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.
Servings: 6
Equipment
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.
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