Vault-Tec Welcome Stew (Cozy Survival Edition)

Ingredients

• 1 tbsp unsalted butter
• 1 tsp olive oil
• 2 tsp fresh rosemary, finely chopped (or 3/4 tsp dried)
• 1 1/2 tsp fresh thyme, finely chopped (or 3/4 tsp dried)
• 2 cloves garlic, minced
• 1 bay leaf
• 1 large yellow onion, chopped
• 3 medium carrots, sliced
• 1 red bell pepper, diced
• 1 small leek, thinly sliced and rinsed (white + light green parts)
• 4 oz green beans, trimmed and chopped
• 1/2 cup frozen corn kernels (about 75 g)
• 1 1/2 cups cauliflower, diced
• 6 cups low-sodium chicken broth
• 28 oz cooked chicken breast, shredded
• 1 tsp kosher salt (divided), adjust to taste
• 1/2 tsp black pepper, adjust to taste
• 1/2 tsp smoked paprika
• 1 tsp Worcestershire sauce (or 1 tsp low-sodium soy sauce)

Instructions

1. Infusion Protocol: In a small pan over medium heat, melt butter with olive oil. Add rosemary, thyme, garlic, and a pinch of salt; cook 45–60 seconds until fragrant. Remove from heat and set aside.
2. Vault Base Activation: In a large pot or Dutch oven, heat the infused butter mixture over medium. Add onion, carrots, bell pepper, bay leaf, and about 1/2 tsp salt; cook 5–6 minutes until softened. Lower heat, cover, and cook 6–8 minutes to release moisture.
3. Broth Deployment: Add chicken broth and diced cauliflower; bring to a gentle simmer and cook 6–8 minutes until tender. Add green beans and leek; simmer 3 minutes.
4. Protein Reintegration: Add shredded chicken, corn, Worcestershire, black pepper, smoked paprika, and remaining salt to taste; simmer 3–4 minutes until heated through. Remove bay leaf and adjust seasoning.

Overview

A Fallout-themed, cozy-herby chicken stew designed to be nutritionally dense, comforting, and flexible with pantry staples.

Theme: Post-war comfort food
Profile: Moderate-carb, high-protein, low-fat, family-friendly
Protein: Chicken breast
Vibe: Warm, herby, comforting, not spicy

Notes

Optional Upgrade (More Moderate-Carb)

For higher-carb days: stir in 1 cup cooked diced potatoes (about 150 g), or serve over 100–150 g cooked rice.