This Recipe for Chicken Stew is the Ultimate Comfort Meal
This Chicken Stew recipe is easy, hearty, warm, nourishing comfort in a bowl and SO good youโll want to make it again and again!ย The Chicken Stew is loaded with juicy chicken, buttery potatoes, hearty carrots and celery, fresh green beans and aromatic onions, garlic and herbs swaddled in a rich, cozy gravy-broth. Itโs a hypnotic tapestry of flavor and texture in every spoonful.ย This easy Chicken Stew recipe is also extremely versatile and pantry friendly โ swap the chicken for ground beef or sausage, swap veggies or add more favorites, make it creamy, brothy or stew-like (all variations included). It also make ahead friendly (tips and tricks included) and stores and reheats beautifully!
HOW TO MAKE CHICKEN STEW VIDEO
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CHICKEN STEW RECIPE
This Chicken Stew recipe is an old comforting classic waiting to become a new family favorite!ย There simply isnโt anything more comforting than a big bowl of hearty stew.ย Itโs like curling up with your favorite cozy blanket that warms you from the inside out with every heaping slurpful. Even your pickiest eater will fall in love with this stew and be clamoring for more!
WHY YOUโLL LOVEย THIS CHICKEN STEW RECIPE:
CHICKEN STEW INGREDIENTS AND SUBSTITUTIONS
This Chicken Stew recipe is made with simple, pantry friendly ingredients.ย The key to the complex flavor comes from building the layers of flavor by first browning the chicken, then sautรฉing the veggies and aromatic onions and garlic before adding the broth.ย You will need:
CAN I USE VEGETABLE BROTH INSTEAD?
I do not recommend vegetable broth because it does not have the chicken flavor which is crucial in this Chicken Stew recipe. ย That doesnโt mean youย canโtย use vegetable broth, but it does mean the soup will not taste rich and flavorful.
CAN I USE FROZEN VEGETABLES?
Absolutely!ย Frozen vegetables are a great shortcut.ย Add the vegetables to the soup the same time you add the shredded chicken โ no need to thaw. ย
CAN I MAKE THE SOUP GLUTEN FREE?
Yes!ย If you want to make gluten free Chicken Stew, then use gluten-free baking flour such as Bob Red Mills 1 to 1 baking flour โ the rest of the ingredients are gluten free.
WHAT POTATOES ARE BEST FOR STEW?
Not all potatoes are created equal!ย For soups and stews, you want low starch, waxy potatoes such as Dutch baby potatoes, red potatoes, Yukon, new potatoes or fingerling potatoes.ย Waxy potatoes do not absorb moisture while they cook so they retain their shape despite extended high heat.
Starchy potatoes, such as russet potatoes, should be avoided because they develop a mealy texture and are likely to fall apart.
For this Chicken Stew recipe, I like baby Dutch potatoes because they emerge buttery tender and you only have to quarter them instead chopping whole potatoes. ย If your baby potatoes are larger, then cut them into six pieces per potato instead.
WHAT CHICKENย IS BEST?
I highly recommend chicken thighs (boneless or bone-in) for the best Chicken Stew recipe. I didnโt always use chicken thighs for my soup recipes, but once I started, there was NO going back. Chicken thighs are dark meat which means they are inherently juicier, richer tasting and produce far more tender chicken than chicken breasts.ย They are also harder to overcook and stay tender for days with a more palate pleasing texture, even when reheated for leftovers.
In addition, chicken thighs are browned first which adds an important depth of flavor to the overall stew as all those golden, flavorful bits become part of the broth.
CAN I USE CHICKEN BREASTS?
Absolutely! ย You can still use chicken breasts but because they are leaner than chicken thighs, they will not be as juicy or as flavorful. ย If using chicken breasts, I suggest bone-in chicken breasts but boneless will also work. They will also need to be simmered longer than the thighs, closer to 20-25 minutes depending on their size.
CAN I USEย ROTISSERIE CHICKEN?
Yes!ย Rotisserie chicken is my second choice to use in this Chicken Stew recipe after thighs.ย ย Rotisserie chicken comes lightly seasoned for an added depth of flavor and is a mix of both light and dark meat.ย It also comes perfectly tender and ready to slurp up.
To use rotisserie chicken, shred the chicken, discarding the bones and add about 3 cups shredded chicken to the soup when you would add the shredded chicken thighs back to the stew.
