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Chicken Stew
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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 a chicken stew recipe, chicken stew recipe, how do I make chicken stew, how to make chicken stew, how to make stew chicken, stew chicken
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 548kcal
Author Beth Pierce

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

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