Go Back
–+ servings
Chicken Stew Recipe
Print

Easy Chicken Stew Recipe

This nourishing Chicken Stew is loaded with hearty vegetables in a creamy white chicken broth with a perfect blend of herbs and spices.
Course main meal chicken
Cuisine American
Keyword best chicken stew recipe, chicken stew recipe, chicken vegetable stew, easy chicken stew, how to make chicken stew
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 548kcal
Author Beth Pierce

Ingredients

  • 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 into 1/2-inch rounds
  • 2 cloves garlic minced
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon kosher 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 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.  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 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.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
 

Nutrition

Calories: 548kcal | Carbohydrates: 37g | Protein: 46g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 680mg | Potassium: 1499mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6076IU | Vitamin C: 42mg | Calcium: 83mg | Iron: 3mg