CAN I USEย LEFTOVER CHICKEN?
Absolutely! Add about 3 cups of shredded or chopped leftover chicken to the soup along with the cauliflower.
Spices to add to this Simple Chicken Stew Recipe
CAN I USE FRESH HERBS?
I prefer dried herbs in this Chicken Stew recipe because they get added to the soup at the beginning which infuses the broth with flavor.ย You are welcome to use fresh herbs but you will need three times the amount of dried.ย Take care to add them towards the end of cooking for maximum flavor.
HELPFUL TOOLS FOR THIS CHICKEN STEW RECIPE:
HOW TO MAKE CHICKEN STEW
STEP 1: SEAR CHICKEN:
- Pat chicken dry with paper towels; sprinkle with salt and pepper.ย Drying the chicken allows the seasonings to stick. Allowing the chicken time to rest while you prep the veggies helps the seasonings penetrate the chicken. ย
- Sear chicken in a large Dutch oven/ soup pot until golden, about 2 minutes per side. Remove to a plate but leave drippings.ย
STEP 2:ย SAUTร VEGETABLES:ย
- Melt 3 tablespoons butter with 2 tablespoon olive oil over medium low heat in now empty pot with the drippings. Once melted, increase to medium-high heat and add onions, carrots and celery; sautรฉ for 4 minutes scaping up the golden bits on the bottom of the pan.
- Add garlic and sautรฉ for 30 seconds; sprinkle in flour then cook, stirring constantly for 2 minutes (it will be thick).ย Donโt let flour stick to the bottom of the pot or it will burn later.ย
- Cooking the flour gets rid of the raw flour smell and taste.
- The vegetables will not be completely tender at this point but will soften as they simmer with the stew.
STEP 3:ย ADD REMAINING INGREDIENTS:
Add seared chicken back to the pot along with fire roasted diced tomatoes with juices, cannellini beans, chicken broth, chicken bouillon, dried parsley, dried oregano, dried thyme, dried basil, ground cumin, paprika, and one bay leaf.
STEP 4:ย SIMMER SOUP:ย
- Cover the soup to bring to a simmer, then displace the lid so itโs partially covering the pot, with about a one-inch opening.
- Simmer the soup for 12-15 minutes or until chicken is tender enough to shred.
- The amount of time it takes for the chicken to become tender will depend on the thickness of the chicken.ย Chicken thighs will take less than 15 minutes, while chicken breasts can take up to 25.
STEP 5:ย SHRED CHICKEN & ADD GREEN BEANS ย
- Remove chicken to a cutting board and shred into bite-size pieces once cool enough to handle (donโt add back to soup yet).
- Meanwhile, add green beans to soup and continue to simmer the soup for an additional 10 minutes, partially covered or until potatoes are tender.ย
STEP 6:ย ADD CHICKEN ย ย
- Stir in shredded chicken (or rotisserie chicken if using).
- Stir in additional broth for a less โchunkyโ stew.
- Taste and season with additional salt and pepper if desired (I like more salt).
Making this Recipe For Chicken Stew ahead of time
This Chicken Stew recipe is very simple but it does require some prep work as far as trimming the chicken and chopping vegetables. You can save time by:
โขTrim chicken.ย Trim off excess fat from chicken thighs then store chicken in an airtight container or freezer bag in the refrigerator for up to 24 hours.ย
โขChop vegetables.ย Chop the vegetables and aromaticโs a couple days ahead of time, the night before dinner or just a few hours before cooking then store the veggies and aromatics in separate airtight containers in the refrigerator. ย
โขChop potatoes.ย Once you cut the potatoes, starch is released which will cause them to brown, so make sure you submerge them in water to prevent this discoloration. Simply place the potatoes in a bowl or airtight container, cover with water then cover with plastic wrap or a lid and refrigerate until ready to use.
