Snowy Day Low Fat Chicken Stew

The kitchen window was completely frosted over when I decided to make this stew, the kind of winter afternoon where you can see your breath inside the house. I'd been craving something warming but didn't want that heavy, weighed-down feeling that usually comes with comfort food. This chicken stew became my answer to snowy days—light enough that you don't need a nap afterward, but somehow still satisfying enough to chase away the chill.

My friend Sarah came over unexpectedly during a blizzard last year, and I threw this together with whatever I had in the fridge. She kept asking what the secret ingredient was, but the truth is, it's just letting everything cook slowly together. Now she texts me every time it snows, asking if I'm making 'that stew.'

Ingredients

• Chicken breast: Cutting into uniform 2 cm cubes ensures even cooking and prevents some pieces from drying out while others finish cooking
• Carrots and celery: These aromatics form the classic mirepoix base that gives the stew its foundational depth
• Onion: Diced small so it almost melts into the broth rather than staying in distinct pieces
• Potatoes: Yukon Gold hold their shape better than Russets and add natural creaminess without any dairy
• Garlic: Minced fresh garlic added after the other vegetables prevents burning and bitterness
• Green beans: Trimmed and halved so they cook through without becoming mushy or stringy
• Red bell pepper: Adds a subtle sweetness and beautiful color contrast against the broth
• Frozen peas: Added at the very end so they stay bright and don't turn gray
• Chicken broth: Low-sodium lets you control the salt level while still building a flavorful base
• Bay leaves: Remove these before serving—leaving them in can make the broth bitter over time
• Dried thyme and rosemary: These woody herbs stand up to long simmering better than delicate fresh ones
• Fresh parsley: Sprinkled on at the end for a bright, fresh contrast to the cooked flavors
• Olive oil: Just enough to lightly sear the chicken and sauté the vegetables

Instructions

Sear the chicken:

Heat olive oil in your large pot over medium heat, add chicken cubes, and cook until lightly golden on all sides, about 3 to 4 minutes. Listen for the satisfying sizzle that means you're building flavor in the bottom of the pot.

Build the vegetable base:

In the same pot, add onion, carrots, and celery, sautéing for 4 to 5 minutes until they start to soften and the kitchen smells amazing.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant—any longer and it might turn bitter.

Season the vegetables:

Add potatoes, bell pepper, green beans, bay leaves, thyme, rosemary, salt, and pepper, mixing everything well so the herbs coat the vegetables evenly.

Create the broth:

Pour in the chicken broth and water, bring everything to a boil, then reduce heat to a gentle simmer.

Simmer together:

Return the chicken to the pot, cover, and simmer for 25 minutes, stirring occasionally to make sure nothing sticks to the bottom.

Finish with peas:

Add frozen peas and simmer uncovered for another 5 minutes until all vegetables are tender and the flavors have melded into something wonderful.

Serve it up:

Remove bay leaves, adjust seasoning if needed, ladle into bowls, and finish with chopped parsley for that fresh, bright finish.

Save

This stew has become my go-to whenever someone in my family is feeling under the weather. Something about the combination of warm broth and tender vegetables just feels like a hug in a bowl.

Making It Your Own

I've learned that stew recipes are more like guidelines than strict rules. Sometimes I swap in sweet potatoes if that's what I have, or add parsnips for extra earthiness. The key is keeping the total vegetable quantity roughly the same so the broth-to-vegetable ratio stays balanced.

Perfecting the Broth

The difference between an okay stew and a great one often comes down to patience. I used to rush the simmering step, but letting everything cook slowly for that full 25 minutes makes the broth taste infinitely richer. Skimming any foam that rises to the top during the first few minutes also keeps the broth cleaner and clearer.

Make-Ahead Magic

This stew actually tastes better the next day, which makes it perfect for meal prep or Sunday cooking. The flavors continue to develop overnight in the refrigerator.

• Cool completely before refrigerating and store in airtight containers for up to 4 days
• The broth will thicken as it sits—add a splash of water or broth when reheating
• Freeze portions in freezer-safe bags for up to 3 months, leaving space for expansion

Save

There's something uniquely satisfying about a bowl of this stew while snow falls outside. Hope it brings you as much comfort as it has to my kitchen on so many cold days.

Recipe FAQs

→ What vegetables are included in this stew?

Carrots, celery, onion, potatoes, green beans, red bell pepper, garlic, and frozen peas make up the vegetable medley.

→ How can I make this dish vegetarian?

Replace the chicken with canned chickpeas and use vegetable broth instead of chicken broth.

→ What herbs and spices enhance the flavor?

Bay leaves, dried thyme, rosemary, black pepper, salt, and fresh parsley garnish bring depth and aroma.

→ Can I add grains to make it more filling?

Yes, adding cooked barley or brown rice during the last 10 minutes of cooking boosts heartiness.

→ What cooking tools are necessary?

A large soup pot or Dutch oven, a chef's knife, cutting board, and ladle are required to prepare this dish.