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
Ingredients
- 1 ½ pounds boneless skinless chicken thighs about 8 thighs, diced 1-inch
- 2 tablespoon olive oil
- 2 carrots diced
- 1 small onion chopped
- 2 ribs celery diced
- 5 tablespoons all-purpose flour divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- salt and black pepper to taste
- 1 ½ cups diced potatoes peeled if using russets or baking potatoes
- 1 ½ cups diced sweet potatoes peeled
- ½ red bell pepper finely diced
- ¼ cup white wine
- 4 cups chicken broth or chicken stock
- 1 cup green beans cut into 1-inch pieces, or frozen peas, thawed
- ½ cup heavy whipping 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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REPIN this Delicious Recipe
I made this for supper and it was very good, definitely restaurant-worthy! I used 1.75 lbs of chicken breast. I had some older Vermouth on hand, so I used that as my white wine. I only had 4 medium red potatoes and for the sweet potato was a Japanese white sweet potato. After re-reading the recipe, I realized I only used 3 tablespoons of flour instead of 5, but I’ll make that correction next time. I can’t wait to make it again!
This was dinner last night – with leftover TURKEY. Just added the frozen turkey bites in a few minutes before we served it. Delish!
Excellent, even without the addition of the white wine. Will make this again!
Can the Chicken Stew recipe be made in a crockpot?
Absolutely! I recommend using this slow cooker chicken stew recipe to find the cook time.
I love this stew. It is one of our favorites during the winter. Can it be made in a crock pot?
Absolutely! I recommend using this slow cooker chicken stew recipe to find the cook time.
This was OUTSTANDING. I have a house of 5 and 2 of them are VERY picky eaters. We doubled the recipe overall, using 2 dutch ovens. We also omitted the bell pepper, doubled the potato with 6 cups of baby gold potatoes (which were on sale), added 2 cloves of garlic and seasoned as we went…we salted the chicken, then salted the veg, then salted when we added the wine/broth, then tasted and salted at the end as needed and it was absolutely amazing! We will DEFINITELY add this to our winter dinner rotation. We got bone in/skin on chicken thighs for $0.99/lb and broke them down (bones were tossed into a simmering stock pot along with the extra carrot, celery, onion and the skins were frozen for frying in the future). We bought 8 cups of stock since our homemade version was already simmering away, so we ended up with about 30-35 helpings at approximately $0.65 per helping. I fed the whole 5 person family a hearty, fairly healthy (high carb), stick-to-your-ribs, fall/winter stew for less than $4. McDonald’s couldn’t have even beat that in the 90s! I feel like superwoman and it wasn’t even my original recipe. Thank you so much for this!! ♡♡
I made this the first time and followed the recipe (except the white wine) and it came out amazing! Second time, I used half and half and it was okay. I will follow the recipe as is! My friend asked for the recipe and I sent her the link.
One of my favorite soups!! I changed some things up, I used all white potatoes, carrots, onion, and cabbage. I also add a little corn. I use half and half instead of heavy cream and it turns out SO yummy every time I make it! Even my kids love it!!
So easy and delicious!! Only changes I made were that I added a can of fire roasted diced tomatoes, a cup of frozen corn and a cup of frozen peas. I also used half and half in place of heavy cream. My husband said it was in the top 3 of soups/stews we’ve had!
Great stew I replaced the carrots with mushrooms though I’m not a great fan of carrots specially when they’re sweet and you’ve already added sweet potatoes so I think the mushrooms was just right and just a touch of poultry season it was out of this world. Thank you for this recipe.
I made this last night and my first reaction was OMG this is so good! I was amazed with how flavorful the broth was. I had to make a few small tweaks as I didn’t have certain ingredients which I don’t like to do but it is what it is. I didn’t have heavy cream so I used 1/2 and 1/2. (Great) I didn’t have thyme so I substituted Marjoram (great) and I added a can of stewed tomatoes which I think really added to the flavors. My slurry was made with 3 T flour to 3/4 cup water.
Other than that I’d say it probably mirrored Pennys recipe pretty closely. Definitely make this and enjoy as much as we did.
I just made this stew and it was absolutely delicious! Thank you!
Great for cold weather
This is a five star recipe. I’ve been making it for well over two years and it’s a regular in my fall winter rotation. I don’t cook a lot because I don’t have the energy too, but this is one worth the energy. Here are my shortcuts and changes: I buy 5 pounds of shredded rotisserie chicken from Costco and my husband divides them into 1 pound and we freeze them. It’s a huge money saver from buying the shredded rotisserie chicken at my local grocery store. It also has great flavor. I use 232 ounce containers of kitchen basics chicken broth because that’s the only broth my stomach can tolerate for some reason. Therefore, I do have to use more heavy cream and more flour. I also always use three carrots three celery stocks. I just started using either pre-cut sweet potatoes or I buy frozen sweet potato cubes. I use gold potatoes that I don’t have to peel. I had organic frozen corn and already sliced mushrooms in addition to the green beans, and I omit the red pepper & onion only because I can’t tolerate them. My husband doesn’t notice the difference. I also use frozen garlic cubes in place of the onion and use two of those. Sometimes I guess cornstarch the thicken in place of the flour. This is SO incredibly good and hearty. Serve it with a side of cornbread (I buy from Trader Joe’s cornbread mix).
Hi Ms Holly! My first time to make this.. it’s so delicious! Thanks bunches for this recipe!! I used frozen green peas instead of green beans…Loved it!!!❤️❤️❤️
Can I add corn?
Corn would be great in this!