โขMeasure Spices.ย It doesnโt take long to measure out the spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.ย
Simple Chicken Stew Recipe Tips
Chicken Stew Recipe Easy ways to thicken
This Chicken Stew achieves its rich, stew-like consistency by first sautรฉing the vegetables in butter and olive oil so they soften and drink up flavor.ย Next, we create a roux by stirring in all-purpose flour and cooking for a couple of minutes then stirring in chicken broth and cannellini beans. The broth thickens as it simmers and the beans break down adding body and nutty creaminess. If you would still like a thicker Chicken Stew, you can use any of these methods:
โขCornstarch:ย ย this is my preferred method for thickening soups and stews and super easy.ย Whisk ยผ cup water with 2 tablespoon cornstarch with a fork until smooth.ย Whisk the slurry back into the stew and simmer until thickened, about 5 minutes.
โขFlour and butter:ย mix equal parts flour and softened butter together with a fork so it becomes a thick paste and almost forms a ball.ย You will want 2-3 tablespoons each, depending on how thick you want the stew. Add it to the stew, stir, and simmer until thickened, about 5 minutes.
โขPuree soup:ย Remove 1-2 cups of the stew and puree it in your blender or food processor.ย It will add body to the soup while preserving the flavor.
โขPuree beans:ย Add additional cannellini beans to a blender along with some of the soup. Puree until smooth to create a paste.ย Stir back into the soup and warm through.
HOW TO MAKE SOUP CREAMY
If you would like thick and creamy Chicken Stew, replace 1-2 cups of broth with half and half or heavy cream.
HOW TO THIN CHICKEN STEW:
If you prefer your Chicken Stew on the thin, brothy, side, then simply stir in additional chicken broth.ย If you would like thin and chunky, then reduce the flour to 2 tablespoons.
Easy Chicken Stew Variations
This Chicken Stew recipe is easy to customize with all sorts of add ins. Here are a few ideas:
PROTEIN VARIATIONS:
Although this isย Chickenย Stew, it is a great springboard to make other soups as well using whatever protein you have on hand.
VEGETABLE VARIATIONS:
I recommend sticking with the carrots and celery but you can also add any other vegetables such as:ย
HOW TO STORE
The flavors of this Chicken Stew get even better the next day so you can enjoy leftovers for days!
โขStorage:ย ย store leftovers in an airtight container in the refrigerator for up to 5 days.
HOW TO REHEAT
โขMicrowave:ย transfer individual servings to a microwave-safe dish and microwave for 2 minutes; stir then continue to microwave for 30-second intervals, if needed.
โขStove:ย heat stew over medium-low heat, stirring occasionally until heated through.ย
โขCrockpot:ย transfer stew to your crockpot and heat on low for 1-2 hours.
Can This Chicken Stew Recipe be frozen?
I would not advocate freezing your Chicken Stew because potatoes do not freeze-and-reheat well.ย They turn into a bizarre, mushy texture.ย If you still want to freeze your stew, I suggest removing the potatoes unless youโre not a texture person.
To freeze Chicken Stew:
1. Cool:ย Allow stew to cool completely before freezing to preserve the integrity of the ingredients.
2. Package:ย ย Transfer stew to an airtight freezer safe container or freezer bag.ย You can even use sandwich size plastic bags for individual stew portions.ย Squeeze out any excess air to prevent freezer burn and label
3. Freeze. Freeze for up to 3 months.
4. Defrost/Reheat. When ready to use, thaw overnight in the refrigerator then reheat in the microwave, crockpot or stove according to aforementioned instructions.
What to Serve with Easy Chicken Stew
This easy Chicken Stew recipe is practically a meal-in-one complete with protein, veggies and starch.ย In addition, we like to serve it with a refreshing salad, fruit or bread such as:
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Ingredients
- 4 tablespoon olive oil divided
- 3 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs, patted dry OR rotisserie chicken
- salt and pepper
- 1 onion, diced
- 1 cup carrots chopped 1/2-inch thick
- 1 cups celery chopped 1/2-inch thick
- 1 pound baby yellow/Dutch or red potatoes quartered
- 4-6 garlic cloves minced
- 1/3 cup all-purpose flour
- 6 cup low sodium chicken broth
- 1 14 oz. can fire roasted diced tomatoes with juices
- 1 14 oz. can cannellini beans rinsed and drained
- 2 teaspoons chicken bouillon
- 1 tsp EACH dried parsley, dried oregano, dried thyme
- 1/2 tsp EACH dried basil, paprika, ground cumin
- 1 bay leaf
- 5 oz. (1 heaping cup) green beans, trimmed chopped into 1-inch pieces
Instructions
- Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with ยฝ teaspoon salt and ยฝ teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
- Melt 3 tablespoons butter with 2 tablespoon olive oil over medium low heat in now empty pot with the drippings. Once melted, increase to medium-high heat and add onions, carrots and celery; sautรฉ for 4 minutes scaping up the golden bits on the bottom of the pan. Add garlic and sautรฉ for 30 seconds; sprinkle in flour then cook, stirring constantly for 2 minutes (it will be thick).
