Chicken Stew

This homemade Chicken Stew is packed with vegetables and chicken, making the most comforting dinner recipe. It is rich and hearty and perfect for a cold day. 

If you are a stew fan, you also need to try this Homemade Beef Stew recipe.

I’m starting to think that a good bowl of soup or stew and some fresh bread is my favorite meal.

When I originally posted this Chicken Stew, I posted it as a camping recipe, made in an outdoor dutch oven. And while you can very easily make this outdoors, it’s just too good to save just for camping. And let’s be honest – I’m usually craving this stew as a way to warm up when it’s cold outside!

Ingredients

• Butter: You need a fat to cook the onions, carrots, and celery in. I like to use butter for flavor, but you could also use olive oil or another oil of your choice.
• Vegetables: I love that this soup is packed with veggies! You’ll need carrots, celery, onion, garlic, and frozen peas. You will also need potatoes, but I’ll talk more about those below.
• Flour: A little bit of flour will help to slightly thicken the soup base.
• Broth: Chicken broth is the best here. If you have homemade, that’s even better, but I will usually use store bought.
• Worcestershire Sauce: The Worcestershire sauce adds some depth.
• Bay Leaf: I use dry bay leaves, but if you have access to fresh, it’s even better!
• Chicken: I like to use chicken thighs. They stay more moist and are more forgiving for cook time. But you can definitely use chicken breasts, as well. I also weigh the chicken after I have trimmed and diced it.
• Potatoes: My favorite potatoes to use for this soup are red potatoes. They are easy because you don’t have to peel them, and they keep their shape really well. Yukon gold would also work fairly well, but I’d steer clear of russets for this stew because they will break down a lot more.
• Cream: A bit of cream at the end adds some richness.

How to Make Chicken Stew

STEP 1: Melt the butter in a Dutch oven or soup pot. Add the onion, celery, and carrots and cook for a few minutes. Then stir in the garlic.

STEP 2: Sprinkle the flour in, then stir for a minute or two. You want to make sure the flour is completely incorporated.

STEP 3: Add in the chicken broth, scraping up any bits from the bottom of the pan. Add in the Worcestershire sauce and the bay leaf. Bring this mixture to a simmer.

STEP 4: Once it is simmering, add in the chicken and the potatoes. Bring it back to a simmer and let the soup cook until the chicken is cooked through and the potatoes are tender, about 25 minutes.

STEP 5: Once the potatoes and chicken are cooked through, stir in the cream and cook for another 5 minutes.

STEP 6: Stir in the peas, and cook an additional 5 minutes. Taste and season with salt and pepper as needed. Remove the bay leaf before serving.

Tips and Tricks

I keep the seasoning in this chicken stew really simple. I only use a bay leaf and salt and pepper. For that reason, it’s really important that you taste and add salt and pepper as needed.

You can also add more spices or herbs as desired.

This stew actually makes great leftovers. In fact, I may like the leftovers even more than right after I’ve made it! Just keep any leftovers refrigerated and reheat in the microwave or on the stove top.

More Comforting Soups

Chicken and Dumplings
Roasted Red Pepper and Sweet Potato Soup
Slow Cooker Tuscan Bean Soup with Sausage

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Chicken Stew

5 from 1 vote

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 servings

Course: Soup

Cuisine: American

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This homemade Chicken Stew is packed with vegetables and chicken, making the most comforting dinner recipe. It is rich and hearty and perfect for a cold day. 

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Ingredients

• ▢ 4 tablespoons butter
• ▢ 1 medium onion diced
• ▢ 2 celery ribs diced
• ▢ 2 medium carrots diced
• ▢ 2 cloves garlic minced
• ▢ 4 tablespoons all-purpose flour
• ▢ 4 cups chicken broth
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1-2 bay leaves
• ▢ 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• ▢ 1 1/2 lbs red skinned potatoes cut into bite-sized pieces
• ▢ 1 cup heavy cream or half and half
• ▢ 1 cup frozen peas
• ▢ Salt and pepper to taste

Instructions

• In a dutch oven or soup pan, melt the butter over medium. Add the onion, celery, and carrots. Cook until softened, about 5 minutes.
  4 tablespoons butter, 1 medium onion, 2 celery ribs, 2 medium carrots
• Add the garlic and cook another minute.
  2 cloves garlic
• Sprinkle in the flour and cook, stirring constantly, until the flour is incorporated.
  4 tablespoons all-purpose flour
• Whisk in the chicken broth, scraping up any bits on the bottom of the pan. Add the Worcestershire sauce and bay leaf. Bring the mixture to a low boil.
  4 cups chicken broth, 1 teaspoon Worcestershire sauce, 1-2 bay leaves
• Add the chicken and the potatoes. Bring the stew back to a simmer, then let it cook until the potatoes are tender and the chicken is cooked through, about 25 minutes.
  1 1/2 lbs boneless, 1 1/2 lbs red skinned potatoes
• Stir in the cream and let it cook for 5 minutes. Stir in the peas and cook for another 5 minutes.
  1 cup heavy cream or half and half, 1 cup frozen peas
• Season to taste with salt and pepper. Remove the bay leaf.
  Salt and pepper
• Serve.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1serving, Calories: 402kcal (20%), Carbohydrates: 30g (10%), Protein: 21g (42%), Fat: 22g (34%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 121mg (40%), Sodium: 220mg (10%), Potassium: 632mg (18%), Fiber: 3g (13%), Sugar: 4g (4%)

Keywords: chicken stew