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It's safe to say that if therapy came in the form of food, it'd be this healthy and delicious chicken stew that you can make with simple ingredients in one single pot.
Healthy Chicken Stew
I have a lot of chicken recipes on this website 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!
There’s only a bit of half-and-half added at the very end to give it a comforting, creamy broth that always feels nostalgic, just like in my creamy chicken noodle soup.
Chicken Stew Ingredients
I make this stew with chicken thighs as dark meat gives more flavor and stays tender, but you can swap it for chicken breasts. Then, you’ll need aromatic veggies (onion, celery, and carrots), potatoes to make this stew more filling and thick, peas, and simple herbs (thyme, rosemary, and bay leaves). The liquids needed are chicken broth and half & half.
Best Vegetables for Stew
Is it even a stew if it doesn't include carrots, potatoes, and green peas? I don't think so, but it that doesn't mean you can't add your favorite vegetables, just 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, and mushrooms.
How to Make Chicken Stew
So how do you make this healthy chicken stew? Check the steps and the video below:
- Sauté the chicken for 2 -3 minutes until it is browned. Remove and set aside. If you are starting with frozen, follow these instructions to defrost the chicken before you begin.
- Sauté the aromatic veggies for about 3 minutes, until softened and golden brown.
- Simmer the stew after adding the seasonings, potatoes, chicken broth, water, and chicken pieces. This takes 20 to 30 minutes or until the potatoes are tender and the chicken is cooked through.
- Add the peas and the cream until the stew reaches a soft, golden color, about ½ cup. Simmer for another 10 minutes or until thickened.
Creamy Chicken Stew
By adding the half and half to this recipe, the recipe becomes a creamy chicken stew. In my opinion, it is worth adding because it provides this stew a richer texture. If you need to make it dairy-free, swap the half & half for canned coconut milk in equal quantities. You’re going to love it!
How to Thicken Stew
If your chicken 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 stew. Heat over medium heat while stirring. You’ll see it begin to thicken.
Thicken it by mashing some of the potatoes
Using a large spoon or the back of a ladle, mash a few of the potato pieces and stir them into the broth. The mashed potatoes release their starches and thicken the texture of the stew.
Can I Freeze It?
While you can freeze this stew, keep in mind that after being frozen and reheated, the cooked potatoes have a different texture, and the dairy tends to separate and have a grainy consistency.
If neither of these bothers you, go ahead and freeze it in an airtight container or freezer bag. Defrost in the fridge overnight, and reheat on the stove-top or in the microwave.
Alternatively, if you want to freeze this chicken stew with the best results, prepare it as directed but don't add the potatoes or cream. Once it's reheating on the stove, add the potatoes and cook until tender. Before serving, stir in the cream, and continue to cook for another 5 minutes.
More Ways to Make Chicken Stew
Another beautiful feature of this healthy chicken stew is that you can swap out vegetables as I showed you above, trade the chicken for turkey in my turkey stew recipe, or even make a few more swaps to enjoy a classic chicken goulash. You can also prepare the stew itself using different methods based on how much time you have. Try this chicken stew in the Instant Pot or slow cooker.
Easy Chicken Stew
Watch how it’s made:
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 small onion, diced
- 3 carrots, cut into ½-inch rounds
- 3 stalks celery, diced
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 medium golden potatoes, quartered
- 32 ounces chicken broth, (4 cups)
- 1 cup water
- 1 cup frozen green peas, or canned
- ½ cup half and half*
Instructions
Sauté the chicken:
- 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.
- Remove the chicken from the pot and set it aside on a plate.
Cook the stew:
- 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, water, and chicken pieces. Bring to a boil, reduce heat and simmer for 20 - 30 minutes, until the potatoes are fork-tender.
- Stir in the green peas and half and half, cook for another 10 minutes, or until thickened.
- Remove the bay leaves and serve the soup.
Notes
- You can swap half & half for coconut or cashew milk to make the recipe dairy-free. Need a potato chicken stew without cream? I've got you covered.
AB says
Okay as a soup. Easy to prepare. The leftovers repurposed into a chicken pot pie that the kids loved!
Barb says
I never thought of chicken stew I am going make it i hope my husband would like it he is not a fan beef stew but this he might like.
Barb says
I think i am going to make this i never thought of making chicken stew. My husband might like it better then beef stew he really does not care for beef stew.