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Chicken Stew with Potatoes (Grandma's Recipe)

overhead view of chicken potato stew
Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This hearty chicken stew recipe with potatoes is comfort food in a bowl.
5 from 37 votes
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Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds boneless skinless chicken thighs
  • 1 small onion, diced
  • 3 large carrots, peeled and cut into ½-inch rounds
  • 3 ribs celery, diced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage, see notes
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 5 medium potatoes (about 1 ½lbs), peeled and quartered
  • 1 cup green beans, cut into ½ inch pieces
  • 32 ounces chicken broth, (4 cups)
  • 1 cup water, plus ¼ cup for slurry
  • 2 tablespoons cornstarch

Instructions

Prep:

  • Pat the chicken thighs dry with a paper towel and cut them into 1-inch pieces. Season them with salt (about 1 teaspoon).
  • Chop the veggies on a chopping board and set aside. Cut the potatoes into quarters and then into halves. This will depend on the size of the potato. If using baby potatoes, golden or red potatoes, you can keep the skin on; if you use thicker-skinned potatoes like Russet, peel them first.

Cook:

  • In a large soup pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the chicken pieces and sauté for 2 to 3 minutes until browned. Remove the chicken from the pot and set it aside on a plate.
  • 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.
    celery, carrots, and onions mixed with seasonings and bay leaves in a pot
  • Add the seasonings, potatoes, green beans, chicken broth, water (or more broth), and cooked chicken pieces to the pot. Give everything a stir and bring it to a boil. Once it's boiling, reduce the heat to low, stir, and cover. Simmer the stew for 25 to 30 minutes until the potatoes are fork-tender.

Thicken it:

  • Remove 1 ½ cups of potatoes and mash them in a bowl with a fork until they're lump-free. Then, add them back into the pot.
    mashed potatoes in a bowl
  • In a small bowl, make the slurry by mixing ¼ cup of cold water and the cornstarch. Add it to the pot and stir to combine it into the stew. Continue simmering for 5 minutes to thicken the stew, stirring occasionally.
    woman's hand adding slurry to a por with chicken potato stew

Serve:

  • Turn off the heat, remove the lid, remove the bay leaves, then ladle the soup into bowls. I love serving this stew with some crusty bread.
    dipping a slice of bread in a bowl of chicken potato stew
  • Once cooled, refrigerate leftovers for up to 4 days in the fridge. To freeze, divide into single portions and freeze for up to 3 months.

Notes

  • You can swap 1 ½ teaspoons of poultry seasoning for the dried thyme, rosemary, and sage. If you're missing one of the three, measure the other two to add 1 ½ teaspoons of total seasoning. Any combination of the three herbs works for this stew.

Nutrition

Serving: 1 serving | Calories: 322kcal | Carbohydrates: 32g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1142mg | Potassium: 1053mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5146IU | Vitamin C: 31mg | Calcium: 52mg | Iron: 2mg
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