Rosemary Chicken Stew with Vegetables


Here in the west, it has been a very mild winter, but we are actually feeling the chill lately. Consequently, my cravings have returned to soup. Out east, I know that warm and comforting dishes like this rosemary chicken stew have been on the menu all season long.

Rosemary Chicken Stew with Vegetables Recipe

Nutritious and low calorie, rosemary chicken stew is a hearty, yet light meal that is sure to delight during the cooler months. Feel free to mix up the vegetables, too, adding potatoes for a thicker end result, or substitute other flavorful roots, such as parsnips, for the carrots.

Rosemary Chicken Stew with Vegetables Recipe

Special Diet Notes & Options: Rosemary Chicken Stew

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and all around food allergy-friendly. It’s even paleo if you skip the beans.

This rosemary chicken stew recipe was shared with us by the Canola Council of Canada and their chefs.

Rosemary Chicken Stew with Vegetables
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 tablespoons canola oil (or cooking oil of choice), divided
  • 12 ounces boneless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, cut in 8 wedges
  • 3 medium carrots, quartered lengthwise and cut into thirds
  • 1 medium celery stalk, cut into 1-inch pieces
  • 2 cups water
  • 2 dried bay leaves
  • ¼ teaspoon crushed red pepper flakes
  • 1 can (15 ounces) reduced-sodium navy beans, rinsed and drained
  • 1 cup grape tomatoes, quartered
  • ½ cup chopped fresh Italian parsley
  • 1 tablespoon chopped fresh rosemary
  • ¾ teaspoon salt
  1. In Dutch oven, heat 1 tablespoon oil over medium-high heat. Add chicken and cook about 3 minutes per side or until it begins to brown (center will still be slightly pink). Remove from oven and set aside.
  2. Add remaining oil, onion, carrot and celery. Sauté, stirring frequently, for 5 minutes or until vegetables just begin to lightly brown on edges.
  3. Add water, bay leaves and pepper flakes. Bring to boil over high heat. Reduce heat to medium low and simmer covered for 20 minutes or until vegetables are tender.
  4. Stir in chicken, beans, tomatoes, Italian parsley, rosemary and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked.
  5. Serve immediately or let stew stand 30 minutes to develop flavors and texture.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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