Easy Chicken Stew

Servings: 6

Prep Time: 10

Cook Time: 40

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.

5 from 37 votes

Print Pin

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

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.
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 soup.

Nutrition