This Chicken Stew is a comforting soup with tender chicken, carrots, onion, celery, and potatoes. A healthy dinner with the same flavors as chicken noodle soup. Serve with crusty bread. 

Chicken Stew

I may earn commissions for purchases made through links on this post.

EASY CHICKEN STEW RECIPE

If you love chicken noodle soup you’ll the taste of this dish made simple ingredients. We make this bowl of soup more hearty with potatoes to thicken it up.

carrots, onions, and celery

INGREDIENTS

  • BONELESS SKINLESS CHICKEN BREAST – You can also use chicken thighs. You can even use leftover rotisserie chicken.
  • ONION
  • CARROTS
  • CELERY
  • YUKON GOLD POTATOES – I like these because you don’t have to peel them but you could use Russet potatoes as well. You can use full size or baby potatoes. Red potatoes are also a good no-peel option.
  • ALL-PURPOSE FLOUR
  • DRIED PARSLEY – You could substitute a tablespoon of fresh parsley here.
  • HERBS (ROSEMARY, THYME, SAGE) – These add so much flavor. You could also add bay leaves.
  • OLIVE OIL
  • BUTTER
  • CHICKEN BROTH OR CHICKEN STOCK – I like to use low sodium chicken broth so I can control my sodium.
  • WHITE WINE – This is optional. You can replace it with chicken broth.

HOW TO MAKE THIS

  1. In a large pot or large Dutch oven, heat 1 tablespoon of oil to medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides for about 2-3 minutes. Remove from pan to a plate. Chicken will continue to cook later.
  2. Add the remaining 2 tablespoons of olive oil to the pot along with the butter over medium-high heat. Add the carrots, celery, and onion and cook for about 4-5 minutes or until veggies start to soften.
  3. Add the garlic and cook for 30 seconds. Sprinkle mixture with the flour and cook for another minute. Pour in the chicken broth, potatoes, wine, and herbs. Bring to a boil, reduce to a medium simmer, cover with the lid cracked, and cook for 20 minutes.
  4. After 20 minutes, add the chicken back to the pot. Cook for another 10-15 minutes or until potatoes are fork tender. Season with salt and pepper and serve. Store leftovers in the fridge. Leftovers will soak up the liquid so you can add more chicken broth if reheating.

Chicken Stew

MY SOUP IS TOO THICK

Depending on how vigorously you simmer your soup, the liquid could evaporate. Add more liquid to your liking.

MY SOUP IS TOO THIN

Add a cornstarch slurry to thicken it up.

VARIATIONS

You can switch up the fresh vegetables in this. You could add green beans, baby spinach or peas. Stir in a drizzle of heavy cream turns this into a creamy hearty stew.

Chicken Stew

STORAGE

Store leftovers in an airtight container in the refrigerator.

OTHER SOUP RECIPES

Chicken Stew

Chicken Stew

5 from 1 vote
This Chicken Stew is a comforting soup with carrots, onion, celery, and potatoes. It has the same flavors as chicken noodle soup.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6 servings

Ingredients

  • 3 tablespoons olive oil, divided
  • 1.5 lbs boneless skinless chicken breasts, cubed
  • 2 tablespoons butter
  • 1 cup peeled and sliced carrots, (about 3 carrots)
  • 3/4 cup diced celery, (about 3 stalks)
  • 3/4 cup diced sweet onion
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 pound baby Yukon gold potatoes, diced
  • 1/2 cup white cooking wine, (can be replaced with chicken broth)
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried, thyme, rosemary, and sage

Instructions
 

  • In a large Dutch oven or pot, heat 1 tablespoon of oil to medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides for about 2-3 minutes. Remove from pan to a plate. Chicken will continue to cook later.
  • Add the remaining 2 tablespoons of olive oil to the pot along with the butter over medium-high heat. Add the carrots, celery, and onion and cook for about 4-5 minutes or until veggies start to soften.
  • Add the garlic and cook for 30 seconds. Sprinkle mixture with the flour and cook for another minute. Pour in the chicken broth, potatoes, wine, and herbs. Bring to a boil, reduce to a medium simmer, cover with the lid cracked, and cook for 20 minutes.
  • After 20 minutes, add the chicken back to the pot. Cook for another 10-15 minutes or until potatoes are fork tender. Season with salt and pepper and serve. Store leftovers in the fridge. Leftovers will soak up the liquid so you can add more chicken broth if reheating.

Notes

MY SOUP IS TOO THICK

Depending on how vigorously you simmer your soup, the liquid cook evaporate. Add more liquid to your liking.
Cuisine: American
Course: All Recipes, Main Course
Author: Christy Denney

Chicken Stew

Chicken Stew

author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
See Full Bio