Chicken Stew is a delicious meal with chicken, potatoes and sweet potatoes, onions and carrots. It’s all simmered in a rich seasoned chicken broth until tender. It’s one of our all time favorite meals (along with beef stew)!
A recipe like this chicken stew is a meal unto itself… full of protein, healthy carbs and veggies. We serve it with a salad or Easy Homemade Buttermilk Biscuits to sop up anything left in the bowl. It’s true chicken soup perfection.
Chicken soups are truly the ultimate comfort food from Crock Pot Chicken Noodle Soup to belly warming Chicken Rice Soup. This easy chicken stew fits the bill perfectly.
How To Make Chicken Stew
This simple chicken stew recipe is fully loaded with tender chicken and vegetables simmered in a deliciously seasoned broth! I use thighs because they tend to hold up better to the simmering but breasts can work well in this recipe too!
If you’re using chicken breasts, I would suggest browning the chunks and then adding in the last 20 minutes or so. If you have other veggies you love (root vegetables are especially great) add them in!
- Brown chicken at a high temp. No need to cook it through, you just want the caramelization and flavor.
- Soften onions/carrots/celery and add flour (to thicken a bit).
- Add broth, herbs and veggies. Homemade chicken stock or store bought work just fine.
- Simmer.
Crazy easy right? I add a bit of heavy cream at the end to make this chicken stew just a little bit creamy. You can skip the cream if you prefer or add extra if you’d like.
How To Thicken Chicken Stew
Sweet potatoes are a great addition to this hearty chicken stew recipe and they do soften quite a bit, this helps thicken it. The flour added at the beginning will thicken this chicken stew but you can certainly thicken it more if you’d like!
You can use a mixture of either cornstarch or flour with broth or water. I find cornstarch is less likely to be lumpy but flour tends to reheat/freeze better so the choice is yours! You can also add instant potatoes to thicken a little bit at a time.
How To Make a Slurry
Combine 2 tablespoons flour with 1 cup of water or broth (I prefer broth) and shake very well. Pour the slurry a little at a time into the boiling chicken stew while stirring. Once your stew is thickened, allow it to boil for a couple of minutes.
You’ll want to make sure your flour mixture has no lumps before you add it, I use a shaker jar or mason jar and shake really well.
Can You Freeze Chicken Stew?
Chicken Stew can be frozen! If you plan on freezing it, I’d suggest using flour as a thickener (not cornstarch) as it will have a better consistency. I personally freeze in individual servings because they defrost faster and I can take out as many as I need to serve.
More Chicken Soup Recipes You’ll Love
- Crockpot Chicken Noodle Soup
- Easy Chicken Taco Soup
- Chicken Wild Rice Soup (no cream)
- Chicken Barley Soup
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Chicken Pot Pie Soup
Chicken Stew
Ingredients
- 8 chicken thighs about 1 1/2 pounds, diced
- 2 tablespoon olive oil
- 2 carrots diced
- 1 small onion
- 2 stalks celery diced
- 5 tablespoons flour divided
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ¼ teaspoon sage
- salt and pepper to taste
- 1 ½ cups potatoes peeled and diced
- 1 ½ cups sweet potatoes peeled and diced
- ½ red pepper finely diced
- ¼ cup white wine
- 4 cups chicken broth or chicken stock
- 1 cup green beans or peas
- ½ cup heavy cream
Instructions
- In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
- Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
- Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
- To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Soup
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Made this and my Husband loved it. So did I. Definitely is on my favorite stew list.
Thank you for sharing,❤️
Made this for the first time today and it turned out amazing. I will definitely be making it again. Thanks for sharing.
I made this for dinner tonight. I left out the red pepper as I don’t really like cooked peppers and I served it with brown basmati rice. It was absolutely delicious and my teens had two helpings each. There were no leftovers. Thanks for a great family recipe.
This was so good. I had leftover Rotisserie chicken which I boiled to get broth from and the meat. I used this instead of cooking chicken and adding broth. I also do not use wine so I substituted apple cider vinegar. Being gluten free, I thickened it with potato starch. I will definitely be making this again. Thank you!
Corrections in quantities for doubling or tripling recipes have been made!!
love this recipe and highly recommend.
Made the Chicken stew today. It’s very good! I did add a garlic clove to the sautéed onion and carrots. After cooking the chicken and veggies, I transferred everything to a slow cooker. I didn’t have peas of any sort, so I used a can of garbanzo and added chopped parsley for the color. thanks for the recipe! Carole.