Easy Chicken Stew

5 from 4 reviews

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.


  • 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
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup green peas
  • 1/2 cup half and half


  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 it 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, water, 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.