This roasted chicken stew is flavorful, and easy to make. Packed with veggies, and aromatic herbs, the ultimate cozy dinner for any night of the week.
Easy, Comforting and Healthy Stew
There’s nothing quite like a warm, hearty bowl of roasted chicken stew during winter. Using a store-bought roasted chicken means the tender, flavorful meat is already done for you. Add in some Better Than Bouillon, fresh vegetables, and fragrant herbs, and you’ve got a rich, comforting stew that tastes like it simmered for hours. Easy, wholesome, absolutely delicious and ready in just 35 minutes! And if you love how handy a rotisserie chicken can be, you’ll also want to try my Roasted Chicken and Rice Soup.
Here’s what you need:
- 1 Rotisserie chicken (2 lbs), cut away thighs, wings, drumsticks and breast meat
- 2 tbsp olive oil
- 2 medium carrots, peeled and sliced in half moons
- 1 medium sweet onion, diced
- 1 lb tomatoes, halved or quartered
- 2 cloves garlic, chopped
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 2 tsp Better Than Bouillon
- 2–3 cups water, or until chicken is just covered
- 3–4 sprigs fresh thyme
- Italian parsley for garnish (optional)
How to Make this Easy Chicken Stew
This stew comes together so simply, you’ll be amazed at how much flavor develops in just a short amount of time. Here’s how to do it step by step!
- Step 1: Sauté the Vegetables. Heat your cast iron or enamel pot over medium heat and add the olive oil. Toss in the diced onions and sliced carrots and sauté until they’re nice and tender.
- Step 2: Build the Tomato Base. Add the tomatoes and give everything a good stir. Cover the pot and let the tomatoes cook down for 5–6 minutes until they’re soft and juicy. Then stir in the garlic, oregano, and tomato paste until everything is well combined. Let the base simmer for 2 minutes.
- Step 3: Add the Chicken and Simmer. Nestle the rotisserie chicken pieces into the pot and add 2–3 cups of water until the chicken is just covered. Stir in the Better Than Bouillon. Lay the fresh thyme sprigs on top, reduce the heat to low, and let everything simmer together for 15–20 minutes.
How to Serve
Ladle your roasted chicken stew into deep bowls and finish with a sprinkle of fresh Italian parsley for a pop of color and freshness. That’s it, a rich, comforting stew on the table in 35 minutes!
For this recipe, I’m serving this stew in my new bowls from Burleigh Pottery’s Blue Willow collection and I am completely in love with them! I have been eyeing this collection for a while and decided treat myself to new tableware pieces for the new year! Blue Willow was originally introduced in 1924 and was revived in 2024 by Burleigh as a special release from their archives to celebrate the 100th anniversary of the collections’ launch. According to Burleigh, this collection is now discontinued and will not be made again, so I am so glad I was able to purchase a number of Blue Willow pieces while I still could.
Roasted Chicken Stew
Ingredients
- 1 Rotisserie chicken (2 lbs), cut away thighs, wings, drumpsticks and breast meat.
- 2 tbsp olive oil
- 2 medium carrots, peeled and sliced in half moons.
- 1 medium sweet onion, diced
- 1 lb tomatoes, halved or quartered
- 2 cloves garlic, chopped
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 2 tsp better than bouillon
- water
- 3-4 sprigs fresh thyme
- italian parsley for garnish (optional)
Instructions
- Heat cast iron or enamel pot over medium heat and add olive oil. Sauté onions, and carrots until tender.
- Add tomatoes and stir, then cover for 5–6 minutes or until tomatoes are tender. Stir in garlic, oregano, and tomato paste and mix until combined. Let the base simmer for 2 minutes.
- Add chicken pieces into the pot, then add 2–3 cups of water or until chicken is just covered. Stir in Better Than Bouillon and place fresh thyme sprigs on top. Reduce heat to low and simmer for 15–20 minutes.
- Remove thyme sprigs, serve, and garnish with Italian parsley if desired.