Herbed Chicken and Vegetable Stew

Updated: May 11, 2018



The fresh herbs in my front yard are growing abundantly at this time of year, and that inspires me to incorporate them into more meals. This recipe for Herbed Chicken and Vegetable Stew has a flavorful broth from fresh rosemary, thyme, and oregano plus dried bay leaf and basil. The herbs marry nicely with the classic French mirepoix (the fancy-schmancy word for the combination of onion, celery, and carrots), and I've rounded it all out with the addition of tomatoes and potatoes to make this stew into a one-pot-meal.


This stew is delicious on its own, or even with a scoop of nutrient-dense white rice added in. If you're going low-carb or starch-free, you could certainly leave out the potatoes and just increase the other veggies proportionately.



Herbed Chicken and Vegetable Stew

Serves 5-7

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes


  • 1 large onion, chopped

  • 2 Tb butter

  • 4 celery stalks, chopped

  • 5 carrots, chopped

  • 3 medium cloves of garlic, minced

  • 3 cups filtered water

  • 1 cup diced tomatoes (I prefer Jovial brand for their glass jars instead of metal cans)

  • 2 tsp dried basil (or 2 Tb fresh minced basil)

  • 1 bay leaf

  • 3/4 tsp fresh minced rosemary (or substitute 1/4 tsp dried rosemary)

  • 3/4 tsp fresh minced oregano (or substitute 1/4 tsp dried oregano)

  • 3/4 tsp fresh minced thyme (or substitute 1/4 tsp dried thyme)