Chicken Stew

02.14.2018

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 homestyle recipe everyone will enjoy!

Chicken Stew

Chicken Stew

Soup, soup and more soup. It’s the best dinner in the fall and winter and it’s just what we crave on those dreadful sick days.

Plus soup recipes like this make the best leftovers! This soup reheats perfectly and the flavors just have that much longer to meld together.

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This chicken stew is filled with tender chicken, hearty veggies, and an incredibly flavorful broth. Talk about spoon after spoon of delicious!

Chicken Stew

Ingredients for This Stew

  • Chicken thighs
  • Olive oil and butter
  • Veggies – yellow onion, celery, carrots, garlic, baby red potatoes and mushrooms
  • Low-sodium chicken broth
  • Fresh herbs including thyme, rosemary and parsley
  • Flour

Scroll below for printable recipe.

Chicken Stew

How to Make Chicken Stew

  • Cook chicken in pot.
  • Saute carrots, celery and garlic.
  • Pour in 3 1/2 cups chicken broth, potatoes, rosemary, thyme and seasoon.
  • Bring to a boil then add in mushrooms and chicken.
  • Simmer until potatoes are tender.
  • In a saucepan cook butter and flour.
  • Stir in 1 cup broth, let boil and thicken.
  • Pour flour mixture and parsley into soup mixture once soup is finished.

Chicken Stew

Can I Use Chicken Breasts?

I only recommend using the chicken thighs in this recipe. Chicken breasts won’t be as tender and flavorful here, plus they’d overcook and dry with this cooking time.

Can I Use Dried Herbs instead of Fresh?

Dried herbs can be substituted here if needed. Use 1/2 tsp thyme 1/2 tsp rosemary and 2 tsp dried parsley.

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Print

Chicken Stew

5 from 2 votes

This homemade hearty stew just what you need to cozy up to after a long day! It calls for simple ingredients that together create something so delicious! It will make great leftovers if you're lucky enough to have some left.

Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Calories: 476 kcal
Author: Jaclyn

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

Nutrition Facts
Chicken Stew
Amount Per Serving
Calories 476 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 176mg 59%
Sodium 351mg 15%
Potassium 1579mg 45%
Total Carbohydrates 36g 12%
Dietary Fiber 4g 16%
Sugars 7g
Protein 36g 72%
Vitamin A 118.7%
Vitamin C 28%
Calcium 8.1%
Iron 20.6%
* Percent Daily Values are based on a 2000 calorie diet.

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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