Vegetable Stew with Chicken Thighs and Tomatoes is the perfect comfort food. The crushed tomatoes create a sweet broth that is delicious and satisfying. Beans, barley or pasta would be a great addition to this stew also.

This simple recipe provides an optimal balance of protein (28%), fat (29%) and carbohydrates (43%). When it comes to good nutrition, having a general idea of what your calorie intake is comprised of is extremely helpful, especially, when your goal is to maintain or lose weight. Click here for a quick summary of dietary guidelines for men and women according to Harvard Health Publications.

Prep Time: 10 minutes

Total time:  60 minutes

Servings: 6



6 medium size boneless skinless chicken thighs 

3 cups mixed vegetables (I purchased 2 bags of cut and cleaned veggies for minestrone soup from the local market to save time.)

28 oz. can of crushed tomatoes

1 1/2 cups water

1/2 – 1 tsp olive oil

Freshly grated cheese to taste (I used Locatelli)

salt and pepper to taste


Step 1: In a large stockpot, saute’ 3 cups mixed vegetables in olive oil for approximately 5 minutes over medium heat. Season with salt and black pepper to taste.

Step 2: Add a 28 oz. can of crushed tomatoes.

Step 3: Add approximately 1 1/2 cups water (adjust depending on the consistency you prefer). Stir and cook over medium heat for approximately 15 minutes. Stew will start to thicken.

Step 4: Add raw chicken thighs to stockpot. Cook over medium heat approximately 10 minutes or until fully cooked.

Step 5: Remove cooked thighs. Place on cutting board and shred. Add back to pot.

Step 6: Cover pot and simmer over low heat for 15 – 20 minutes more or to desired consistency.

Step 7: Garnish each serving bowl with freshly grated cheese.


Nutritional Data Per Serving (not including cheese): Calories 180, Fat 5.5 g, Protein 12 g, Carbohydrates 18.5 g






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