Rotisserie Chicken Veggie Stew

Cozy up with a bowl of Rotisserie Chicken Veggie Stew, a hearty, soul-warming dish that's as easy to prepare as it is satisfying. This one-pot recipe makes the most of tender, shredded rotisserie chicken, vibrant vegetables like carrots, celery, and potatoes, and a medley of savory seasonings including thyme and paprika. Simmered to perfection in a flavorful chicken broth with canned diced tomatoes, this stew is a comforting, nutrient-packed meal the whole family will love. Ready in under an hour and brimming with wholesome ingredients, it's the perfect way to transform leftover chicken into a rich, nourishing dinner. Serve it piping hot with a sprinkle of fresh parsley for a touch of brightness. Perfect for busy weeknights, meal prep, or sharing on a chilly evening!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 whole rotisserie chicken, shredded
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 whole garlic cloves, minced
• 3 medium carrots, sliced
• 3 medium celery stalks, sliced
• 4 medium golden potatoes, cubed
• 6 cups chicken broth
• 1 15-ounce can diced tomatoes, canned
• 2 whole bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup frozen peas
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Remove the meat from the rotisserie chicken, shred it into bite-sized pieces, and set aside. Discard the skin and bones.

Step 2

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and sauté for an additional minute until fragrant.

Step 5

Add the sliced carrots, celery, and cubed potatoes to the pot. Stir to combine and cook for 5 minutes.

Step 6

Pour in the chicken broth and canned diced tomatoes with their juices. Stir well.

Step 7

Add the bay leaves, dried thyme, paprika, salt, and black pepper. Bring the mixture to a boil.

Step 8

Reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the vegetables are tender.

Step 9

Stir in the shredded chicken and frozen peas. Cook for an additional 5 minutes, or until heated through.

Step 10

Remove the bay leaves and discard.

Step 11

Taste the stew and adjust seasoning with additional salt and pepper, if needed.

Step 12

Serve hot, garnished with fresh chopped parsley.

Nutrition Facts

Serving size	(3461.3g)

Amount per serving	% Daily Value*
Calories	2445.2

Total Fat 88.4g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 576.5mg	0%
Sodium 10283.6mg	0%
Total Carbohydrate 178.5g	0%
Dietary Fiber 29.7g	0%
Total Sugars 34.6g
Protein 228.9g	0%

Vitamin D 0IU	0%
Calcium 639.8mg	0%
Iron 25.5mg	0%
Potassium 7947.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 37.8%

Carbs: 29.4%