This Chicken Stew is the ultimate comfort food—rich, thick, and brimming with tender chicken, hearty vegetables, and savory herbs. Whether you’re warming up on a cold evening or looking for a filling family dinner, this stew delivers satisfaction in every spoonful. It’s a one-pot wonder that’s both easy to make and deeply flavorful.
What Makes This Stew Special?
Unlike chicken soup, chicken stew is thicker, heartier, and more rustic. It’s packed with big chunks of vegetables and shredded chicken, all simmered in a deeply savory broth thickened just enough to cling to your spoon. With its warm flavors and filling ingredients, it’s a full meal in a bowl—and tastes even better the next day.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 2 medium potatoes, peeled and cubed
- 1 ½ lbs boneless, skinless chicken thighs or breasts
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp butter
- ½ cup frozen peas
- Optional: fresh parsley for garnish
Instructions
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for another minute.
2. Add Chicken and Broth
Add the chicken thighs or breasts directly to the pot. Pour in chicken broth and add thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until chicken is cooked through and tender.
3. Shred the Chicken
Remove the chicken and shred it with two forks. Discard the bay leaf, then return the shredded chicken to the pot along with the potatoes. Simmer for another 10–12 minutes, until potatoes are fork-tender.
4. Thicken the Stew
In a small pan, melt butter and whisk in flour to make a roux. Cook for 1–2 minutes, then stir this mixture into the stew. Continue simmering for 5 minutes, stirring until thickened.
5. Finish with Peas and Serve
Stir in the peas and cook for 2–3 more minutes until heated through. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Variations
- Creamy Version: Stir in ½ cup of heavy cream for a richer texture.
- With Rice: Replace potatoes with cooked rice for a different base.
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Herb Boost: Use fresh herbs like thyme or rosemary for a fragrant finish.
Equipment You’ll Need
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Forks for shredding chicken
Nutritional Information (Approx. Per Serving)
- Calories: 360
- Protein: 28g
- Carbohydrates: 25g
- Fat: 16g
- Sugar: 5g
- Sodium: 700mg
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Reheat: Warm gently on the stovetop or in the microwave, adding broth if needed to loosen.
My Cooking Experience
This Chicken Stew has been a staple in my kitchen for years. It’s my go-to recipe when the weather gets cold or when someone in the family needs a little comfort food. The way the flavors meld together after simmering is unmatched, and the leftovers are somehow even better the next day.
Conclusion
This Chicken Stew recipe is a cozy, nourishing, and satisfying dish perfect for any night of the week. With simple ingredients and hearty results, it’s sure to become a family favorite. Pair it with crusty bread and you’ve got comfort food at its best.
chicken stew
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for another minute.
- Add the chicken thighs or breasts directly to the pot. Pour in chicken broth and add thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until chicken is cooked through and tender.
- Remove the chicken and shred it with two forks. Discard the bay leaf, then return the shredded chicken to the pot along with the potatoes. Simmer for another 10–12 minutes, until potatoes are fork-tender.
- In a small pan, melt butter and whisk in flour to make a roux. Cook for 1–2 minutes, then stir this mixture into the stew. Continue simmering for 5 minutes, stirring until thickened.
- Stir in the peas and cook for 2–3 more minutes until heated through. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Reheat: Warm gently on the stovetop or in the microwave, adding broth if needed to loosen.
