Chicken Stew

There’s nothing quite like a big bowl of homemade chicken stew to warm your soul. This comforting one-pot meal is packed with tender chunks of chicken, hearty vegetables like potatoes, carrots, and celery, and a flavorful broth that’s rich, savory, and satisfying. It’s the perfect dish for chilly nights or lazy Sundays when you want something wholesome and filling. Whether you serve it with warm crusty bread or over fluffy rice, this chicken stew will quickly become a family favorite. Bonus: it stores well, making it great for meal prep or freezing for later!

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings

Ingredients

• 1 ½ pounds boneless skinless chicken thighs about 8 thighs, diced 1-inch
• 2 tablespoon olive oil
• 2 carrots diced
• 1 small onion chopped
• 2 ribs celery diced
• 5 tablespoons all-purpose flour divided
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme leaves
• ¼ teaspoon ground sage
• salt and black pepper to taste
• 1 ½ cups diced potatoes peeled if using russets or baking potatoes
• 1 ½ cups diced sweet potatoes peeled
• ½ red bell pepper finely diced
• 4 cups chicken broth or chicken stock
• 1 cup green beans cut into 1-inch pieces, or frozen peas, thawed
• ½ cup heavy whipping cream

Instructions:

1. In a large pot or Dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
2. Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
3. Add potatoes, sweet potatoes, red pepper, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
4. Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
5. To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.

Serving Suggestions:

• Serve the chicken stew with warm, crusty bread or fluffy homemade biscuits to soak up the flavorful broth.
• Spoon the stew over a bed of creamy mashed potatoes for an extra hearty meal.
• A scoop of rice on the side makes it even more satisfying and stretches the servings.
• Balance the richness with a side of steamed green beans, kale, or a light green salad.
• Sprinkle with chopped parsley, thyme, or green onions for a fresh finish.

Tips:

• Use Boneless Thighs for More Flavor: Chicken thighs stay juicy and add richer flavor than breasts.
• Deglaze the Pan: After sautéing the veggies, deglaze with a bit of broth to lift all the delicious browned bits.
• Make it Ahead: Chicken stew tastes even better the next day! Store in the fridge and reheat gently.
• Freeze for Later: It freezes well—perfect for meal prep. Just cool completely and store in airtight containers.
  

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🖨️ Printable recipe/ Download PDF

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