- Add chicken back to the pot along with all remaining ingredients EXCEPT green beans. Cover the soup to bring to a simmer, then displace the lid so itโs partially covering the pot, with about a one-inch opening. Simmer the soup for 12-15 minutes or until chicken is tender enough to shred.
- Remove chicken to a cutting board and shred into bite-size pieces once cool enough to handle (donโt add back to soup yet).
- Meanwhile, add green beans to soup and continue to simmer the soup for an additional 10-15 minutes, partially covered or until potatoes are tender. Stir stew occasionally while simmering, partially replacing the lid so the stew doesnโt burn.
- Stir in shredded chicken (or rotisserie chicken if using). Stir in additional broth for a less โchunkyโ stew if desired. Taste and season with additional salt and pepper if desired (I like more salt).
Video
Notes
TIPS AND TRICKS
- Use chicken thighs.ย This Chicken Stew recipe will work with chicken breasts or chicken thighs, but for the best flavor and most juicy chicken, use chicken thighs or shredded rotisserie chicken.
- Rotisserie chicken.ย Stock shredded chicken or rotisserie chicken portioned into 3 cup freezer bags so you always have chicken ready to add to any soup.
- Customize vegetables.ย You can add corn, broccoli, zucchini, etc.ย just be aware most vegetables will not need the full cook time โ see my detailed instructions in the Variations section.
- Vegetable size.ย Chop carrots and celery at least ยฝ-inch thick because they are going to simmer for longer than many soups.ย Avoid chopping your vegetables too thin or they can become mushy.
- Sear chicken for maximum flavor.ย While you donโt have to sear the chicken, searing the chicken results in the Maillard reaction, in which amino acids and reducing sugars produce browning, and as we know, color= flavor!ย The delicious brown bits left in the bottom of the pan will be season the entire stew as they permeate the broth.
- Donโt burn drippings.ย When youโre searing the chicken, donโt let the drippings turn dark/black because these means you are burning the drippings which will make the entire soup taste burnt. If the drippings are darkening too quickly, reduce the heat.
- Donโt burn flour/stew.ย Donโt let flour stick to the bottom of the pot when cooking or it will burn later.ย You can add additional oil if needed if the flour is sticking. To that end, stir the soup occasionally while simmering so the soup doesnโt stick to the bottom and burn.
- Consistency. ย You can make this Chicken Stew recipe creamier, more gravy-like or thin and brothy.ย See my section in the post on how to adjust consistency.
PREP AHEAD
This Chicken Stew recipe is very simple but it does require some prep work as far as trimming the chicken and chopping vegetables. You can save time by:- Trim chicken.ย Trim off excess fat from chicken thighs then store chicken in an airtight container or freezer bag in the refrigerator for up to 24 hours.
- Chop vegetables.ย Chop the vegetables and aromaticโs a couple days ahead of time, the night before dinner or just a few hours before cooking then store the veggies and aromatics in separate airtight containers in the refrigerator.
- Chop potatoes.ย Once you cut the potatoes, starch is released which will cause them to brown, so make sure you submerge them in water to prevent this discoloration. Simply place the potatoes in a bowl or airtight container, cover with water then cover with plastic wrap or a lid and refrigerate until ready to use.
- Measure Spices.ย It doesnโt take long to measure out the spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.
HOW TO STORE & REHEAT
The flavors of this Chicken Stew get even better the next day so you can enjoy leftovers for days!- Storage:ย ย store leftovers in an airtight container in the refrigerator for up to 5 days.
- Microwave:ย transfer individual servings to a microwave-safe dish and microwave for 2 minutes; stir then continue to microwave for 30-second intervals, if needed.
- Stove:ย heat stew over medium-low heat, stirring occasionally until heated through.
- Crockpot:ย transfer stew to your crockpot and heat on low for 1-2 hours.
CAN I FREEZE CHICKEN STEW RECIPE?
