Chicken Stew
This Chicken Stew is a comforting soup with carrots, onion, celery, and potatoes. It has the same flavors as chicken noodle soup.
EASY CHICKEN STEW RECIPE
If you love chicken noodle soup you’ll the taste of this dish. We make this bowl of soup more hearty with potatoes to thicken it up.
INGREDIENTS
- CHICKEN BREASTS – 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. Red potatoes are also a good no-peel option.
- 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
- BROTH
- WHITE WINE – This is optional. You can replace it with chicken broth.
MY SOUP IS TOO THICK
Depending on how vigorously you simmer your soup, the liquid cook 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 vegetables in this. You could add green beans or peas. Stir in a drizzle of heavy cream turns this into a creamy hearty stew.
STORAGE
Store leftovers in an airtight container in the refrigerator.
OTHER SOUP RECIPES
- Chicken Noodle Soup
- Chicken and Dumplings
- Egg Drop Soup Recipe
- 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
This Chicken Stew is a comforting soup with carrots, onion, celery, and potatoes. It has the same flavors as chicken noodle soup.
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.
