Spring Chicken Vegetable Stew
Hearty spring-inspired chicken vegetable stew with pearl couscous, baby potatoes, baby carrots, peas, and spinach.
This chicken vegetable stew is so good paired with a big bowl of House Salad and 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.
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.
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.
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.
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.
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!
More Chicken Soup Recipes
- Chicken Stew with Butternut Squash
- Sicilian Chicken Soup
- Chicken Split Pea Soup
- Vietnamese Chicken Noodle Soup
- Lemon Chicken Noodle Soup
Spring Chicken Vegetable Stew
- 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.
- 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
- Toss the chicken with flour, salt, and pepper, to taste. Set aside.
- 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.
- 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.
- 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.
- Add couscous, increase heat to a medium, and cook, uncovered, until the couscous is tender, about 15 minutes. The liquid will slightly reduce.
- 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
Keywords: easy, spring, healthy, spring vegetables
Great recipe! So full of protein and healthy vegetables. So delicious. Low cal. Added less salt only because I watch my sodium. Don’t pass up this stew!
Thank you Linda! I’m glad you enjoyed it.
It was really good! How do you suggest heating leftovers since the sauce looked thickened after cooling?
You can add a splash of broth when reheating so it’s not too thick.
Hi there! I always love a good stew any time of year. We’re lucky to have fresh veggies all year around here in Hawaii and I always have chicken thighs in the freezer, and chicken broth on hand, so it was a natural for me. Gash, I even had some pearl couscous in the cupboard! I hot footed it to the store, just a couple blocks away to get the veggies and Maui onions. I did cook it in my slow cooker, adding the veggies for the last couple hours. It was DELICIOUS!!! Thanks for sharing your recipe!! I’ll be back to try another of your recipes.
Aloha … Nancy On Maui
That’s so great Nancy! Thank you for such sweet feedback. So glad you enjoyed this stew.
This recipe is the perfect springtime meal to eat throughout the week (if you’re cooking for one) or to make for your family/friends. I substituted whole carrots and used Near East basil herb couscous (half a box with half the included seasoning). The flavor is nuanced but mellow, and the couscous, spinach, and parsley add satiating texture. Love this. Thank you for sharing!
Thank you Sylvia for such wonderful feedback! So glad you enjoyed this chicken veggie stew.
My family enjoyed this stew, even the kids. It’s a nice one pot meal that makes perfect leftovers. Tasty without being overwhelming. Thanks for the recipe!
Thank you Sarah! So glad you loved this chicken vegetable stew. I appreciate your feedback.
The beoth flavors are amazing! Almost done making this soup and can’t wait to eat it. The flour didn’t quite work out like it should it made the meat stick to the pan so next time I’ll probably omit it. Thank you for a great recipe!
Thank you Alena! Just make sure your dutch oven + oil is hot before adding the meat so it does not stick.