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Chicken Vegetable Stew


"This is a really versatile recipe. I vary it depending on what I have in the fridge. I think the most important ingredients are the onion, garlic, and mushroom. You could probably even do a vegetarian version. This is also a good recipe for people with allergies."
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1 h 20 m servings 171 cals
Original recipe yields 4 servings

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  1. Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
  2. Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
  3. Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
  4. Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.

Nutrition Facts

Per Serving: 171 calories; 8.3 g fat; 11.8 g carbohydrates; 13.1 g protein; 29 mg cholesterol; 138 mg sodium. Full nutrition

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Read all reviews 4
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I was interested in this recipe for the fact that it was pretty low in carbs, especially if the cornstarch is omitted, which is what I did. The combination of herbs really make this taste like ...

Nice comforting soup. I used a skinned Roma tomato instead of paste, and chicken broth instead of water. I went light on the chicken and cut it into smaller pieces, so I waited to add them as th...

Good stew. Nice bit of heat.

My family loved it... I did change the marjoram for basil since I didnt have any marjoram and I used chicken broth instead of water...I will make it again but I will add either rice or an elbow ...