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–+ servings
Chicken Stew

Comforting Chicken Stew for Cozy Nights at Home

This Chicken Stew is a delightful blend of tender chicken and vegetables in a rich broth, perfect for a warm and comforting meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Stew Base
  • 2 Tbsp Butter Can be substituted with olive oil for a lighter option.
  • 2 large Carrots Substitution: Parsnips can add a unique flavor.
  • 1 stalk Celery Substitution: Leeks work well too.
  • Kosher Salt Adjust based on dietary needs.
  • Black Pepper Adds a mild heat; freshly ground is preferred.
  • 3 cloves Garlic Can use garlic powder in absence of fresh.
  • 1 Tbsp All-Purpose Flour Gluten-free options: Use cornstarch or a gluten-free flour blend.
Chicken and Broth
  • 1.5 lbs Boneless Skinless Chicken Breasts
  • 3 sprigs Fresh Thyme Substitution: Dried thyme (1 tsp) can be used.
  • 1 Bay Leaf Remember to remove before serving.
  • 3/4 lbs Baby Potatoes Can use Yukon gold or red potatoes.
  • 3 cups Low-Sodium Chicken Broth Ensures it's flavorful yet not too salty.
Garnish
  • Fresh Parsley Adds a fresh touch and color to the finished dish.

Equipment

  • Large pot

Method
 

Preparation Steps
  1. Melt 2 tablespoons of butter in a large pot over medium heat, allowing it to sizzle and foam for about 2 minutes until slightly browned.
  2. Add 2 chopped large carrots and 1 stalk of diced celery, seasoning with kosher salt and black pepper. Cook for 5 minutes until softened.
  3. Stir in 3 minced garlic cloves and cook for another 30 seconds until fragrant.
  4. Sprinkle in 1 tablespoon of all-purpose flour, stirring to coat the vegetables and cook for 1 minute until lightly toasted.
  5. Add 1.5 lbs of chicken, 3 sprigs of thyme, 1 bay leaf, 3/4 lb of baby potatoes, and 3 cups of broth. Mix well.
  6. Season with salt and pepper, bring to a simmer, then cover and cook on medium-low for 15 minutes.
  7. Remove the chicken, shred it, and return it to the pot. Stir well to incorporate.
  8. Remove bay leaf and serve garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Check chicken temperature to ensure it's cooked to 165°F. Allowing the stew to rest for about 10 minutes enhances flavor.

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