This Chicken Stew is a warm, comforting soup made with tender chicken, carrots, onion, celery, and potatoes. It delivers the familiar flavors of chicken noodle soup in a heartier form—perfect served with crusty bread.
EASY CHICKEN STEW RECIPE
If you enjoy chicken noodle soup, you’ll love this version made with simple ingredients and a bit more substance. Potatoes thicken the broth and make the bowl more filling without losing that classic chicken-soup flavor.
INGREDIENTS
- Boneless skinless chicken breast – or use thighs or leftover rotisserie chicken.
- Onion
- Carrots
- Celery
- Yukon Gold potatoes – no need to peel, though russets, red, or baby potatoes work too.
- All-purpose flour
- Dried parsley – or 1 tablespoon fresh parsley.
- Herbs (rosemary, thyme, sage) – bay leaves are another option.
- Olive oil
- Butter
- Chicken broth or stock – low-sodium preferred so you can control salt.
- White wine (optional) – can be replaced with extra chicken broth.
HOW TO MAKE THIS
- In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high. Season the chicken with salt and pepper. Brown the chicken on all sides for 2–3 minutes, then remove to a plate. The chicken will finish cooking in the stew.
- Add the remaining 2 tablespoons of olive oil and the butter to the pot over medium-high heat. Add carrots, celery, and onion and cook 4–5 minutes, until the vegetables begin to soften.
- Add the garlic and cook 30 seconds. Sprinkle the vegetables with flour and cook another minute. Pour in the chicken broth, add the potatoes, wine (if using), and herbs. Bring to a boil, then reduce to a medium simmer, cover partially, and cook 20 minutes.
- Return the chicken to the pot and simmer another 10–15 minutes, until potatoes are fork-tender and chicken is cooked through. Taste and adjust salt and pepper. Store leftovers in the refrigerator; they may thicken as they sit—add extra broth when reheating if needed.
MY SOUP IS TOO THICK
Simmering can reduce the liquid. Add more broth or water a little at a time until you reach the desired consistency.
MY SOUP IS TOO THIN
Mix a small amount of cornstarch with cold water to make a slurry, then stir it into the simmering soup to thicken.
VARIATIONS
Customize the stew by swapping or adding vegetables—green beans, baby spinach, or peas work well. Stirring in a splash of heavy cream creates a richer, creamier stew.
STORAGE
Keep leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove and add broth if the stew has thickened.
OTHER SOUP RECIPES
- Chicken Noodle Soup
- Chicken and Dumplings
- Egg Drop Soup
- Healthy Vegetable Chicken Soup
- Chicken Cordon Bleu Soup
- Cauliflower Soup
- Creamy Chicken and Wild Rice Soup
- Easy Tomato Soup
- Creamy Chicken Potato Soup
- Lasagna Soup
- Oven Beef Stew
- Panera Broccoli Cheddar Soup
- Lemon Chicken Orzo Soup
- Chicken Tortellini Soup
Chicken Stew
Christy Denney
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Ingredients
- 3 tablespoons olive oil, divided
- 1.5 lbs boneless skinless chicken breasts, cubed
- 2 tablespoons butter
- 1 cup peeled and sliced carrots
- 3/4 cup diced celery
- 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
- 1 teaspoon dried parsley
- 1/4 teaspoon dried thyme, rosemary, and sage
Instructions
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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.
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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.
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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.
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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
If the liquid reduces too much while simmering, simply add more broth or water until you reach the consistency you prefer.
