Description
This Old Fashioned Chicken Stew is the epitome of comfort food—rich, hearty, and packed with flavors from tender chicken, vegetables, and a savory broth. It’s the kind of stew that warms you up from the inside out, making it perfect for chilly evenings or family dinners. With simple ingredients like carrots, potatoes, onions, and a touch of herbs, this stew delivers the ultimate in homey, satisfying flavors. It’s easy to make, and the leftovers taste even better the next day!
Ingredients
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1 lb (450g) bone-in, skinless chicken thighs or breasts
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4 cups chicken broth (low-sodium recommended)
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4 medium potatoes, peeled and cubed
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2 large carrots, peeled and sliced
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1 onion, chopped
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2 celery stalks, chopped
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3 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 bay leaf
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Salt and pepper to taste
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2 tablespoons butter or olive oil
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2 tablespoons all-purpose flour (optional, for thickening)
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Fresh parsley, chopped (for garnish)
Instructions
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Brown the Chicken:
In a large pot or Dutch oven, heat 1 tablespoon of butter or olive oil over medium heat. Add the chicken and brown it on both sides, about 3-4 minutes per side. Remove the chicken and set it aside. -
Sauté the Vegetables:
In the same pot, add the remaining tablespoon of butter or olive oil. Add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables start to soften. -
Add the Broth and Seasonings:
Add the chicken broth, thyme, rosemary, bay leaf, salt, and pepper to the pot. Stir to combine, scraping any browned bits off the bottom of the pot. -
Simmer the Stew:
Return the chicken to the pot, skin side up. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender. -
Shred the Chicken:
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine. -
Thicken the Stew (Optional):
If you’d like a thicker stew, mix 2 tablespoons of flour with a little cold water to make a slurry. Stir the slurry into the stew and cook for an additional 5 minutes to thicken.
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Serve:
Taste the stew and adjust the seasoning with additional salt and pepper, if needed. Garnish with freshly chopped parsley before serving.
Notes
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Chicken Type: Bone-in, skinless chicken thighs work great in this stew as they add more flavor and tenderness. However, boneless, skinless chicken breasts are also a great option for a leaner version.
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Vegetable Variations: Feel free to add other vegetables such as peas, parsnips, or green beans to make the stew even heartier.
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Make Ahead: This stew can be made a day ahead of time and stored in the refrigerator. The flavors will continue to develop and taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Soup, Stew, Comfort Food
- Method: Stovetop
- Cuisine: American, Comfort Food
Keywords: Old Fashioned Chicken Stew, Comfort Food, Chicken Soup, Hearty Stew, Chicken and Vegetables, Easy Chicken Stew