couscous, baby potatoes, baby carrots, peas, and spinach. 

Love chicken stew? Try our One-Pot Chicken Stew, Creamy Chicken Stew, or Chicken Stew with Butternut Squash.

This chicken vegetable stew is so good paired with a big bowl of House Salad and Sourdough Garlic Bread.

Chicken and Vegetable Stew

There’s no doubt my family loves all types of soup-like meals. We eat soup year-round and that makes me very happy. Because soups are loaded with so many good veggies and are easy to customize.

Just like chicken orzo soup, this spring chicken vegetable stew is our newest favorite meal. Made with yummy spring veggies like baby carrots, baby potatoes, peas, and spinach. Not to mention tender chicken and the most perfect little pearls of pillowy soft couscous.

All you need is a big dutch-oven and about an hour of your time.

Ingredients for chicken thigh stew recipe

What is the Best Meat for Stew?

Boneless, skinless, chicken thighs are my all-time favorite meat for stews, and here’s why:

  • Chicken thighs are incredibly juicy, tender, and hard to screw up, as in dry out. They have higher fat content so they taste incredible regardless of how you cook them.
  • They are also a fraction of the cost when compared to another cut of meat, such as chicken breast.
Close up chicken stew with potatoes and vegetables in dutch oven

How to Make Stew Chicken with Vegetables

Chicken stew with potatoes and vegetables is a one-pot meal that is very easy to prep. You just need to give yourself time for the stew to slowly simmer. That’s what makes stew chicken incredibly delicious.

  • Cut up the chicken into about 2-inch chunks and toss with flour, salt, and pepper. Cook in a large dutch oven over medium-high heat until browned all over.
  • Stir in the onions, carrots, garlic and then pour the wine over the veggies. You want to scrape the bottom to release all of the built-up flavors. Let the veggies sweat for 3-4 minutes or until they begin to soften.
  • Add the potatoes, bay leaf, stock, and water. Cover and simmer for 30 minutes covered.
  • Add couscous and cook for about 15 minutes or until tender. Stir in spinach and peas. Cook until spinach is wilted. Discard bay leaves and add the parsley.
  • Stew is good immediately or it can be refrigerated for 3-4 days. It gets even tastier the longer it sits.
Step by step on how to make chicken vegetable stew

White Wine Substitute

White wine adds a slight sweetness to the chicken vegetable stew and I’m a huge fan of using white wine. However, you can make substitution of an equal amount of chicken broth.

Close up side view chicken stew with potatoes and vegetables

How Long is Leftover Stew Good For?

Chicken and vegetable stew will last for 3-4 days in the refrigerator. Cool the cooked stew at room temperature before refrigerating.

You can also freeze the cooked chicken vegetable stew for 3-4 months. Keep in mind that the potatoes sometimes change texture when frozen.

Love Couscous? Try our Israeli couscous salad with marinated artichokes!

Overhead close up chicken and vegetable stew in white bowl

More Chicken Soup Recipes

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Overhead chicken vegetable stew in white bowl

Spring Chicken Vegetable Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Katya
  • Prep Time: 15
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American


Hearty spring inspired chicken vegetable stew with pearl couscous, baby potatoes, baby carrots, peas, and spinach. 


Units Scale
  • 4 Tbsp. olive oil
  • 1 lbs. boneless, skinless, chicken thighs, cut into chunks
  • 2 Tbsp. all-purpose flour
  • 1 medium sweet onion, cut into 8 wedges
  • 8 oz. baby carrots, sliced on diagonal into 1-inch chunks
  • 6 garlic cloves, chopped
  • 1/2 cup white wine, such as Pinot Grigio
  • 1 lbs. baby potatoes, quartered
  • 2 bay leafs
  • 4 cups chicken broth
  • 1 cup water
  • 1/2 cup pearl couscous
  • 1 cup frozen peas
  • Few small handfuls of baby spinach
  • Fresh chopped parsley
  • Kosher salt and fresh black pepper


  1. Toss the chicken with flour, salt, and pepper, to taste. Set aside.
  2. Heat oil in a large dutch oven over medium-high heat, when oil is hot, add chicken, and cook until brown, about 6-8 minutes.
  3. Add onions, carrots, and garlic. Pour wine while stirring and scraping to loosen browned bits from the bottom of the dutch oven. Cook the vegetables, stirring occasionally, for 3-4 minutes or until they begin to soften.
  4. Add potatoes, bay leaf, chicken broth, and water. Season with salt and pepper, to taste. Bring to a boil, reduce heat to a low and simmer, covered, for 30 minutes.
  5. Add couscous, increase heat to a medium, and cook, uncovered, until the couscous is tender, about 15 minutes. The liquid will slightly reduce.
  6. Stir in spinach and peas. Discard bay leafs and stir in parsley. Serve immediately or cool at room temperature and then refrigerate for 3-4 days.


  • Serving Size:
  • Calories: 337
  • Sugar: 5.4 g
  • Sodium: 756.4 mg
  • Fat: 13.2 g
  • Carbohydrates: 35.5 g
  • Protein: 19.9 g
  • Cholesterol: 74.3 mg