Chicken Stew

This easy Chicken Stew combines browned chicken thighs with onion, celery, carrots, potatoes, green beans, and peas in a rich, creamy, perfectly seasoned chicken broth. It has all the flavor of chicken soup and the texture of stew.

Chicken Stew is great comfort food and perfect for that middle-of-the-week pick-me-up. I love to serve it with a simple salad and fresh cornbread with soft butter.

It is only August, but our weather is more like fall.  We are getting rounds of wet stormy weather, just like September.  I just love the soups, stews, chili, and chowders that go along with the season.  Are you big on the foods of fall?  Have you tried any of my soup and stew recipes?  This Chicken Stew recipe, Creamy Chicken and Wild Rice Soup, French Onion Soup, and Beef Stew are just a few of our family favorites.  Of course, if you ask me, soup is good any time of the year, even in the heat of the summer.  That is, of course, if you are lucky enough to have air conditioning.

How to make Creamy Chicken Stew

Start by heating a little olive oil in a large Dutch Oven or soup pot over medium-high heat.  Add the cut chicken thigh pieces and cook for several minutes, browning on all sides.  Remove the cooked chicken to a plate or a bowl. Add a little more oil to the Dutch Oven. Now add the onions, celery, and carrots and cook for several minutes, stirring a few times.  Then, reduce the heat and add the minced garlic, poultry seasoning, salt, and pepper.  Remove the veggies and seasonings to a plate.

Now melt a little butter in the Dutch Oven over medium-low heat.  Whisk in the flour and cook for about 2 minutes, whisking constantly. Slowly whisk in the chicken broth.  Once whisked in, add the vegetables and seasonings back in.  Next, add the bay leaf, potatoes, and green beans, simmering for about 20 minutes.  Now add the peas and the cooked chicken simmering for about another 10 minutes or until the potatoes and carrots are tender. Garnish with chopped fresh parsley, thyme, or rosemary.

Recipe notes and helpful tips

• This Chicken Stew recipe is great with either chicken thighs or chicken breasts.  It is also delicious with turkey.
• Use Yukon Gold or red potatoes, as they are a little waxy and will hold up quite well in this stew.  Do not use russet potatoes, as they will be mushy and may even break down.
• If you hate the taste of peas (if have lots of readers that do) substitute black-eyed peas or lima beans. As I always say, don’t throw the baby out with the bath water.
• Do you like everything with a little kick?  No worries; add a little Cajun seasoning and or a few pinches of ground cayenne pepper.
• Chicken Stew reheats wonderfully right on the stovetop on a low simmer.
• For an over-the-top treat which I sometimes indulge my family with.  Simply mix up a batch of dumplings and drop by rounded tablespoons onto the simmering stew. Cover and cook for 15 minutes without removing the lid.
• If the Chicken stew becomes too thick. stir in a quarter cup chicken broth at a time until desired consistency.
• Storage- store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop. 

Can you freeze it?

Yes, you most certainly can, and this particular stew thickened with flour is a great candidate. Freeze in heavy plastic airtight containers leaving room for expansion.  Lay a sheet of plastic cling wrap over the top of the stew.  This keeps moisture from forming on the top of the stew to help prevent freezer burn. Defrost overnight in the refrigerator.  For best results, move the contents to a pot and heat up on the stove.

More stew recipes to try!

Brunswick Stew

Mulligan Stew

Hamburger Stew

Irish Stew

Crock Pot Beef Stew

Cassoulet

Easy Chicken Stew Recipe

This nourishing Chicken Stew is loaded with hearty vegetables in a creamy white chicken broth with a perfect blend of herbs and spices.

5 from 39 votes

Print Pin Rate

Course: main meal chicken

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 servings

Calories: 548kcal

Author: Beth Pierce

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs cut in bite-size pieces
• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 stalks celery chopped
• 2 carrots peeled and cut into 1/2-inch rounds
• 2 cloves garlic minced
• 1 teaspoon poultry seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup butter
• 1/4 cup all purpose flour
• 3 cups low sodium chicken broth
• 1 bay leaf
• 2 small Yukon Gold potatoes cut in 1 inch cubes
• 1 cup green beans trimmed and cut into 1 inch segments
• 1 cup frozen peas
• chopped fresh thyme or parsley

Instructions

• Heat 1 tablespoon olive oil in a Dutch oven or heavy stock pot over medium heat.  Add cut chicken thighs and brown.  Plate the chicken.
• Heat 1 tablespoon olive oil in a Dutch oven. Add onions, celery, and carrots. Cook for 3-4 minutes, stirring several times.  Reduce heat to low.  Add minced garlic, poultry seasoning, salt and pepper.  Remove the veggies and seasonings to a plate.
• Melt butter in a Dutch oven over low heat.  Whisk in the flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in the chicken broth.  Once whisked in, add the vegetables and seasonings back in.  Add the bay leaf, potatoes, and green beans, simmering for 20-25 minutes.  Add the peas and the cooked chicken, simmering for another 5-10 minutes or until the potatoes and carrots are tender. Garnish with fresh thyme or parsley.

Notes

• This Chicken Stew recipe is great with either chicken thighs or chicken breasts.  It is also delicious with turkey.
• Use Yukon Gold or red potatoes, as they are a little waxy and will hold up quite well in this stew.  Do not use russet potatoes, as they will be mushy and may even break down.
• If you hate the taste of peas (if have lots of readers that do) substitute black-eyed peas or lima beans. As I always say, don’t throw the baby out with the bath water.
• Do you like everything with a little kick?  No worries; add a little Cajun seasoning and or a few pinches of ground cayenne pepper.
• Chicken Stew reheats wonderfully right on the stovetop on a low simmer.
• For an over-the-top treat, which I sometimes indulge my family with.  Simply mix up a batch of dumplings and drop by rounded tablespoons onto the simmering stew. Cover and cook for 15 minutes without removing the lid.
• If the Chicken stew becomes too thick. stir in a quarter cup chicken broth at a time until desired consistency.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

 

Nutrition

Calories: 548kcal | Carbohydrates: 37g | Protein: 46g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 680mg | Potassium: 1499mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6076IU | Vitamin C: 42mg | Calcium: 83mg | Iron: 3mg

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