Chicken Stew

02.14.2018

This homemade Chicken Stew is just what you need to cozy up to after a long day! It calls for simple ingredients that together create a delicious final product. This is a hearty recipe everyone will enjoy!

Chicken Stew

Soup, soup and more soup. You know that’s all I care about in the winter.

Especially when I’m going on my fourth sinus infection within a year. Is that a thing?? Apparently so geeeeez. And I don’t even have allergies.

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But soup is the most comforting home remedy for any ailment right :)?

Chicken Stew

I think I’m starting to get use to all of this, but antibiotics 6 times within a year (yes 6 not 4 because most of them aren’t strong enough) can’t be good for anyone. Isn’t there another way!

Talk about freaking out because of antibiotic resistance. I overthink things but I’ve already got plan b for that – phage therapy in Georgia, the country. LOL.

The internet finds answers to all my body aching problems. LOL.

Really my next step is sinus surgery, that balloon one. If you’ve had balloon sinuplasty feel free to pass along a note on how it’s gone for you :).

But if only soup could really be the cure for everything. At least it comforts the soul. Chicken soup for the soul right?

Chicken Stew

And a trip to Hawaii next week. I really could use that right about now.

Sorry I’m really just rambling now. And now that I got that off my chest on here my husband won’t have to hear my complaining today :). So let’s talk soup.

We all love beef stew but have you made a Chicken Stew? If not it’s about time. It’s total comfort food!

It’s so filling, it’s jam packed with goodness (potatoes, carrots, celery, mushrooms, chicken) and it’s even a bit creamy.

Chicken Stew

I highly recommend using the chicken thighs as listed here, if you trim the fat well from thighs then they won’t freak you out. Trust me. And in reality here they don’t need to be perfectly trimmed because the fat kind of melts into the soup and makes it buttery.

If you are totally against chicken thighs breasts would work, but they won’t be as flavorful.

If using chicken breasts cook diced chicken through in 1 Tbsp oil then transfer to a plate. Chill (so it’s not just sitting on the counter for 30+ minutes) and add to the soup at the very end. You won’t want to simmer chicken breasts that long or they would be dry and tough.

I hope you enjoy my one millionth soup recipe. I’m kidding, obviously. But I do share a lot of soup recipes. Maybe one day I should do a soup and salad cookbook or something.

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Chicken Stew

5 from 2 votes

This homemade Chicken Stew is just what you need to cozy up to after a long day! It calls for simple ingredients that together create a delicious final product. This is a hearty recipe everyone will enjoy!

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

  • 1 1/2 lbs boneless skinless chicken thighs*, trimmed of fat and diced into 1-inch pieces
  • 1 Tbsp olive oil
  • 1 1/2 cups diced yellow onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 1/2 Tbsp minced garlic
  • 4 1/2 cups low-sodium chicken broth, divided
  • 1 lb baby red potatoes, quartered (chop larger ones into 6 pieces)
  • 2 tsp minced fresh rosemary
  • 2 tsp minced fresh thyme
  • Salt and freshly ground black pepper
  • 6 oz. mushrooms, sliced
  • 2 Tbsp butter, diced into 1 Tbsp pieces
  • 2 Tbsp flour
  • 3 Tbsp minced fresh parsley

Instructions

  1. Heat oil in a large pot over medium-high heat. Add chicken and cook, turning once halfway through, for 6 minutes total. Transfer chicken to a plate leaving fat in pan (there should be 1 1/2 Tbsp, if not add in a little oil).

  2. Reduce heat to medium. Add in onions, carrots, celery and saute 5 minutes. Add in garlic and saute 1 minute longer. 

  3. Pour in 3 1/2 cups chicken broth, potatoes, rosemary, thyme and season with salt and pepper to taste. Bring to a boil then add in mushrooms and chicken. 

  4. Reduce heat to medium-low then cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes. 

  5. During the last 5 minutes of soup cooking, in a separate small saucepan melt butter over medium heat. Add flour and cook whisking constantly, 1 minute. 

  6. While whisking pour in remaining 1 cup chicken broth. Cook whisking constantly until mixture comes to a boil and thickens, remove from heat. 

  7. Pour flour mixture into soup mixture once soup is finished. Stir parsley into soup and serve warm. 

  8. Recipe source: Cooking Classy

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18 comments

  • Molly Metzger: So delicious and comforting. When my kids want “chicken” and “comforting”, I usually make a chicken and noodles or biscuits, but those recipes will stop a heart!. The chicken thighs and roux give this depth and flavor and make this dish deeply satisfying without all the fat. They’ve asked me to add to the rotation. Thanks! September 12, 2018 at 3:54pm Reply

    • Jaclyn: I’m so glad your family likes it Molly! Thanks for your review! September 12, 2018 at 9:41pm Reply

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