I would not advocate freezing your Chicken Stew because potatoes do not freeze-and-reheat well.ย They turn into a bizarre, mushy texture.ย If you still want to freeze your stew, I suggest removing the potatoes unless youโre not a texture person.ย To freeze Chicken Stew:- Cool:ย Allow stew to cool completely before freezing to preserve the integrity of the ingredients.
- Package:ย ย Transfer stew to an airtight freezer safe container or freezer bag.ย You can even use sandwich size plastic bags for individual stew portions.ย Squeeze out any excess air to prevent freezer burn and label
- Freeze. Freeze for up to 3 months.
- Defrost/Reheat. When ready to use, thaw overnight in the refrigerator then reheat in the microwave, crockpot or stove according to aforementioned instructions.
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Amy says
Looks wonderful! Canโt wait to try it!!
Jen says
Thanks Amy, I hope you love it as much as us!
Annie Parks says
My family and I LOVE this recipe! I even made it as one of the soups while hosting during Christmas. Everyone commented how good it was!! Thank you, Jen.:)
Jen says
Hi Annie! Thank you for sharing your experience with this dish! I am thrilled that you love it enough to use for your special occasions!
Diana says
So Good! Added some grated Italian cheese mix on top just prior to serving.
Jen says
Thanks for being the first to leave a review Diana! Iโm so pleased it was a winner and I love the addition of cheese!
Phyllis says
Jen, I made this today and, oh my, it is delicious! The only thing I would do differently is to cut my carrots a bit smaller, as they needed too much time to soften. But the flavor is outstanding. This will be a favorite in our house. Thank you ever so much for this yumminess!!
Jen says
Youโre so welcome Phyllis, I love hear itโs a new favorite, thank you!
Mel says
I wonder if this will work in the crockpot all day and last minute add some frozen green beans?
Jen says
Hi Mel, the consistency wonโt be quite the same (as thick), but other than that it should work great.
Kevin Stoker says
Super delicious m! Thank you Jen!
Jen says
Iโm so happy you enjoyed it, thanks Kevin!
Jane says
Love this recipe.i will make this again.
Jen says
Thanks Jane! Iโm so happy itโs a new repeat favorite!
Suzanne says
This has become a favorite at our house. I make every two or three weeks! Thank you.
Jen says
Thatโs awesome Suzanne, Iโm so happy itโs a favorite! Thank you!
Dave Robertson says
Really, really tasty. Thank you.
Jen says
Youโre so welcome Dave, thanks for taking the time to comment! Iโm so happy you enjoyed it!
Cindy Krueger says
I donโt have cannellini beans, would great Northern beans work?
I have made several of your recipes and they are all great! Thank you!
Jen says
Thanks for your kind words Cindy! Yes, Great Northern Beans will still taste great.
Renee Corsello says
This was delicious. My mom said she could eat it everyday. To make it healthier I skipped the flour.
Jen says
Thanks so much Renee!
Allison says
Iโm allergic to certain ingredients in bouillon cubes and better than bouillon. Unfortunately. Do you have any recommendations so that I can still try this recipe? It sounds wonderful
Jen says
Hi Allison, you can make it without the bouillon and add additional salt to taste. enjoy!
Lindsey says
This was SOOO yummy! Itโs a new family favorite. This is our 2nd week in a row making it.
Jen says
I love hearing that Lindsey, thank you!
Jay says
I generally do not comment on recipes but I got to say that this tasted it great. I made it for my family and we ate it all the day it was made. The only this I recommend is that you double the amount of chicken thighs that this recipe calls for because there are a lot of other ingredients and the meats gets a little drowned out.
Jen says
Thanks for taking the time to comment Jay and for your input! Iโm so pleased your family loved it!
Sally says
I wanted to try this recipe tomorrow but Iโm unsure of the difference between chicken broth and chicken bouillon?
To make the chicken broth is use chicken stock but that seems to be what bouillon is. Sorry Iโm not a great cook but this looks so yummy that I want to try it
Jen says
Hi Sally, we use chicken bouillon in this recipe as seasoning. Chicken bouillon is basically dehydrated concentrated broth โ so it packs a flavorful punch. Itโs made from dehydrated vegetables, meat stock, a small portion of fat, salt, and seasonings AKA salt with flavor. It comes in powder (granulated) or cubes, both of which you add directly to the stew without dissolving in water first (if using cubes, crush it with your fingers before adding). I hope that helps!
