This easy Chicken Stew combines browned chicken thighs with onion, celery, carrots, potatoes, green beans, and peas in a rich, creamy, perfectly seasoned chicken broth. It has all the flavor of chicken soup and the texture of stew.
Chicken Stew is great comfort food and perfect for that middle-of-the-week pick-me-up. I love to serve it with a garden salad and fresh cornbread with soft butter. I just love the soups, stews, chili, and chowders that go along with the season. If you like this recipe try creamy chicken and wild rice soup and chicken and dumpling soup.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Chicken: This Chicken Stew recipe is great with either chicken thighs or chicken breasts. It is also delicious with turkey.
- Butter: unsalted or salted. If using salted butter reduce the added salt to taste.
- Chicken broth: preferably low-sodium
- Potatoes: Use Yukon Gold or red potatoes, as they are a little waxy and will hold up quite well in this stew. Do not use russet potatoes, as they will be mushy and may even break down.
- Frozen peas: If you hate the taste of peas (if have lots of readers that do) substitute black-eyed peas or lima beans. As I always say, don’t throw the baby out with the bath water.
How to Make Chicken Stew
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Start by heating a little olive oil in a large Dutch Oven or soup pot over medium-high heat. Add the cut chicken thigh pieces and cook for several minutes, browning on all sides. Remove the cooked chicken to a plate or a bowl.
Add a little more oil to the Dutch Oven. Add the onions, celery, and carrots and cook for several minutes, stirring a few times. Then, reduce the heat and add the minced garlic, poultry seasoning, salt, and pepper. Remove the veggies and seasonings to a plate.
Melt a little butter in the Dutch Oven over medium-low heat. Whisk in the flour and cook for about 2 minutes, whisking constantly. Slowly whisk in the chicken broth. Then, add the vegetables and seasonings back in. Add the bay leaf, potatoes, and green beans, simmering for about 20 minutes. Add the peas and the cooked chicken simmering for about another 10 minutes or until the potatoes and carrots are tender. Remove the bayleaf and garnish with chopped fresh parsley, thyme, or rosemary.
Preparation Tips
- Do you like everything with a little kick? No worries; add a little Cajun seasoning and or a few pinches of ground cayenne pepper.
- Chicken Stew reheats wonderfully right on the stovetop on a low simmer.
- For an over-the-top treat which I sometimes indulge my family with. Simply mix up a batch of dumplings and drop by rounded tablespoons onto the simmering stew. Cover and cook for 15 minutes without removing the lid.
- If the Chicken stew becomes too thick. stir in a quarter cup chicken broth at a time until desired consistency.
Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave in the microwave at reduced power or on the stovetop over low heat.
Yes, you most certainly can, and this particular stew thickened with flour is a great candidate. Freeze in heavy plastic airtight containers leaving room for expansion. Lay a sheet of plastic cling wrap over the top of the stew. This keeps moisture from forming on the top of the stew to help prevent freezer burn. Thaw overnight in the refrigerator.
More Stew Recipes
Chicken Stew Recipe
Ingredients
- 1½ pounds boneless skinless chicken thighs cut in bite-size pieces
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 carrots peeled and cut into 1/2-inch rounds
- 2 cloves garlic minced
- 1 teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- ¼ cup butter
- ¼ cup all purpose flour
- 3 cups low sodium chicken broth
- 1 bay leaf
- 2 small Yukon Gold potatoes cut in 1 inch cubes
- 1 cup green beans trimmed and cut into 1 inch segments
- 1 cup frozen peas
- chopped fresh thyme or parsley
Instructions
- Heat 1 tablespoon olive oil in a Dutch oven or heavy stock pot over medium heat. Add cut chicken thighs and brown. Plate the chicken.
- Heat 1 tablespoon olive oil in a Dutch oven. Add onions, celery, and carrots. Cook for 3-4 minutes, stirring several times. Reduce heat to low. Add minced garlic, poultry seasoning, salt and pepper. Remove the veggies and seasonings to a plate.
- Melt butter in a Dutch oven over low heat. Whisk in the flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in the chicken broth. Add the vegetables and seasonings back in. Add the bay leaf, potatoes, and green beans, simmering for 20-25 minutes.
- Add the peas and the cooked chicken, simmering for another 5-10 minutes or until the potatoes and carrots are tender. Garnish with fresh thyme or parsley.
Notes
- Do you like everything with a little kick? No worries; add a little Cajun seasoning and or a few pinches of ground cayenne pepper.
- Chicken Stew reheats wonderfully right on the stovetop on a low simmer.
- For an over-the-top treat which I sometimes indulge my family with. Simply mix up a batch of dumplings and drop by rounded tablespoons onto the simmering stew. Cover and cook for 15 minutes without removing the lid.
- If the Chicken stew becomes too thick. stir in a quarter cup chicken broth at a time until desired consistency.
Nutrition
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Any
I love this dish, it is super easy and delicious. Absolutely divine with your no knead Dutch oven bread.
Beth Pierce
Oh how I love that bread!
Angela
This chicken stew recipe turned out amazing! It was easy to prepare and the entire family loved it…YUM!!!
Beth Pierce
Thank you, Angela! I am glad that you liked it!
Mahy
I still cannot say goodbye to stews. This chicken stew was just perfect – it was so yummy and easy to make. It was the perfect meal with your homemade rolls.
Beth Pierce
Thanks, Mahy! I am glad that you enjoyed it!
Maria
I love chicken stew, especially in the winter. Your recipe is so good! I’ll be making it again.
Beth Pierce
Thanks, Maria! So happy that you liked the stew!
Gris
Amazing, just added my crazy touch with olives, English sauce, soy sauce, Tabasco chipotle and tomato paste. Didn’t use all the butter and as I didn’t have enough chicken broth I used salsa i had. I could eat this every day of my life. Thank you so much for sharing.
Beth Pierce
Thanks for the tips. You are most welcome! So glad that you liked it, Gris!
justin
Used frozen veggies to make it easier on myself and leftover chicken, was a huge hit!!
Gina Abernathy
So very tasty! This is perfect for those cold nights this winter. Nothing better than a big bowl of comfort food.
Beth Pierce
So true!
Ned
This recipe is a bundle of yummy comfort food. I loved making it in my Dutch oven!
Beth Pierce
Thanks, Ned! I am so glad that you enjoy it!
Dana
This is a great stew! Such a nice change of pace from the usual beef stew. Will definitely make this again!
Beth Pierce
Thanks, Dana! So glad that you enjoyed it!
Stephanie
So good. It tasted like my grandma made it! The kids picked out the green beans, so I may sub in a different veggie next time, but otherwise, it was a hit!
Beth Pierce
Thanks, Stephanie! Happy New Year.
Rosey
A dish worth taking the time to make. This is perfect comfort food for this cooler weather too.
Melanie E
I have never made a chicken stew before. This would make a lovely hearty and tasty meal for the winter period.
Alita
Wow! Your chicken stew is made all in one pot with tender chunks of chicken and savory veggies. I loved it.
Talya Stone
You can’t beat a good old chicken stew. it’s the perfect comfort food for this time of year and so nourishing too.
Kelly
There’s nothing more warming that a nice easy chicken stew. If rather put all the ingredients into a slow cooker or Croc pot.
Rhian Westbury
I’ve only ever made a beef stew before, but the chicken one looks so good. We’ve now got an instant pot so I’m keen to use that as much as possible.