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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Simi
Such a Hearty comfort food. This is going to be perfect for winters too
Anjali
This recipe was super comforting and satisfying!! Made for the perfect dinner on this cold fall evening!
Vicky
I love that this stew is a little more substantial than a chicken noodle soup.
Patty
Such a great chicken stew recipe! There is absolutely nothing more comforting than this!
Chris Collins
Proper hearty comfort food, I love it! Can’t wait to give it a go on the weekend 🙂
Dannii
You can’t beat chicken stew for a comforting meal. Love all the veggies in it too.
Jessie
I have never had Chicken Stew but this looks amazing. Saving to try this soon.
Irina
I am used to making beef stew, but I have never tried to make chicken stew. My curiosity was enough to make it as soon as I found your recipe. The stew turned out delicious!
Jere Cassidy
I always make beef stew so I am glad to have a recipe for chicken stew. Your recipe looks rich and hearty.
Jacque Hastert
Love that this is loaded with fresh garden ready vegetables! It is perfect for the upcoming cool evenings that will be here before we know it.
Tara
I love using chicken thighs in recipes. The meat is so tender. This soup is full of flavor and healthy too!
Allyson Zea
This looks so comforting and delicious! Thanks for the easy recipe!
Beti
Chicken stew is my favorite! This looks incredibly hearty and delicious!
katerina
Such a great hearty and delicious meal!! I can’t wait to try this chicken stew!
Erin
This Chicken Stew combines looks incredibly delicious!
Amanda
What a perfect hearty meal, so comforting and tasty!