Michelle says
This is the best chicken stew Iโve made/had, hands down. The spice blend is outstanding and makes this a unique and flavourful dish. I used garden veggies from a friendโs cellar and canโt wait to make this all throughout next fall with garden veggies. I pureed the can of beans with a little chicken broth and it made the stew perfectly creamy without being heavy. So good.
Jen says
Thanks for the wonderful review Michelle, Iโm so pleased you loved this stew! I love your addition of pureed beans!
Jennifer Fulk says
Do you peel your potatoes? This look delicious. Making it on Sunday.
Jen says
I donโt peel my Yukon gold potatoes, the skin is super thin. Enjoy!
Sharon Worley says
This sounds amazing! Iโll be trying this one as I have yet to be disappointed in any of your recipes! Just one questionโฆmy family wonโt touch anything that can be recognized as a tomato. Do you think this recipe will work okay if I blend the tomatoes in my food processor before adding? And also, since they also hate cannelini beans, do you have an alternate suggestion? I canโt wait to give this one a try even if it is 115 degrees here in Vegas!
Jen says
Thanks so much Sharon, Iโm flattered youโre enjoying my recipes and that this recipe is so tempting even with the hot weather! I think you can skip both the tomatoes and the beans without any problems. You may want to add extra veggies in place of the beans but itโs not necessary. Enjoy!
bob says
looks like a great recipe but damn is this way too long. This page is 5100 words.
Jen says
Hi Bob, there is a โjump to recipeโ button at the top of every page for those who just want the recipe.
Brandi says
This soup was delicious! Will absolutely be making again.
Jen says
Thanks so much Brandi, Iโm so happy to hear that!
Tamara says
Hi Jen! This looks amazing! Iโm going to be making this for supper tonight! Can I double this recipe for a large family?? I know some recipes just shouldnโt be doubled.
Jen says
Yes! I would start with less salt and then salt to taste.
Leanne Pilon says
Great flavors I juts cubed my chicken and at the end added zuccini and sweet peppers
Jen says
Yum! I love your additions!
Nikki says
Another keeper! This stew was delicious and perfect for dinner for he first rain of the season.
Jen says
I love hearing that Nikki, thank you! The perfect cozy soup!
Kate says
Delicious! I had some left over baked chicken and roasted potatoes from another meal. I used both in this recipe. I didnโt have green beans but I did have frozen peas so I used the peas instead and the stew came out great. It was a big hit with the family. It also makes quite a lot so I have enough to put in the freezer for a fast meal on a busy day.
Jen says
Thanks so much Kate, Iโm so please your family loved it!
Patricia A Wagner says
This soup is so delicious, I would have it every day and not tire of it. I didnโt add the tomatoes because my husband canโt have them, and I used canned green beans because it was on hand. I used red potatoes and better than bouillon. Absolutely one of my favorites.
Jen says
Thanks so much for the awesome review Patricia, Iโm so pleased this soup is such a fav!
Jeannine M. Upson says
Your recipes, without fail, are the best I have ever tried. I look forward to each and every one.
Jen says
Thanks for making my day Jeannine! I am so honored youโre loving my recipes!
Micki says
One question โ I know you mention not freezing this recipe because of the potatoes. Do sweet potatoes freeze better than gold/russet? Was thinking maybe I could substitute those so I could freeze.
Jen says
Yes, I do think sweet potatoes would freeze better, worth a try!
Natalia says
Fantastic!!! I prepared this week. Wow, really good!!! Thank you.
Jen says
Thanks so much Natalia!
O.C. Smailli says
Hey Girlfriend,
I donโt normally leave reviews. Most of the time when I read reviews, it makes me a bit angry with people because they nitpick everything. Just give an honest review instead of reworking the recipe and telling us what you did different. That is not a review, itโs a personal opinion given in incorrect form. I did make your recipe a few hours ago. Each person eating had at least 2 servings. It was fresh, balanced, deliciously rich and very filling. This recipe is now my go to recipe for chicken stew. I wouldnโt change a thing. Great compliments from my husband and my kid who came by to eat. Big ups to you and a great recipe. Thanks girl
Jen says
Thanks so much for taking the time to comment, Iโm thrilled this is your new favorite chicken stew recipe!
