Chicken Stew

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This cozy and creamy chicken stew recipe is a hearty bowlful packed with juicy chicken, veggies, potatoes, and loads of flavor.

Prep Time20

Cook Time45

Total Time1 5

Course: Dinner Recipes

Cuisine: American

Keyword: chicken stew

Servings: servings

Heat olive oil in a large stock pot over medium high heat. Season chicken with salt and pepper. Add to the hot pan and brown for 3-4 minutes. It will not be cooked thru. Remove from the pan.
1 ½ boneless chicken thighs, 1 Tablespoon olive oil
Add the butter to the pan and melt. Stir in carrots, celery and onion and cook for 4-5 minutes until the onions are soft. Add garlic and cook for 1-2 minutes, until you can start to smell it.
3 Tablespoons butter, 2 carrots, 2 ribs celery, 1 small onion, 3 cloves garlic
Stir in flour until no white streaks remain. Pour in the chicken broth and mix until everything is well blended.
3 Tablespoons all-purpose flour, 4 cups chicken broth
Return the browned chicken to the pot. Stir in the parsley, thyme and potatoes. Bring the mixture to a boil, reduce heat to a simmer, cover and cook for 10 minutes. After 10 minutes, add in the mushrooms. Cover and continue to cook for 25 minutes.
1 teaspoon dried parsley, ½ teaspoon dried thyme, 1 ½ pound baby potatoes, 8 oz mushrooms
Stir in the heavy cream, and season with salt and pepper to taste.
½ cup heavy cream, Salt and pepper
Remove from the heat and serve.

I like to use baby potatoes because the skin stays intact while cooking. If you use russet potatoes, I recommend peeling and dicing the potatoes first, or it will change the texture of the soup.