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.

Course Soup

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 402kcal

Author Deborah Harroun

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.

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