Easy Chicken Stew

Made with vegetables, chicken, broth, and a touch of cream, this chicken stew is hearty enough to fill you up without leaving you ready for a nap. It’s the kind of comfort food that makes you feel good.

Watch how this simple recipe comes together in the video below:

I remember making this for the first time and sharing it with friends; after the first spoonful, you could feel it’s soothing effects on everyone. Of course, this is one recipe everyone asks for!

image: large bowl of chicken and vegetable soup with a ladle

How to Make Chicken Stew

I have a lot of chicken recipes on this wesite and this is, by far, is one of my favorites. The savory, broth is full of tender chicken, potatoes, and veggies – I want a bowl just talking about it! 

It’s safe to say if therapy came in the form of food, it’d be this stew. 

So how do you make it?

1. Heat oil

In a large dutch oven or soup pot heat olive oil over medium-high heat.

2. Add the Chicken

For this recipe, we’re using boneless, skinless chicken thighs. The dark meat gives much more flavor and stays tender, but you can swap it for chicken breasts. Once the chicken pieces are browned, remove them from the pot and set aside in a separate dish.

3. Sauté the Veggies

Heat a little more oil and add the onions, carrots, and celery. Sauté until softened before stirring in the seasonings, potatoes, broth, and chicken pieces.

image: chopped onions, potatoes, carrots and celery

4. Simmer

Bring the stew to a boil before reducing the heat and simmer for 20 to 30 minutes or until the potatoes are tender and chicken cooked through.

5. Add the peas

Stir in the green peas…

6. Pour in the Cream

Add enough cream or half & half until the stew reaches a soft, golden color, about 1/2 cup. Simmer for another 10 minutes or until thickened.

7. Soups On!

Time to eat! By now, you should be relaxed and ready with a bowl and spoon in hand. Fill your bowl with chicken stew and enjoy!

image: closeup of soup and vegetables cooking in a pot

How to Thicken Stew

Chicken soup, while it can be hearty, is not as thick as a stew. The consistency of a stew is meant to be robust and thick. 

It’s what sets it apart from soup, but if your stew is coming out a little thinner than desired, there are two ways you can thicken it up without messing up the flavor. 

Thicken it with flour or cornstarch

In a small bowl, combine corn starch or flour with cold water. Whisk until smooth and stir into the soup/stew. Heat over medium heat while stirring. You’ll see it begin to thicken.

image: closeup of ladle full of chicken and vegetable stew

Thicken it by mashing some of the Potatoes

This method works when you’re stew has potatoes if not, use the first tip. Using a large spoon or the back of a ladle, mash a few of the potato pieces and stir it into the broth.

The mashed potatoes release its starches and thicken the texture of the stew. 

Chicken Stew Ingredients

It doesn’t take complicated ingredients to make this stew delicious, only the pantry staples and basic vegetables and protein from the fridge. 

  • Chicken
  • Onion
  • Celery 
  • Carrots
  • Potatoes
  • Chicken broth
  • Thyme
  • Rosemary
  • Bay leaves
  • Peas
  • Half & half

This stew is the perfect way to use that extra pound of chicken in your freezer. If you’re reading this and want to make it tonight but don’t have defrosted chicken, I have some short cuts that will have that chicken thawed just in time for dinner. 

image: two bowls full of chicken and vegetable stew

Best Vegetables for Stew

Is it even a stew if it doesn’t include carrots, potatoes, and green peas? I don’t think so t that doesn’t mean you can’t add your favorite vegetables, ust be sure to keep those three at the top of your list.

Other great veggies to add to stews are:

  • Celery
  • Sweet potatoes
  • Green beans
  • Mushrooms

Can I freeze it?

Oh yeah. Similar to soup, you’ll want to allow the stew to reach room temperature before packing it into airtight containers or freezer bags. Label each container with the recipe name and date. This way, you’ll know exactly what you’re looking at a month later. 

It’s also worth mentioning that cooked potatoes will always have a different texture after frozen and reheated. Slightly mushier but if this doesn’t bother you, go for it!

If it does bother you, I suggest packing leftovers into thermos containers for lunches the next day. During the cold months, hot lunches are always welcome, and if you have trouble keeping items like soups and stews hot in a thermos container, I show you how to fix that in this post.

Slow Cooker Chicken Stew

Another beautiful feature of this healthy stew is it can be made entirely in the slow cooker!

1. Add the Ingredients to a Slow Cooker

Add the chicken, onion, carrots, celery, potatoes, thyme, rosemary, salt, pepper, and chicken broth to the dish of a slow cooker. Cover and cook on low for 4 hours or until the chicken is cooked through and potatoes are tender.

2. Turn Up the Heat

Bring the slow cooker to high, and stir in the peas and half and half. Cover and cook for another 10 minutes.

If you’re a soup and bread person, you’ll definitely want a slice of thick, hearty bread to sop up the last bit of broth from your bowl.

image: two hands holding a bowl of chicken stew

For more delicious and easy soups check these out:

Easy Chicken Stew

Made with vegetables, chicken, broth, and a touch of cream, this chicken stew is hearty enough to fill you up without leaving you ready for a nap. It’s the kind of comfort food that makes you feel good.

  • Author: Laura Fuentes
  • Yield: 6 servings 1x
  • Category: Comfort Food
Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 small onion, diced
  • 3 carrots, cut into 1/2-inch rounds
  • 3 stalks celery, diced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 medium golden potatoes, quartered
  • 5 cups chicken broth
  • 1 cup green peas
  • 1/2 cup half & half

Instructions

  1. In a large soup pot, heat 1 tablespoon of oil over medium-high heat. Add the chicken and sauté for 2 -3 minutes until the chicken is browned.
  2. Remove the chicken from the pot and set aside on a plate.
  3. Add the remaining tablespoon of oil over medium-high heat and add the onions, carrots, and celery. Cook for 3 minutes or until the veggies are softened and golden brown. Add the seasonings, salt, pepper, potatoes, chicken broth, and chicken pieces. Bring to a boil, reduce heat and simmer for 20 – 30 minutes, until the potatoes are fork-tender.
  4. Stir in the green peas and half and half, cook for another 10 minutes, or until thickened.
  5. Remove the bay leaves and serve soup.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 264
  • Sugar: 8.3g
  • Sodium: 1324mg
  • Fat: 9.1g
  • Saturated Fat: 2.6g
  • Trans Fat: 0.1g
  • Carbohydrates: 33.8g
  • Fiber: 6.9g
  • Protein: 13.4g
  • Cholesterol: 42.1mg

2 thoughts on “Easy Chicken Stew”

  1. Sarah says:

    This looks really good! Maybe I’ll try to use some left over turkey later on this week and see how it turns out. Also, I see a instapot recipe for minestrone. Are you coming out with the stove top version soon? Thanks!

    1. Laura Fuentes says:

      Thanks for trying this recipe Sarah! I am sure it will be delicious with turkey too. The stovetop version of the minestrone can be found here. Enjoy!

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