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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!
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.
This chicken stew is filled with tender chicken, hearty veggies, and an incredibly flavorful broth. Talk about spoon after spoon of delicious!
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
Scroll below for printable recipe.
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.
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.
More Recipes You Might Like
- Slow Cooker Beef Stew
- Chicken Noodle Soup
- Creamy Chicken Noodle Soup
- Creamy Chicken and Wild Rice Soup
Follow Cooking Classy
- 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
- 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).
- Reduce heat to medium. Add in onions, carrots, celery and saute 5 minutes. Add in garlic and saute 1 minute longer.
- 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.
- Reduce heat to medium-low then cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes.
- 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.
- While whisking pour in remaining 1 cup chicken broth. Cook whisking constantly until mixture comes to a boil and thickens, remove from heat.
- Pour flour mixture into soup mixture once soup is finished. Stir parsley into soup and serve warm.
- Recipe source: Cooking Classy