One Pot Chicken Stew

One Pot Chicken Stew is the ultimate comfort food, loaded with tender chicken thighs, and savory vegetables all in a creamy broth served on a chilly night to warm your soul!

Course Entrees

Cuisine American

Keyword chicken stew, soup

Prep Time 15

Cook Time 40

Servings

Calories 518kcal

Author Wendie Williams

Ingredients

2 tablespoons olive oil
8 chicken thighs cut into bite size pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 cup onion, diced
1 cup carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
1/4 cup all purpose flour
4 cups low sodium chicken stock
1 1/2 cups Russet potatoes, peeled and diced
1 cup green beans
1 cup frozen corn
1 cup frozen peas
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1/2 cup heavy cream

Instructions

Heat a dutch oven or large pot on medium-high heat add 1 tablespoon of olive oil and the diced chicken, salt and pepper and brown. Its okay if its not cooked all the way through then remove to a plate.
Add in another tablespoon of olive oil and add the onions, carrots, celery, and garlic cook for about 3 minutes just to soften. Sprinkle in the all purpose flour and stir, cook for another minute.
Pour in the chicken stock and potatoes, cover, and bring to a simmer, cook for 15 minutes stirring occasionally.
Add in green beans, corn, peas, herbs, and chicken. Stir, cover and bring back to a simmer.
Remove the lid and stir in the heavy cream add more salt and pepper to taste and serve!

Video

Notes

If your chicken stew becomes too thick add in 1/4 cup of chicken stock at a time until you reach your desired consistency.

Use a rotisserie chicken for a shortcut.

Freeze: Place cooled chicken stew into freezer-safe air-tight containers and freeze for up to 3 months.

Slow cooker directions are above in the Faq's

Nutrition