The Best Stove Top Chicken Stew

Chicken stew is one of my favorite comfort meals, perfect for warming up those chilly evenings and making you feel all cozy. This hearty dish combines tender pieces of chicken with a medley of fresh vegetables, aromatic herbs, simmered to perfection in a rich, savory broth. Not only is it easy to prepare, but it’s also a versatile recipe. This recipe can be adjusted to suit your taste preferences or whatever ingredients you have on hand.

Why You Want to Make this Tonight

I’m always in the mood for soup. It doesn’t matter if it’s 90°F or 32°F, it’s always a go-to dinner. Luckily, it’s not 90° too often in the Pacific Northwest, so it’s socially acceptable to have this recipe practically year-round. Now that we’re creeping into winter this stew feels like a warm hug and will make anyone you make it for ask for seconds.

How to Make the BEST Chicken Stew

This recipe uses whole, fresh ingredients. Even though it tastes indulgent, you’re still getting a bunch of good nutrients.

• Start by dicing up your veggies. This stew includes celery, carrots, onion, and garlic – the best vegetables for soup, in my opinion. A helpful tip is to use a nice, sharp knife. The ones I’m using in this recipe are linked below.

• Cut the chicken into 1-inch cubes and season with salt and pepper. Once they’re all seasoned, toss them in a bowl with flour making sure they are evenly coated.

• Heat the butter and olive oil in a large pot and toss in the chicken. While the chicken is cooking, cut the mini Yukon gold potatoes into quarters.

• Once the chicken is browned, remove to a plate. Don’t worry about the brown bits on the bottom of the pot.

• Add your diced celery, carrots, onion, and garlic to the pot and cover for a minute or so. The moisture from the veggies should lift the brown bits. Stir it every now and again and continue to cook uncovered until the onions are translucent.
• Sprinkle the rest of the flour over the veggies, stir it all in, and give it another 2 minutes to cook.
• Now you can add in your seasonings, fresh herbs, potatoes, browned chicken, and chicken stock. Stir and bring to a boil.

• Once the stew is boiling, turn the heat to low and cover with a cracked lid. Let it simmer for 25-30 minutes and voila! You’re ready to eat your deliciously easy chicken stew!

What to Serve it With

Any time I’m making soup, I’m serving it with some bread. It’s not only delicious, it’s an easy side dish to throw together. I typically like to get a French baguette, slice it into 1-inch pieces, and throw it on a foil-lined baking sheet. I then top it with butter or cheese and bake it at 375° for about 10 minutes.

Tools for this Recipe

• Since this chicken stew is a one-pot recipe, you’ll need a good, large pot. I recommend an 8-12 quart stainless steel pot. I like using this large soup pot.
• You can use a knife to chop the veggies the old-school way, but if you’re in a pinch and want to get it done quickly, use a veggie chopper.

The Best Stove Top Chicken Stew

Recipe by GraceCourse: DinnerCuisine: Soup

Servings

6

servings

Prep time

25

minutes

Cooking time

40

minutes

Total time

1

hour 

5

minutes

This easy stove top chicken stew recipe is the perfect dinner for cold fall nights and hits the spot every time.

Ingredients

• 3 celery ribs

• 3 large carrots

• 3 garlic cloves

• 1 large onion

• 1.5 lbs. boneless, skinless chicken breasts

• 4 tbsp flour

• 3 tbsp butter

• 1 tbsp olive oil

• 1 lb. baby gold potatoes

• 1 tsp thyme

• 1/2 tsp sage

• 1/2 tsp parsely

• 1 sprig of rosemary

• 1 bay leaf

• 4 cups chicken broth

• salt and pepper to taste

Directions

• Dice the celery, carrots, onion, and garlic.
• Cut the chicken breast into 1-inch cubes and sprinkle with salt and pepper. Toss seasoned chicken in a bowl with 2 tbsp. of flour until evenly coated.
• Place a large pot over medium heat and add butter and olive oil. Once hot, add the chicken and cook until browned. As the chicken is cooking, cut the mini gold potatoes in quarters. Remove the chicken and set on a plate. Add the chopped celery, carrots, onion, and garlic to the pot and cover for 1 to 2 minutes. Remove the lid and stir, scraping any brown bits from the bottom of the pot. Continue to cook until the onions are translucent, about 5 minutes.
• Once the onions are translucent, add the remaining flour and continue cooking for another 1 to 2 minutes. Add the chicken, potatoes, chicken broth, seasonings, rosemary sprig, and bay leaf to the pot and bring to a boil. Turn the heat down to low with the lid cracked and let the stew simmer for 25-30 minutes.
• Remove the bay leaf and rosemary. Add salt and pepper to taste and serve hot.
  
  

Notes

• You can use any type of potato; I like using Yukon gold because they’re softer. If you choose to use a russet, you may have to simmer the soup longer so they aren’t too hard.
• Peas are a good addition to this soup. If you add them, wait until the soup has 10 minutes left of simmering and toss them in.