Shredded Chicken and Vegetable Stew
There’s something comforting about a pot of stew simmering on the stove, especially when it’s made with wholesome ingredients from your own garden. Our Shredded Chicken and Vegetable Stew is hearty, flavorful, and perfect for those cool fall and winter days when you want something nourishing and simple to make.
This recipe combines tender shredded chicken, fresh garden vegetables, and herbs that bring out rich, earthy flavors in every bite. It’s a go-to meal in our farmhouse kitchen, whether we’re feeding a hungry family after a day in the garden or looking for an easy make-ahead lunch for busy weeks.
Shredded Chicken and Vegetable Stew
Prep time: 20 minutes, Total time: 30 minutes, Meal type: Dinner, Servings: 6
Ingredients
- 1 lb chicken breast, cooked and shredded
- 2 Tbs olive oil
- 1 small white onion, diced
- 3 carrots, peeled and diced
- 4 cloves garlic, minced
- 1 (28 oz.) can crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 (15 oz.) can cannellini beans, drained and rinsed
- 2 cups spinach
- salt, to taste
- pepper, to taste
- 2 Tbs fresh basil, diced for garnish
- 2 Tbs parmesan cheese, freshly grated (optional)
- ½ cup low-sodium vegetable broth
Directions
1. Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. Cover the chicken with 1 inch of water. Place the pot on the stove and bring water to a boil. Once the pot on the stove is boiling, reduce the heat and let it simmer until the chicken reaches an internal temperature of 165°F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes. Remove the chicken from the water and let it rest until cool enough to handle and shred.
2. In a large pot, heat oil over medium-high heat. Sauté onions, carrots, and garlic until tender.
3. Add crushed tomatoes, vegetable broth, dried basil, oregano, and parsley. Let the sauce come to a simmer and simmer for 5 minutes.
4. Stir in cannellini beans, spinach, and shredded chicken. Cook until spinach has wilted and chicken has warmed through.
5. Garnish with fresh basil and parmesan cheese (if using).
Tips from the Homestead:
- Use what’s in season: Substitute squash, okra, or corn for a fresh twist each time.
- Freeze for later: This stew freezes beautifully — just cool completely before portioning.
- Add grains: Stir in cooked rice or barley for extra heartiness.
There’s no wrong way to make this dish, just fresh ingredients, a good pot, and a little time. Serve it with a slice of crusty bread or homemade cornbread for a meal that fills both the belly and the soul.
From our kitchen at Days Well Spent, we hope this stew brings warmth to your table and reminds you that simple, homegrown food is always the best kind.
Shredded Chicken and Vegetable Stew
Ingredients
- 1 lb chicken breast cooked and shredded
- 2 Tbs olive oil
- 1 small white onion diced
- 3 carrots peeled and diced
- 4 cloves garlic minced
- 1 28 oz. can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 15 oz. can cannellini beans, drained and rinsed
- 2 cup spinach
- salt to taste
- pepper to taste
- 2 Tbs fresh basil diced for garnish
- 2 Tbs parmesan cheese freshly grated (optional)
- ½ cup low-sodium vegetable broth
Instructions
- Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. Cover the chicken with 1 inch of water. Place the pot on the stove and bring water to a boil. Once the pot on the stove is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165°F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes. Remove the chicken from the water and let rest until cool enough to handle and shred.
- In a large pot, heat oil over medium-high heat. Sauté onions, carrots, and garlic until tender.
- Add crushed tomatoes, vegetable broth, dried basil, oregano, and parsley. Let sauce come to a simmer and simmer for 5 minutes.
- Stir in cannellini beans, spinach, and shredded chicken. Cook until spinach has wilted and chicken has warmed through.
- Garnish with fresh basil and parmesan cheese (if using).
This stew sounds almost too perfect, like a gentle nudge from the Homestead itself to quit my day job and start charging admission to watch me chop onions. The Use what’s in season tip is a riot – basically telling us to show up with whatever we found on the way home from the grocery store, dressed as squash. I especially love the part where it says There’s no wrong way to make this dish right before listing all the specific ingredients. Oh, trust me, if I add kale instead of spinach, the Homestead knows! Its the kind of recipe that makes you feel warm and fuzzy until you remember you havent started prepping yet. But hey, simple, homegrown food – sounds suspiciously like my failed attempt at growing lettuce.