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Chicken Vegetable Stew

This recipe was SO simple to make, delicious, and very budget friendly. I have seen a lot of stew that has beef- so I thought it would be fun to do a creamy chicken stew that has all sorts of veggies in it.

I use an immersion blender to blend in some of the vegetables- it's a great way to get your picky eaters to eat more veggies without them knowing.


1 chicken breast

1 TB olive Oil

1 1/2 cup frozen carrots

1 1/2 cup frozen broccoli

1 1/2 cup frozen zucchini

1 1/2 cup frozen cauliflower

1 small can cream of chicken

1 can of vegetable broth

1 cup almond milk

Seasonings to taste to your liking: italian seasoning, minced garlic, minced onion, pepper and salt

Begin by dicing the chicken breast, place it in a pot. I love my Pioneer Woman enameled cast iron pot, especially for soups.

Add in minced garlic, minced onion, salt, pepper, and italian seasoning.

Once the chicken is cooked, add in 1 can of cream of chicken soup. Once you have added this, use the can to measure out one cans worth of vegetable broth. Stir and let simmer.

Once it has simmered for about 5 minutes, add one cup of almond milk. (this is just our preference but you are welcome to use cow's milk)

Add in the frozen broccoli and cauliflower. Let simmer for another 5 minutes.

Once the broccoli and cauliflower are tender- use your immersion blender to blend the larger chunks of cauliflower and broccoli until they are small, bite sized pieces.

Add in the carrots and zucchini, let simmer for 5 minutes.

Taste the soup and add extra seasonings as needed.

I love to serve this in a bread bowl. If you want to make it homemade- our Irish Soda Bread recipe is perfect! You can also buy circle buns at many stores.

I just hollow it out and serve the extra bread on the side.

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