Chicken Stew is a delicious meal with chicken, potatoes and sweet potatoes, onions and carrots. It’s all simmered in a rich seasoned chicken broth until tender. It’s one of our all time favorite meals (along with beef stew)!
A recipe like this chicken stew is a meal unto itself… full of protein, healthy carbs and veggies. We serve it with a salad or Easy Homemade Buttermilk Biscuits to sop up anything left in the bowl. It’s true chicken soup perfection.
Chicken soups are truly the ultimate comfort food from Crock Pot Chicken Noodle Soup to belly warming Chicken Rice Soup. This easy chicken stew fits the bill perfectly.
This simple chicken stew recipe is fully loaded with tender chicken and vegetables simmered in a deliciously seasoned broth! I use thighs because they tend to hold up better to the simmering but breasts can work well in this recipe too!
If you’re using chicken breasts, I would suggest browning the chunks and then adding in the last 20 minutes or so. If you have other veggies you love (root vegetables are especially great) add them in!
Crazy easy right? I add a bit of heavy cream at the end to make this chicken stew just a little bit creamy. You can skip the cream if you prefer or add extra if you’d like.
Chicken Stew
Tender chicken and vegetables in a savory chicken broth.
Prep: 15min
Total: 55min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 611 kcal, Carbohydrate 30 g, Protein 32 g, Fat 39 g, Saturated Fat 12 g, Cholesterol 179 mg, Sodium 403 mg, Fiber 4 g, Sugar 6 g, servingSize 1 serving
Ingredients:
- 8 chicken thighs (about 1 1/2 pounds, diced)
- 2 tablespoon olive oil
- 2 carrots (diced)
- 1 small onion
- 2 stalks celery (diced)
- 5 tablespoons flour (divided)
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ¼ teaspoon sage
- salt and pepper (to taste)
- 1 ½ cups potatoes (peeled and diced)
- 1 ½ cups sweet potatoes (peeled and diced)
- ½ red pepper (finely diced)
- ¼ cup white wine
- 4 cups chicken broth (or chicken stock)
- 1 cup green beans (or peas)
- ½ cup heavy cream
Instruction:
- In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn’t have to be cooked through). Remove from pot and set aside.
- Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
- Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
- To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.
Chicken Stew
This easy Chicken Stew is savory comfort in a bowl.
Prep: 10min
Total: 45min
Yield: 4 serving(s)
Nutrition Facts: calories 384 Calories, Fat 12 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 139 mg, Sodium 1166 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 3 g, Protein 45 g
Ingredients:
- 2 tbsp. butter
- 2 large carrots, peeled and sliced into coins
- 1 stalk celery, chopped
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, minced
- 1 tbsp. all-purpose flour
- 1 1/2 lb. boneless skinless chicken breasts
- 3 sprigs fresh thyme
- 1 bay leaf
- 3/4 lb. baby potatoes, quartered
- 3 c. low-sodium chicken broth
- Freshly chopped parsley, for garnish
Instruction:
- In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.
- Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot.
- Garnish with parsley before serving.
The Best Chicken Stew Recipe | So Easy!
FAQ
What is the secret to good stew?
For most types of stew, it takes time to develop great flavor. Stew uses collagen-rich, tough cuts of meat, which need at least two hours to break down. If you try to rush it and boil the stew, the muscle fibers will shrink and become tough. So give yourself a few hours to let it do its thing.
What goes with chicken stew?
- Rice. Stirring flavors and aromas into your food is what cooking is all about. …
- Cauliflower Rice. …
- Baguette. …
- Garlic Bread. …
- Biscuits. …
- Cornbread. …
- Dinner Rolls. …
- Savory Muffins.
How do I make my chicken stew thicker?
- Add breadcrumbs. One thickening agent that can help thicken a stew is breadcrumbs. …
- Concoct a slurry. A slurry is a mixture of some type of starch, usually cornstarch, and water—use cold water, hot water, or the hot liquid from the stew. …
- Incorporate a purée. …
- Mix in potatoes. …
- Start with a beurre manié.
Why is chicken stew good?
