Chicken Stew with Tomato and Vegetables

Introduction

A large roasting chicken simmers first to build the broth, then goes back into the pot with green beans, carrots, peas, cabbage, celery, onion, and tomato sauce for a long cook. The extended simmer softens the vegetables and gives you a stew with a fuller, more settled flavor than a quick soup. It suits batch cooking well since it makes 16 servings and reheats cleanly.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 4 hours 15 minutes
• Total Time: 4 hours 40 minutes
• Servings: 16

Ingredients

• 1 large roasting chicken
• 2 cups green beans
• 3 cups (1 pound) diced carrot
• 2 cups peas
• 1 cup diced cabbage
• 4 stalks celery
• 2 cups tomato sauce (or 1 quart whole tomatoes)
• 1 large onion, diced
• 2 cups peeled and diced potatoes (optional)
• Salt to taste

Instructions

1. Place chicken in a large pot and cover with water. Simmer until chicken is well done.
2. Remove chicken from broth and skim off fat.
3. Add remaining ingredients to broth.
4. Remove chicken meat from bones and skin. Cut meat into small pieces and add to broth. Add salt and water to taste.
5. Cover and let simmer for at least 3 hours. It tastes best when cooked all day.

Variations

• Use 1 quart whole tomatoes instead of the tomato sauce for a broth with more texture and visible tomato pieces.
• Add the optional potatoes if you want a thicker, more filling stew; leave them out for a lighter bowl and a looser broth.
• Replace the green beans with zucchini and add it late in the simmer for a softer texture and a milder vegetable flavor.
• Use bone-in chicken thighs instead of the roasting chicken for a darker broth and richer chicken flavor; the final stew will be slightly less lean.
• Increase the cabbage to 2 cups and reduce the peas to 1 cup if you want the vegetable mix to taste more savory and less sweet.

Tips for Success

• Keep the first chicken simmer gentle rather than boiling hard, or the meat can toughen and the broth can turn cloudy.
• Skim the fat well after removing the chicken so the finished stew tastes clean instead of greasy.
• Cut the carrots, celery, onion, cabbage, and optional potatoes into similar-size pieces so they soften evenly over the long simmer.
• Salt after the chicken goes back into the pot, then taste again near the end since the broth concentrates as it cooks.
• If you use whole tomatoes, break them up with a spoon early so they distribute through the stew instead of staying in large chunks.

Storage and Reheating

Let the stew cool, then transfer it to airtight containers. It keeps in the fridge for up to 4 days or in the freezer for up to 3 months.

Reheat larger portions on the stovetop over medium-low heat until the chicken and vegetables are hot throughout, stirring occasionally. Reheat single servings in the microwave, loosely covered, in 1-minute intervals until fully hot. If the stew thickens in storage, add a small splash of water before reheating.

FAQ

Can you use whole tomatoes instead of tomato sauce?

Yes. Crush them with a spoon or your hands before or during cooking so they break down into the broth more evenly.

Do you need to include the potatoes?

No. The potatoes are optional and mainly make the stew thicker and more filling.

Can you make this a day ahead?

Yes. The flavor improves after resting overnight, and chilled stew also makes it easier to lift off any extra fat from the top.

Can you use boneless chicken instead of a whole roasting chicken?

You can, but the broth will have less depth because you lose the bones and skin. If you go that route, boneless thighs hold up better than boneless breast meat during the long simmer.