Chicken Stew Recipe

Chicken Stew Recipe

5 from 29 reviews

This nourishing Chicken Stew is loaded with hearty vegetables in a creamy white chicken broth with a perfect blend of herbs and spices.


  • 1 1/2 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 in 1/2 inch rounds
  • 2 cloves garlic minced
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 3 cups low sodium chicken broth
  • 1 bay leaf
  • 2 small Yukon Gold potatoes diced
  • 1 cup green beans trimmed and cut in 1 inch segments
  • 1 cup frozen peas
  • chopped fresh thyme or parsley


  1. Heat 1 tablespoon olive oil in Dutch oven or heavy stock pot over medium heat.  Add cut chicken thighs and brown.  Plate the chicken.
  2. 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.
  3. Melt butter in dutch oven over low heat.  Whisk in the flour and cook for 2-3 minutes whisking constantly. Slowly whisk in the chicken broth.  Once whisked in 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.


  • This Chicken Stew recipe is great with either chicken thighs or chicken breasts.  It is also delicious with turkey.
  • 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.
  • 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.
  • 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 stove top 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 on to 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.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

Keywords: how to make chicken stew, best chicken stew recipe, easy chicken stew, chicken stew recipe, chicken vegetable stew,

Sharing is Caring

Help spread the word. You're awesome for doing it!

Privacy Policy