Old Fashioned Chicken Stew

Old Fashioned Chicken Stew is full-bodied, hearty, and full of deep, delicious chicken flavor. This is the perfect meal for the whole family on a cold day!

Soup season is here and we’re here for it! Stews are just a dear cousin to our favorite soups. We all love them, but as the weather gets colder, we need a stew. It provides all the nutritious warmth of a regular soup, but is enough to be a meal in its own right. However, that didn’t stop us from serving it with our favorite baguette. No one can stop us and our love of bread! Get used to this cold season with us and have soup with every meal!

Chicken Options for Old Fashioned Chicken Stew:

We like the convenience of using boneless skinless chicken breasts, but you can always use thighs, or even precooked shredded grilled chicken.

Herbs:

If you want to use fresh herbs, you can always substitute them. You’ll want to increase the amount to about 1 tablespoon.

Cornstarch Substitutes:

If you prefer a creamier stew, you can add 1 cup heavy cream instead of the cornstarch slurry.

Make Ahead and Reheating Instructions:

You can always make the stew 24 hours in advance. Just store it in the refrigerator and reheat in a skillet over medium-low heat until warmed through.

Spoonfuls of old-fashioned chicken stew rest on top of full bowls.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

If you liked this recipe, you might be interested in these other delicious soup recipes:

Old Fashioned Chicken Stew is full-bodied, hearty, and full of deep, delicious chicken flavor. This is the perfect meal for the whole family on a cold day!

Preparation time 15 minute

cooking time 50 minute

total time 1 Hour 5 minute

raw material

1 1/2 pound chicken breast or thigh
1 teaspoon Salt
1/4 teaspoon Black pepper
3 tablespoon butter Divided into
1 tablespoon olive oil
1 medium sized onion diced
3-4 clove minced garlic about 2 teaspoons
4 radish cut into bite sized pieces
4 celery sticks slice
4 cup chicken soup
1 1/2 pound red potatoes cut into bite sized pieces
4 bay leaf
1 teaspoon wise man
1 teaspoon thyme
1/2 teaspoon rosemary
2 teaspoon coriander for decoration
1/4 cup cold water
2 tablespoon corn starch

instruct

Season the chicken with salt and black pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan over medium-high heat. Add chicken breasts and cook 5-7 minutes per side, until browned and cooked through. Transfer cooked chicken to a cutting board and shred.
Add the remaining 2 tablespoons butter to the same skillet and heat over medium-high heat. Add onion, garlic, carrots and celery. Cook for 8-10 minutes, until fragrant and with additional browning.
Pour in the chicken broth and add the chopped chicken and potatoes. Season with sage, thyme, rosemary and bay leaf.
Bring to a boil over high heat. Then reduce heat to low and cover. Cover and simmer for 15 minutes, stirring occasionally, until potatoes and carrots are tender.
In a small bowl, whisk together the cold water and cornstarch until dissolved. Pour the cornstarch mixture into the stew.Stir over low heat until the simmer thickens, about 10 minutes
Season with more salt and pepper. Remove bay leaf, garnish with parsley and serve warm.

notes

If desired, substitute 1 cup heavy cream for cornstarch slurry.