Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Serves: 4–6
Difficulty: Easy
This cozy, spice-forward stew brings together tender chicken, colorful vegetables, and protein-packed chickpeas in a deeply flavorful bone broth base. The garam masala gives it a warm, aromatic depth that makes every bowl feel like a hug. A dollop of Greek yogurt on top takes it over the edge.
Ingredients
- 3 chicken breasts
- 4 carrots, diced
- 1 zucchini, diced
- 1 sweet onion, diced
- 4 celery stalks, diced
- 1 can chickpeas
- 24 oz bone broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, crushed
- 2 tsp salt
- ½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp white pepper
- 1 tbsp garam masala
- ½ tsp chili powder
- 2 tbsp cornstarch
- 2 tbsp cold water
- Optional: Greek yogurt for serving
Directions
- 1Add all diced veggies and spices to your cooking vessel.
- 2Add bone broth.
- 3Mix well.
- 4Nestle chicken in the mixture.
- 5Let cook until done and chicken can be shredded.
- 6After shredding chicken, add back to pot and mix well.
- 7If needed, make a slurry of cornstarch and water and add it to the boiling stew to thicken.
- 8Serve with a dollop of plain Greek yogurt and naan bread.
Tips & Variations
- Swap chicken breasts for thighs for even more tender, juicy results — they hold up beautifully in a long simmer.
- Make it dairy-free by skipping the Greek yogurt, or use coconut cream for a richer, slightly sweet finish.
- This stew reheats beautifully and tastes even better the next day as the spices deepen overnight.
- Serve over basmati rice or with warm naan bread to soak up every drop of that flavorful broth.