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!
Easy Chicken Stew Recipe
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
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Samantha Donnelly
I do love stews and casseroles in the winter they are definitely my go to comort foods. I do also love trying other recipes of the version I make and will be trying this
Yeah Lifestyle
I love chicken stew. This recipe was lovely with all of those vegetables in too. It was very warming and great to eat on a winter’s day
Lily
I was craving something comforting, and something I could curl up on the couch with, this was absolutely perfect. The best bowl of comfort ever!!
Betsy
Hearty and delicious! This is exactly what I want for autumn! Looking forward to making this over and over again this autumn! Eating this with a cat ony lap, wrapped in a cozy blanket and sitting next to a warm fire is exactly the kind of relaxing I need!
Kristen
This chicken stew was amazing, my kids can be very picky and they loved it.
Sarah Baumeister
Such a classic recipe.. keeping this one in my back pocket for the fall.
Sara Welch
Loved all the flavors ini this one pot meal! Hearty, delicious and easily, a new favorite stew recipe; my whole family loved it!
Anjali
This chicken stew is stick to your bones good!! So comforting and filling, warmed me up from the inside out!
maryanne
What a delicious chicken stew recipe! And so easy! I wanted something nutritious and still satisfying, and this did the trick! I served it with homemade biscuits, and it was the perfect meal!
Amanda Dixon
This is one comforting stew! I love that it uses chicken thighs — it adds such a richer flavor. This will definitely make an appearance on our dinner menu again.
Toni
Everyone at my house loved it! My kind of comfort food!
Pam Greer
Pure comfort food and so easy with boneless thighs! Our favorite weeknight meal!
Emily Flint
This chicken stew was so hearty and warming, perfect for a chilly spring night. I’m definitely making this again and freezing it for later!
Aimee Mars
I love how many vegetables are in this stew! I’d love to make a huge batch and then freeze it in individual freezer bags for lunch.
Jen
Took your advice and added a bit of cajun seasoning since we love a bit of kick. It was perfect!
MARIA D.
Hello, I have a question:
Can we replace the butter with olive oil, and if yes, are the measurements the same?
Beth Pierce
Yes you can. Use the same amount. Happy cooking!!