Why You’ll Love This Recipe
This recipe is easy, nourishing, and full of comforting flavors. It’s a great way to turn leftover chicken into a warm, homey dish that feels fresh and filling. The green beans add a light, vibrant touch, while the slow-simmered broth brings everything together beautifully. It’s also versatile and perfect for a cozy family meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken (shredded or diced)
green beans (trimmed and cut)
potatoes (diced)
onion (chopped)
garlic (minced)
tomatoes (diced or canned)
chicken broth
olive oil
salt
black pepper
paprika (optional)
thyme or parsley (optional)
Directions
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened.
Stir in the garlic and cook briefly until fragrant.
Add the diced potatoes and green beans, stirring to combine with the onion and garlic.
Pour in the diced tomatoes and chicken broth, mixing well.
Bring the stew to a gentle boil, then reduce the heat and let it simmer.
Cook for about 20–25 minutes, or until the vegetables are tender.
Add the cooked chicken and stir to combine. Let it simmer for another 10 minutes until heated through.
Season with salt, black pepper, paprika, and herbs to taste.
Serve hot.
Servings and timing
This recipe serves about 4 to 6 people.
Preparation time is around 15 minutes, and cooking time is about 35 minutes, making the total time approximately 50 minutes.
Variations
Add carrots or zucchini for extra vegetables.
Use sweet potatoes instead of regular potatoes for a different flavor.
Make it spicy with chili flakes or hot sauce.
Add a splash of lemon juice for brightness.
Use fresh herbs like dill or cilantro for a different twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove over medium heat until warmed through, adding extra broth if needed.
This stew freezes well for up to 2 months.
FAQs
Can I use canned green beans?
Yes, but fresh or frozen green beans give better texture.
Can I use raw chicken?
Yes, cook it thoroughly before or during the stew process.
How do I thicken the stew?
Let it simmer longer or mash some of the potatoes.
Can I freeze this stew?
Yes, it freezes well and reheats easily.
What herbs work best?
Thyme, parsley, and dill are great options.
Can I make it vegetarian?
Yes, omit the chicken and use vegetable broth.
How do I add more flavor?
Use spices, herbs, or a richer broth.
Can I add beans or legumes?
Yes, white beans or chickpeas work well.
Is this recipe healthy?
Yes, it’s packed with vegetables and lean protein.
Can I make it ahead of time?
Yes, it tastes even better the next day.
Conclusion
Green Bean Stew with Leftover Chicken is a simple, comforting, and nutritious meal that makes the most of leftover ingredients. With its hearty vegetables and flavorful broth, it’s a satisfying dish perfect for any day of the week.
PrintGreen Bean Stew with Leftover Chicken
Green Bean Stew with Leftover Chicken is a hearty and nourishing dish featuring tender chicken, fresh green beans, and potatoes simmered in a savory broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups green beans, trimmed and cut
- 2 cups potatoes, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup tomatoes, diced or canned
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 teaspoon thyme or parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened.
- Stir in garlic and cook briefly until fragrant.
- Add diced potatoes and green beans, stirring to combine.
- Pour in diced tomatoes and chicken broth, mixing well.
- Bring to a gentle boil, then reduce heat and simmer.
- Cook for 20–25 minutes until vegetables are tender.
- Add cooked chicken and simmer for another 10 minutes until heated through.
- Season with salt, pepper, paprika, and herbs to taste.
- Serve hot.
Notes
- Add carrots or zucchini for extra vegetables.
- Use sweet potatoes for a different flavor.
- Add chili flakes for a spicy version.
- Finish with lemon juice for brightness.
- Freeze for up to 2 months for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 65 mg