Adele says
This is the absolute best Chicken Stew I have tasted! Thank you for the recipe
Jen says
Thank you so much Adele!
Nick Ryder says
I made as per the recipe and it came out as soupโฆnot stew, any idea what I could have done wrong?
Jen says
Hi Nick, if it was still soupy, then it possibly needed to be simmered longer or at higher heat. Next time, you can start with less broth and add more as needed. Hope that helps!
Leslie says
love this recipe. It is wonderful when I can get a hold of a stewing hen, or fowl. I disjoint the bird, and remove the skin and excess fat before I brown it. And simmering time is a bit longer, of course. It makes a very big batch of soup/stew, so I cook the potatoes on the side, place the potatoes in the bowl and serve the stew over it. That way I can freeze the remainder of the soup without worrying about the texture of frozen potatos,
Jen says
That sounds exceptionally delicious!
Aisha says
Can I skip the beans?
Jen says
Absolutely, feel free to customize the ingredients!
Pinklon Thomas says
This was the bomb!! Didnโt want boring chicken noodle soup, or chili just had beef. This was right on time! Canโt wait for lunch time tomorrow. Great recipe, Iโve never even heard of chicken stew lol. Followed the recipe to the T and it was amazing.
Jen says
Thank you so much, Iโm so pleased it was a huge hit!
David Churchill says
I made as written, very good hearty meal. Will definitely make again and will be checking out your other recipes
Jen says
Welcome to my site David! Iโm so pleased you enjoyed this recipe and hope you discover many new favorites!
Samantha Shipman says
I just made this. I skipped the beans because they hurt my stomach. I used rotisserie chicken. Delicious!!! Will definitely be making again!!!
Jen says
Thank you, Samantha! I am so happy this recipe is a repeat!
Felicia Wood says
Best stew my family has ever had! I had to make a few changes because I didnโt have some of the listed ingredients,,,I used pinto beans instead of cannellini beans, regular petite diced stewed tomatoes but added smoked paprika to the chicken and a little liquid smoke to the whole pot for the smokiness, no celery and added spinach. Will be making this again for sure, and have shared the recipe with several family members so far.
Jen says
Thank you for making and sharing this recipe, Felicia! I am so happy it was such a hit!
Adele says
Best chicken stew ever! Family loved it!
Jen says
Thank you, Adele, so happy you all loved it!
Selo says
I have made this chicken stew twice for my family and it came out brilliant both times. It is very tasty. Definitely a winner with my picky hubby and son. Thank you so much
Jen says
Iโm so thrilled this was a hit with you and your family!
Jo says
I have to avoid tomatoes. Are the fire roasted tomatoes an absolute โmust!โ
Jen says
You can skip them without any problems. Enjoy!
Felicia Wood says
Love this stew! This is the fourth or fifth time making it. I follow your recipe plus use my own go to herbs and spicesโฆand the combo is fantastic. I also use leaks, green onions and spinach. And before I add the flour I reduce some white wine in it (first time trying that) Best yet!! Thank you!
Jen says
Yum! Iโm so glad you love this recipe Felicia and have it on repeat in your kitchen! The other ingredients you added sound delicious ๐
Bri says
This soup is my all-time fave! Seriously, Iโve made it so many times Iโve lost count. Itโs super easy too, which is a huge bonus. And the best part? You can totally swap ingredients in and out depending on what you have. Highly recommend giving this one a try!
Jen says
Thank you SO much Bri for your sweet comment! I am so glad that this soup has become your favorite and that you love the flavor and adaptability that this dish offers!
Debbie says
Oh my this is a keeper! Just made it for the first time and itโs fantastic. Thick and hearty and so full of flavor. It makes a big batch, so a great recipe for serving company. Leftovers are even better the second day. It was just my husband and I, but none of it made it to the freezer. LOL! We ate it four days in a row. It was that good.
Jen says
Yay Debbie! It is so wonderful to hear how much you and your husband loved this recipe! Thank you so much for your sweet review! Iโm so glad that you were able to enjoy it for so long!
Kim Rohrich says
I make this recipe a few times a month. My daughter says itโs better than beef stew. The only thing I changed is replacing the green beans with peas.
Jen says
Hi Kim! Iโm so happy that this stew has become a family favorite! Thank you for leaving your sweet review!