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Creamy and hearty, this Chicken Stew is pure comfort. Chicken thighs are simmered with chunks of carrots, potatoes, and celery all in a flavorful and herby broth. You’ll want to serve this with some bread for sopping up every last drop.
Ultimate Comfort: Chicken Stew
I am a huge fan of all the classic Fall comfort foods. Beef stew and chicken noodle soup coming in top of the list. This chicken stew is basically a marriage of the two. This stew is hearty, comforting, and loaded up with chunks of veggies in a thick and creamy broth. Make a batch of rice and serve this over the top for an extra boost of comfort!
Why you will also love this recipe:
- Easy to make: One pot is all that’s needed. Build the soup layer by layer giving lots of flavor and minimal cleanup!
- Simple Ingredients: We are starting with raw chicken and veggies. This allows us to control the sodium levels and keep our stew just to what we want in it!
- Warm & Inviting: When the weather chills and you need to warm up from the inside, this chicken stew will get the job done!
Ingredients Needed
- Chicken: Starting with raw chicken helps us to control the ingredients. You can swap for chicken breasts for a leaner option if desired. Chicken thighs are best for stew thanks to their dark meat giving more flavor, and it’s ability to stay tender and juicy. Using boneless and skinless saves us time. Although if you have some bones on hand toss them in for some bone broth and extra nutrients!
- Potatoes: Yellow or gold potatoes work well in this stew due to the texture. Although russet can also be used. You don’t need to peel the potatoes if you want a more “rustic” look to your soup.
- Flour: This helps to thicken our soup. If you need to swap for a gluten free option try some arrowroot powder.
- Vegetables: This stew uses a classic mirepoix of onion, carrots, and celery. Plus we’re adding potatoes for some heartiness. You can add extra veggies of your choice such as green beans, green peas, mushrooms, or bell peppers.
How to Make Chicken Stew
- Season chicken with salt and pepper then sear with extra virgin olive oil in a large dutch oven. After searing, leave all those toasty bits in the pot for more flavor!
- Remove the chicken (it’s ok if it’s not cooked through at this point. Then sauté the veggies.
- Add the broth, chicken and veggies together in the pot and stir in the seasonings. Once the chicken is fully cooked, remove and shred then return to the pot.
- Pour the milk into the stew as the last step. This makes the stew creamy. At this point you can taste the stew and adjust any seasonings as needed.
Serving Suggestions
There is nothing better than a big bowl of this soup and some biscuits (our classic biscuit recipe, or our buttermilk drop biscuits), cornbread, or cornbread muffins, or my favorite way to serve this is over some white rice.
Chicken Stew
Creamy and hearty, this Chicken Stew is pure comfort. Chicken thighs are simmered with chunks of carrots, potatoes, and celery all in a flavorful and herby broth. You'll want to serve this with some bread for sopping up every last drop.
Ingredients
- 1½ pounds chicken thighs boneless & skinless
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 carrots peeled & sliced
- 2 stalks celery sliced
- ¼ cup all purpose flour
- 4 cups chicken broth
- 1½ pounds gold or yellow potatoes chopped
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground sage
- ¼ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 bayleaf
- 1 cup whole milk
Instructions
- Salt and pepper the chicken on both sides.
- Drizzle evoo in a dutch oven or soup pot. Heat over medium heat.
- Add the chicken and sear on both sides working in batches to avoid overcrowding. Chicken should cook at least 2-3 minutes on each side, don’t be concerned if it’s not fully cooked when removed. Remove and set aside.
- Add the onion, carrots and celery cooking until softened and onions are translucent. Add the garlic and cook an additional 30 seconds.
- Sprinkle in the flour, and stir to combine. Allow this to cook for 2-3 minutes.
- Pour in the chicken broth and stir until flour mixture is well incorporated. Add in the seasonings: ground sage, dried thyme, dried parsley, and stir together.
- Add the chicken and potatoes into the pot. Add the bay leaf. Heat over medium heat, bringing the soup to a simmer. Cover and allow to cook for 15-20 minutes until the potatoes are softened and the chicken registers an internal temperature of 180 degrees F.
- Remove the chicken, chop or shred and return to the soup.
- Pour the milk in and stir. Taste and adjust seasonings as needed.
- Serve topped with fresh herbs as desired.
Equipment
Notes
- Storage: Store leftover soup in a sealed container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
- Freezing: This soup can be frozen. I would recommend preparing it up until adding the milk. The milk can separate if frozen and reheated. To thaw, remove and place in the refrigerator overnight. Reheat on the stovetop and then add the milk prior to serving.
Nutrition
Calories: 450kcal | Carbohydrates: 31g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 1298mg | Potassium: 940mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3620IU | Vitamin C: 26mg | Calcium: 101mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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