Chicken Stew

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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 Stew cooked and ready to serve in a pot

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!

  1. Brown chicken at a high temp. No need to cook it through, you just want the caramelization and flavor.
  2. Soften onions/carrots/celery and add flour (to thicken a bit).
  3. Add broth, herbs and veggies. Homemade chicken stock or store bought work just fine.
  4. 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.

Chicken Stew being ladled out of a large white pot

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.

A white bowl filled with luscious chicken stew

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.

Chicken Stew prepared in a large white pot

More Chicken Soup Recipes You’ll Love

This easy beef stew comes out so perfectly tender and flavorful every time. It is one of our all time favorite recipes! #spendwithpennies #stew #soup #beef #beefstew #carrots #potatoes
4.82 from 16 votes
Review Recipe

Chicken Stew

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Author Holly Nilsson
Course Main Course, Soup
Cuisine American
Tender chicken and vegetables in a savory chicken broth.


  • 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
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/4 teaspoon sage
  • salt and pepper to taste
  • 1 1/2 cups potatoes peeled and diced
  • 1 1/2 cups sweet potatoes peeled and diced
  • 1/2 red pepper finely diced
  • 1/4 cup white wine
  • 4 cups chicken broth or chicken stock
  • 1 cup green beans or peas
  • 1/2 cup heavy cream

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  1. 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. 

  2. 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.

  3. Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.

  4. Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.

  5. 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.

Nutrition Information
Calories: 611, Fat: 39g, Saturated Fat: 12g, Cholesterol: 179mg, Sodium: 403mg, Potassium: 1010mg, Carbohydrates: 30g, Fiber: 4g, Sugar: 6g, Protein: 32g, Vitamin A: 180.4%, Vitamin C: 30%, Calcium: 7.7%, Iron: 21.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chicken soup, chicken stew

REPIN this Delicious Recipe

Chicken Stew served with a silver ladle

Chicken Stew is a belly warming meal and perfect to serve when the weather is cooler! Juicy chicken, potatoes and sweet potatoes, onions and carrots are simmered in a rich seasoned chicken broth until tender. #spendwithpennies #chickenstew #easyrecipe #withchicken #chickenthighs #freezerfriendly #makeahead

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. I decided to make this mid-week since the recipe shows a total time of less than an hour but this took between one and a half and two hours after peeling, chopping, measuring, etc. plus the “cook time” according to the recipe doesn’t account for time to brown chicken or thicken the stew. That aside I found the results to be lacking. I feel the recipe called for too much liquid and could better be identified as a bisque than a stew. It tasted bland so I added some seasoned salt and the result was a marked improvement. Overall I enjoyed the dish and I may make it again but I’ll be prepared for additional prep time, cook time, and seasonings.

  2. Made it last night and it was delicious. My chicken gave off so much liquid I didn’t need the other 2 T of oil and I used half and half instead of cream. Definitely will make again.

  3. I made this as a soup not a stew, so I cut everything in smaller pieces and didn’t thicken it. It was delicious! The flavors are really fresh. This came together easily, and I had all of the ingredients on-hand.

  4. My picky son loved this when I made it last week, and he requested it this week while he has strep throat! Luckily, we all loved it. Just the hearty, healthy thing we need this week. Thank you!

  5. I found this Chicken stew on Pinterest and made it last weekend. It is the best full of flavor we loved it. I didn’t add the sweet potatoes but added a few more white, I didn’t thicken it it was thick enough, I used chicken thighs and used “knorrs chicken tubs for the broth” and a bag of frozen mixed veggies also added a small zucchini Can’t wait to make it again. This is the best recipe I have made in a long time. Thank you for sharing your recipe. Andi

  6. Did you use boneless skinless chicken thighs? From the pictures it looks delicious. This is the recipe I was looking for all the others use chicken breast and I find that to be too dry

  7. This chicken stew sounds delicious. I have a new instant pot and I would like to adapt it to use that way. It shouldn’t be hard to do. I’ll let you know how it turns out.

  8. Just making this today and finding it is ending up quite soupy. Followed recipe and made a note to cut back on the 4 C broth to 3 and save 1 C to make the slurry. Other than that it looks wonderful.

  9. Had everything on hand but the cream and green beans, so I did without, but it came out fantastic! I made it in the instant pot, so easy. Thank you for the recipe! A filling but light meal that is high on nutritional value!

  10. Hi Holly, I would like to try this recipe this weekend. It looks really delicious. What type of potatoes are you using? And what type of green beans? Thank you Lori in Minnesota

    1. I use whatever kind of potatoes I have on hand, most often red skinned or baby potatoes. Frozen green beans (that have been defrosted) work well in this recipe!

  11. Do you use fresh herbs or dry. 1/2 teaspoon sounds dry herbs but the picture looks like you use fresh. Please advise.

    1. There meal was absolutely delicious. Thankfully where I live is a herb garden so could use fresh herbs. This will be one of our beautiful weekly meals

  12. This is one of my favorite soup/stew recipes of all time! I love the slight sweetness the sweet potatoes give off. I used ground turkey since I didnt have chicken and it was still great.

    1. You can use frozen vegetables, they may cook a little bit quicker so you’ll want to keep an eye on them so they don’t get mushy.