clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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