This creamy, cozy Chicken Stew is a nutritious and delicious, quick and easy, one pot meal packed with tender chicken, fluffy potatoes, and a flavorful broth.
Why you’ll love this
- Easy. A one pot dinner that has everything you need for a complete meal!
- Nutritious. Packed with veggies and protein, this stew heals you from the inside out. While this stew is very creamy, there’s only one cup of half-and-half necessary!
- Cozy and hearty. There’s nothing better than curling up with a steaming hot bowl of creamy soup that’s loaded with tender chicken, potatoes, and more.
Ingredient notes
- Butter – unsalted butter or salted butter are both fine. Oil, such as avocado oil or olive oil will work as well.
- Veggies: Celery, Carrots, Onion – aka a “mirepoix”. This is a very common base for soups, feel free to omit the celery/carrots if you’re not a fan. Any onion such as yellow, white, red, or shallot are fine to use.
- Garlic – fresh or jarred minced garlic will both work.
- Seasonings: Salt, Pepper, Smoked Paprika – season, to taste. I like the mild smokiness from the smoked paprika, but feel free to use “regular” paprika if desired.
- Flour – there are no substitutions. This helps thicken the stew just slightly.
- Broth – 1 (32 oz) carton of chicken broth may be used or my preferred method is 4 cups water + better than bouillon. A bouillon cube may also be used. If you like a thicker stew, start with 2 cups broth and add more as necessary.
- Chicken – boneless, skinless chicken thighs or breasts are both great. Chicken thighs are preferred, because they’re so juicy and tender! You can even use leftover chicken (such as rotisserie); stir it in at the end with the half-and-half to warm through.
- Potatoes – I like using a combination of yukon gold and sweet potatoes. I peel them both, because I don’t like the texture of the skin. Russets may also be used, but they tend to get more water-logged.
- Half and Half – heavy cream may also be used. Whole milk will work in a pinch, but it’s not as creamy.
Visual walk-through
- Melt butter in a large stockpot, then add in celery, carrots, onion, garlic, and spices.
- Cook until tender.
- Add flour and cook for 1 minutes, stirring constantly.
- Stir in broth, chicken, and potatoes.
- Cover and simmer until chicken is cooked and potatoes are tender.
- Remove chicken and shred.
- Stir in half-and-half and shredded chicken and cook until warmed through.
Can I make chicken stew dairy free?
Yes! Use plant-based butter or oil instead of butter listed and swap the half-and-half for your favorite dairy free creamer or full-fat coconut milk.
What to serve with chicken stew
How to store
Leftovers will last in an airtight container in the fridge for 3-4 days.
I don’t recommend freezing potato heavy soups like this, because the potatoes will likely become mushy when thawed.
– Jennifer
Chicken Stew
This creamy, cozy Chicken Stew is a nutritious and delicious, quick and easy, one pot meal packed with tender chicken, fluffy potatoes, and a flavorful broth.
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 6 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- ¼ cup unsalted butter
- 2 ribs celery diced
- 2 large carrots diced
- 1 small yellow onion diced
- 1 tablespoon minced garlic
- 1 teaspoon salt plus more to taste (I used at least 2 teaspoons)
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- ¼ cup all-purpose flour
- 1 (32 oz) carton chicken broth* start with 2 cups if you like a thicker stew and add more as needed
- 2 pounds boneless, skinless chicken thighs or chicken breasts
- 1 pound yukon gold potatoes peeled and cut into 1/2 - 1 inch cubes
- 1 pound sweet potato peeled and cut into 1/2 - 1 inch cubes
- 1 cup half and half room temperature
Instructions
- Melt butter in a large stockpot over medium heat.
- Once melted, add in celery, carrots, onion, garlic, salt, pepper, and smoked paprika.
- Cook, stirring regularly, until the veggies are tender, about 10-15 minutes.
- Sprinkle the veggies with flour, and cook, stirring the entire time, for 1 minute.
- Stir in broth, scrapping up any brown bits as you go, then stir in chicken and potatoes.
- Bring the mixture to a simmer, then cover and simmer, stirring occasionally to prevent sticking, until the potatoes are tender and the chicken is cooked, about 10-15 minutes.
- Remove chicken and shred.
- Stir in half and half and shredded chicken, then cook until the soup is hot.
- Serve with desired toppings and sides and enjoy!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:N/A
Reheat:Microwave until hot
*Storage times may vary based on temperature and conditions
Notes
*I actually prefer using water/bouillon, so I do 4 cups water + 2 tablespoons better than bouillon. If you want a thicker stew start with 2 cups water + 1 tablespoon better than bouillon, then add more as needed.
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Nutrition Information
Nutrition Facts
Chicken Stew
Amount Per Serving (1 large scoop)
Calories 471 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 181mg60%
Sodium 1183mg51%
Potassium 1172mg33%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 8g9%
Protein 35g70%
Vitamin A 15298IU306%
Vitamin C 20mg24%
Calcium 117mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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