Healthier Chicken & Vegetable Stew

Healthier Chicken & Vegetable Stew

Ideal for the milder days of spring, this chicken and vegetable stew manages to be hearty without feeling heavy. Lean chicken is for being a good source of protein—essential for bone health and weight maintenance—while the addition of carrots, celery, and onions boosts fibre and vitamins. By using AquaTru purified water in your homemade stock (or simply in the stew itself), you’ll keep the flavours pure, enhancing the natural sweetness of the vegetables. Minimal oil, no butter, and simple seasonings mean you get all the comforting warmth of a stew without the weight, making it a wholesome, nourishing meal for the in-between season.  

  • Prep time

    1 hour

  • Total time

    20 min

  • Serving

    4 persons

  • Calories

    171 kCal

  • What you need:

    • 2 tablespoons olive oil 
    • 1 onion, diced 
    • 2 stalks celery, diced 
    • 2 carrots, diced 
    • 2 cloves garlic, pressed 
    • 1 cup cremini mushrooms, sliced 
    • 1 tablespoon tomato paste 
    • 1 ⅓ cups water 
    • ½ teaspoon dried marjoram 
    • ½ teaspoon dried rosemary 
    • ½ teaspoon paprika 
    • ¼ teaspoon dried sage 
    • 1 bay leaf 
    • 1 pinch cayenne pepper 
    • salt and ground black pepper to taste 
    • ½ pound skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste 
    • 1 teaspoon cornstarch 
    • 1 teaspoon cold water, or as needed 

  • How to do it:

    1. Heat the olive oil in a stockpot over medium-low heat.  
    2. Add the onion, celery, carrots, and garlic. Cook for about 10 minutes, until the onion becomes translucent.  
    3. Add the mushrooms and cook for another 5 minutes, until slightly tender.  
    4. In a small bowl, stir the tomato paste with 1 tablespoon of water to thin it out.  
    5. Add the remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and black pepper to the pot.  
    6. Pour in the thinned tomato paste and add the chicken.  
    7. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 40 minutes, or until the chicken is fully cooked.  
    8. In a separate bowl, mix the cornflour with cold water until smooth.  
    9. Stir the cornflour mixture and salt into the stew.  
    10. Bring to a boil again and cook for 5–10 minutes, or until the stew has thickened. Enjoy!  
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