Hearty Stove-Top Mixed Vegetable Chicken Stew

Ingredients

- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 cup mirepoix (a mix of finely chopped onions, carrots, and celery)
- 1 cup frozen mixed vegetables
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon Italian herbs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup frozen shelled edamame
- 2 cups cooked chicken, shredded or diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup butternut squash, cubed
- 1 cup sweet potatoes, cubed
- 1 cup spinach leaves
- 1 cup kale leaves
- 1 cup corn kernels
- 2 cups vegetable stock
- 1/2 cup cream
- 1/2 cup half and half
- 1/2 cup milk or non-dairy alternative

Instructions

1. Heat the Oil and Butter
In a large pot over medium heat, combine the olive oil and butter. Allow the butter to melt and mix with the oil.

2. Sauté Aromatics
Add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until onions are translucent and fragrant.

3. Cook Mirepoix
Stir in the mirepoix mix and continue cooking for an additional 5 minutes. Stir occasionally until the vegetables start to soften.

4. Incorporate Frozen Vegetables and Tomatoes
Add the frozen mixed vegetables and canned diced tomatoes (including juices) to the pot. Stir to combine.

5. Season and Flavor
Sprinkle Italian herbs, then pour in the soy sauce and sesame oil. Stir well to ensure thorough mixing of flavors.

6. Add Remaining Vegetables
Add frozen edamame, broccoli, cauliflower, butternut squash, sweet potatoes, spinach, kale, and corn. Stir to evenly distribute all ingredients.

7. Pour Stock and Simmer
Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for 20 minutes, stirring occasionally.

8. Incorporate Chicken and Adjust Liquids
Add the cooked chicken to the stew, followed by the cream, half and half, and milk (or non-dairy alternative). Stir thoroughly to mix.

9. Final Simmering
Let the stew simmer uncovered on low heat for an additional 15 minutes, or until the vegetables are tender and the flavors have melded.

10. Serve
Ladle the hot stew into bowls. Serve immediately, savoring the hearty blend of flavors.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes

- Cooking Time: PT50M
50 minutes

Total Time

- Total Time: PT1H10M
1 hour 10 minutes

Type of Dish

- Dinner

Keywords

- Vegetable chicken stew
- Mixed vegetable recipe
- Hearty dinner recipe
- Stove-top stew
- Chicken and vegetables
- Cold weather meal
- Creamy stew
- Healthy dinner option
- Comfort food
- Quick and easy dinner

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 1,800

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