Fall Chicken & Veggie Stew Recipe
Seasonal Vegetable Stew with Sage-Infused Chicken Broth is a simple, comforting one-pot meal filled with tender root vegetables, aromatic herbs, and a rich savory broth. Carrots, parsnips, potatoes, and celery slowly simmer together until they become perfectly tender while the sage adds a warm, earthy flavor throughout the stew.
This hearty dish is ideal for cool fall evenings when you want something nourishing and easy to prepare. The vegetables naturally thicken the broth as they cook, creating a satisfying texture that pairs beautifully with crusty bread or a simple side salad.
Why I Love This Recipe?
- It transforms humble ingredients into a soul-satisfying centerpiece.
- The aroma reminds me of childhood weekends in my grandmother’s kitchen.
- Perfect for slow Sunday afternoons – stew simmering, house filling with spicy warmth.
- Every bite tells a story of seasonal abundance and simple pleasures.
- It’s flexible – add your favorite root vegetables or whatever’s in the fridge tonight.
Chef’s Tip: Cut the vegetables into similar-sized pieces so they cook evenly and become tender at the same time without some pieces turning mushy.
Seasonal Vegetable Stew with Sage-Infused Chicken Broth
This hearty vegetable stew is made by simmering a variety of seasonal vegetables in a sage-infused chicken broth, resulting in a comforting and aromatic dish. The stew develops a thick, velvety texture with tender vegetables and flavors that evoke warmth and hominess, perfect for cool fall evenings.
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Calories: 180kcal
Servings: 4
Ingredients
- 2 cups seasonal root vegetables (carrots, parsnips, potatoes) peeled and chopped
- 1 cup celery stalks chopped
- 1 cup onion diced
- 3 cloves garlic minced
- 4 cups chicken broth preferably sage-infused
- 1 tbsp fresh sage chopped
- 1 tbsp olive oil
- to taste salt and pepper
Instructions
- Heat the large pot over medium heat and add the olive oil. Once shimmering, add the diced onion and chopped celery, sautéing until they soften and become fragrant, about 5 minutes. Add the minced garlic and chopped sage to the pot, cooking for another minute until the garlic is fragrant and slightly golden. Stir frequently to prevent sticking.
- Pour in the chopped seasonal root vegetables and stir to coat them with the aromatic mixture. Let them cook for 3–4 minutes to start softening and absorb flavors.
- Pour in the sage-infused chicken broth and bring the mixture to a gentle simmer. Cover the pot and let it cook for about 30 minutes, or until the vegetables are tender and the flavors meld together.
- Uncover the pot and check the seasoning, adding salt and pepper to taste. If you prefer a thicker consistency, stir in a slurry of a teaspoon of cornstarch mixed with water and cook for another 5 minutes until thickened.
- Once the vegetables are tender and the stew has thickened to your liking, remove from heat. Serve hot, garnished with a fresh sprig of sage if desired, and enjoy the comforting aroma and hearty texture.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 650mg | Potassium: 620mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 30mg | Iron: 1.2mg
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 30g |
| Protein | 6g |
| Fat | 5g |
| Fiber | 6g |
| Sugar | 8g |
| Sodium | 650mg |
Tips for the Best Vegetable Stew
- Sauté the Aromatics First: Cooking onion, celery, and garlic before adding liquid builds deeper flavor.
- Use Fresh Herbs: Fresh sage creates a more balanced and fragrant broth.
- Avoid Overcooking Vegetables: Simmer until fork tender while keeping some texture.
- Adjust the Thickness: Add broth for a lighter stew or simmer longer for a thicker consistency.
- Season Gradually: Taste before adding extra salt since chicken broth can already be seasoned.
- Let It Rest: A few minutes of resting helps the flavors come together.
Delicious Variations to Try
- Chicken Vegetable Stew: Add shredded cooked chicken for extra protein.
- Creamy Vegetable Stew: Stir in a splash of cream before serving.
- White Bean Version: Add cannellini beans for a hearty vegetarian-style meal.
- Mushroom Herb Stew: Include sliced mushrooms for extra savory flavor.
- Autumn Squash Stew: Add butternut squash or pumpkin cubes.
- Slow Cooker Version: Cook everything on low for 6 to 7 hours.
- Spicy Vegetable Stew: Add crushed red pepper flakes for gentle heat.
Serving Suggestions
- Serve with warm artisan bread.
- Pair with a simple green salad.
- Enjoy alongside roasted chicken.
- Serve with garlic toast for dipping.
- Add a sprinkle of Parmesan cheese before serving.
Storage and Reheating Instructions
- Make Ahead: Prepare the stew a day ahead for deeper flavor.
- Refrigerator Storage: Store leftovers in an airtight container for up to 4 days.
- Freezer Storage: Freeze cooled stew for up to 3 months.
- Reheating: Warm gently on the stovetop over medium-low heat until heated through.
- Freshness Tip: Add a little fresh sage or cracked black pepper after reheating to brighten the flavors.
Frequently Asked Questions
- Can I make this stew vegetarian?
Yes. Replace the chicken broth with vegetable broth for a vegetarian version. - What vegetables work best in this stew?
Carrots, potatoes, parsnips, sweet potatoes, turnips, and squash all work beautifully. - Can I make this recipe in a slow cooker?
Yes. Add all ingredients and cook on low for 6 to 7 hours until the vegetables are tender. - How can I thicken the stew naturally?
The potatoes and root vegetables naturally thicken the broth. You can also mash some vegetables or add a cornstarch slurry. - Can I add meat to this recipe?
Yes. Shredded chicken, turkey, or cooked sausage make excellent additions. - Can I freeze vegetable stew?
Yes. Freeze cooled portions in airtight containers for up to 3 months. - What herbs pair well with sage?
Thyme, rosemary, parsley, and bay leaves all complement sage nicely. - What should I serve with Seasonal Vegetable Stew?
Crusty bread, biscuits, roasted vegetables, or a fresh salad are great pairings.
hi there,
i’m James
The home cook and food blogger behind Beyond the Bayou Blog. Cooking has always been my happy place.
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