Chicken Stew

$12.22 recipe / $2.04 serving
by Beth - Budget Bytes
4.93 from 93 votes
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Okay guys, this chicken stew is definitely at the top of my list for my favorite recipe of 2021! It’s thicker and heartier than chicken soup, but lighter than a beef stew. The flavor is absolutely on point and it’s just one of those things that I could happily eat for three meals per day and still love it. In other words, you have to try this chicken stew!

Close up overhead view of a bowl of chicken stew

What is Chicken Stew?

Chicken stew is like chicken soup‘s older cousin that is a little rough around the edges. It’s a little more rustic with a rich, thickened broth that has an almost gravy-like consistency. It’s packed full of vegetables and is a true meal in a bowl. Oh, and you’ll definitely want some crusty bread for sopping up all that delicious gravy!

For Best Results, Use Chicken Thighs

Look, I know some people really don’t like dark meat, but that those tender chicken thighs really take this dish to the next level. I strongly advise against using chicken breast, but if you must, opt for a bone-in chicken breast for a little more flavor, then just shred and remove the bones after the stew simmers.

Broth Matters

You really want to use a good quality, flavorful broth for this chicken stew. I used Better Than Bouillon to make my broth because it’s my favorite and it tends to be very flavorful. I also used a combination of two types of broth, chicken and vegetable, which I really think adds to the complexity of the flavor and helps deepen the color of the broth.

Potato Options

I used small baby potatoes for my chicken stew, but if those aren’t available you can substitute red potatoes or Yukon gold potatoes in their place. Just cut the potatoes into 1-inch cubes so they cook in about the same amount of time as my baby potatoes.

Close up of a pot full of chicken stew
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Chicken Stew

4.93 from 93 votes
This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.
Close up of a pot full of chicken stew
Servings 6 1.5 cups each
Prep 15 mins
Cook 45 mins
Total 1 hr

Ingredients

  • 1 yellow onion ($0.28)
  • 3 ribs celery ($0.64)
  • 4 cloves garlic ($0.32)
  • 1/2 lb. carrots ($0.32)
  • 1.75 lbs. boneless, skinless chicken thighs ($6.52)
  • 4 Tbsp all-purpose flour, divided ($0.02)
  • 2 Tbsp butter ($0.18)
  • 1 Tbsp olive oil ($0.16)
  • 1.5 lbs. baby potatoes ($2.89)
  • 1 tsp dried parsley ($0.10)
  • 1/2 tsp dried thyme ($0.05)
  • 1/2 tsp dried rosemary ($0.05)
  • 1/2 tsp dried sage ($0.05)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 2 cups chicken broth ($0.26)
  • 2 cups vegetable broth ($0.26)
  • 1 Tbsp chopped fresh parsley (optional) ($0.10)

Instructions 

  • Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
  • Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
  • Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
  • Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
  • Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
  • Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
  • Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
  • Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
  • Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.

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Nutrition

Serving: 1.5cupsCalories: 355kcalCarbohydrates: 32gProtein: 30gFat: 12gSodium: 802mgFiber: 4g
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A ladle full of chicken stew held over the pot

How to Make Chicken Stew – Step by Step Photos

Chopped vegetables on a cutting board

Dice one yellow onion, slice ½ lb. carrots (3-4 carrots) and 3 ribs celery, and mince 4 cloves garlic.

cut baby potatoes on a cutting board

Chop about 1.5 lbs. potatoes into 1-inch pieces. I used baby potatoes, so they only needed to be cut in half.

Flour coated chicken thigh pieces on a cutting board

Chop about 1.75 lbs. boneless, skinless chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp all-purpose flour over the chicken pieces and toss until they’re coated.

Browned chicken thighs in the pot

Add 2 Tbsp butter and 1 Tbsp olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. Add the chicken thigh pieces and let them cook until browned on all sides (the chicken does not need to be cooked through, just browned on the outside). Avoid stirring too often, as that will prevent browning. You want the flour to brown a bit on the bottom of the pot. Remove the browned chicken to a clean plate or bowl.

Vegetables added to the pot

Add the onion, carrot, celery, and garlic to the pot after removing the chicken. Continue to sauté over medium for about 5 minutes, allowing the moisture released by the vegetables to dissolve some of the browned bits from the bottom of the pot.

More flour being added to the pot

Once the vegetables are slightly softened, add 2 more tablespoons of all-purpose flour. Continue to sauté for about 2 minutes more. The flour will again begin to coat the bottom of the pot.

Chicken, potatoes, herbs, broth added to the pot

Return the browned chicken to the pot along with the potatoes, 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, about ¼ tsp freshly cracked pepper, 2 cups chicken broth, and 2 cups vegetable broth.

Chicken stew before simmering

Stir everything to combine and dissolve any flour off the bottom of the pot.

Simmered chicken stew in the pot

Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the broth has thickened.

Close up side view of chicken stew in the pot

Give the stew a taste and add salt, if needed (I did not add any, but this will largely depend on the salt content of the broth you used). Add some freshly chopped parsley, if desired.

Overhead view of a bowl of chicken stew

Don’t forget to make some crusty homemade bread to dip in that amazing stew!

Overhead view of finished chicken stew in the pot
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Comments

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  1. On a scale of 1-10, how good of an idea would it be to substitute the minced onion for pearl onions added with the potatoes? I wouldn’t want to change the base flavor if missing that step is a bad idea, but…kinda want to chop into a spoonful of onion-y, potato-y, chicken-y goodness, perhaps.

  2. Not only did I already have all the ingredients, but it was so filling and very easy to make. Chicken noodle but with potatoes! SO happy we have extra to take to lunch :)

    1. Hi, Phyllis! That’s a great question. You can definitely make this in a crockpot — however, I will say, this recipe was not tested for use with a crockpot and doing so could affect the flavor development and final product slightly. BUT, if I was making this recipe with a crockpot, I would start by searing off the chicken, so you develop the flavor and color you want in the stew, before adding it and the rest of the ingredients to your slow cooker. Best of luck! – Marion :)

  3. Made this today with chicken breast and added some rutabaga I had, it was nothing short of delicious, full of flavour and definitely a keeper, I will make it again and again !!

  4. This was delicious. I used chicken breast so was mindful about the temps, but the directions were spot on, the flavors are very harmonious, and it’s a great comfort food dish you can feel good about serving to your family. This one’s totally a keeper!

  5. Just had it and it came out very well. Thoroughly enjoyed it. Reminds me a bit of Cambells soup but 100x better. Thanks for sharing

    It’s near thanksgiving and all the spices are gone so I used Bragg’a 24 herb seasoning in the same total amount of dry herbs and it came out good.

    I salted the chicken before the flour
    Added baby bok choy 🥬 because it wanted a green that was a bit more hearty then celery

    I was going to make southern style drop dumplings but got lazy so we put rice into our bowls with the stew and it was really good.
    L

  6. Made this last night. Doubled the recipe and used a 2 lb. 14 oz pack of Costco pulled rotisserie chicken instead of chicken thighs. Chicken was the only change. WOW, it was good and made a lot stew. Spices were spot on! Excellent recipe, thanks, I will be making again

  7. What size is your dutch oven? I just don’t want to start in mine and have to transfer to a different pot, and I’m not sure mine is as big as yours because it is oblong.