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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.

Ingredients

Scale
  • 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

Instructions

  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.

Notes

  • 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.

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