Chicken Stew

Published February 14, 2018. Updated February 12, 2019

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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!

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.

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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Chicken Stew
4.86 from 7 votes

Chicken Stew

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.
Servings: 4
Prep20 minutes
Cook35 minutes
Ready in: 55 minutes



  • 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
Nutrition Facts
Chicken Stew
Amount Per Serving
Calories 476 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 176mg59%
Sodium 351mg15%
Potassium 1579mg45%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 7g8%
Protein 36g72%
Vitamin A 5935IU119%
Vitamin C 23.1mg28%
Calcium 81mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Margot Forman

    I made it with poached and shredded chicken breasts and dried herbs and it was fine. Great actually. I poached the breasts with carrots, onion and celery, a bay leaf and salt and pepper and I used some of the home made broth from the poaching liquid. Also I didn’t add all the roux because my son doesn’t like butter. You don’t really need it. Served it with biscuits. Total yum. Oh yes, I used 1 1/2 cups of peas instead of mushrooms.

  • Nicole

    How many people does this serve? and how much can you have per serving? love your recipes!

    • Jaclyn

      Jaclyn Bell

      It should make about 4 generous servings. And sorry I forgot to measure total volume.

  • Kelley

    I really loved it!! Made it today. It is a bit time consuming cutting up everything but the flavor is outstanding!!! So cozy and comforting when the temps drop. Could this be made in the crock pot? Also, I only added 1 tsp. each of rosemary and thyme. Will make it again.

        • Jaclyn

          Jaclyn Bell

          I’d probably cook about 4 1/2 – 5 hours on low. Saute veggies first, add the rest – except the flour butter mixture which you can thicken with at the end.

  • Corliss

    Cooler weather has finally hit the Mid-Atlantic, so I thought I’d try something warm and comforting. Success! I’ve actually found something everyone in my family will willingly eat! (Since I’m the only one who eats mushrooms, I just cooked them separately in some broth with a small amount of garlic, rosemary & thyme, and added them to my bowl.) This is going to be one of my go-to recipes in the future.

  • christina

    Good but way too much rosemary & thyme. If I make it again I would at least cut each in half (1 tsp/each instead of 2)

  • 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!