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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What a delicious recipe! I used both chicken breast and thigh, and two different kinds of broth and a little cream. A hit around the dinner table! I will definitely make this again!
Thank you for sharing your recipe
I love all your recipes and this one is a go to in the colder months, so delicious and reheats very well (tastes even better the next day). Thank you!
Delicious recipe!
BEST soup ever!
More of a creamy soup than stew. But delicious. Maybe next time cut the chicken broth in half
I’d like to use fresh herbs …. How much would you suggest vs dried herbs ? Thank you!
Typically you will want to use a tablespoon of fresh herbs for every teaspoon of dried. So in this case I would use ½ tablespoon of fresh rosemary, ½ tablespoon of fresh thyme, and ¼ tablespoon of fresh sage. Enjoy Lisa!
Really good stew. I added this to my personal recipe book that I hand write only my most favorite, tried-and-true recipes to
Can you tell me what amount is 1 serving? I see the nutritional facts and it makes 6 servings but doesn’t specify how much a serving is. Thanks!
It’s approximately 1½ cups, this can vary slightly based on the size of your vegetables.
A favorite recipe. I like to top it with fluffy dumplings. Float them on top, cover and 15 minutes later it’s ready.
Delicious Stew! Sometimes I have leftovers and then thicken it even more and use it for chicken pot pie. Nothing goes to waste.
Amazing! So easy to make but so delicious. This is my new go-to recipe for a chicken stew.
I did use less stock than what was suggested and I’m glad I did. Apart from that, I wouldn’t change a thing.
Can the white wine be omitted?
You can substitute it with additional chicken broth, Sarah.
Holly, this stew is easy and OUTSTANDING! Thank you! I topped with garlic croutons for a lil crunch.
What would you change to do this in a crockpot?
Absolutely! I recommend using this slow cooker chicken stew recipe to find the cook time.
Hey Karen! Did you try the crockpot? I just saw this recipe and wanted to try it but crunched on time today so wanted to throw it all together.
excellent, yummy, easy
I used chicken breast and carrots, celery, potatoes, mushrooms. Used chicken broth instead so no cream or milk just used the flour to thicken it as suggested at the end with chicken broth. Used fresh herbs instead of dry and it’s makes such a diff. My kids loved it and will be making it again!! It’s delicious
I’m so glad to hear this stew was a hit with the whole family Aldina!
Great recipe. Sometimes I put it over the top with fluffy dumplings on top.
I used this recipe as a guide. I used what I had in house. 4 large chicken drumsticks used the last of my carrots, I didn’t have sweet potatoes I used frozen peas and frozen broccoli. I didn’t have heavy cream so I used milk. The soup was thick enough with just the flour. I really enjoyed this recipe with the substitutions I used based what was in house.
Can you freeze this dish.
Yes, you can also find this information in the post.
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.