Hearty and flavorful Chicken Stew made with tender chicken pieces, delicious bacon, and savory vegetables. They are slowly simmered in a chicken broth until the stew gets thickened and creamy. Family-friendly comfort food that’s perfect for colder days!
Your whole family is going to love this rich and savory chicken cooked in a thick and creamy sauce. It’s the perfect home-cooked meal that you can throw together quickly on busy weeknights.
Serve it in bowls with some hearty crusty bread, a slice of cornbread, or homemade breadsticks for the ultimate cold-day cozy meal.
Key Ingredients
- Chicken: I used chicken breast that I diced into bite size pieces. But feel free to use chicken thighs if that’s what you prefer. Just make sure to trim off excess fat.
- Bacon: This ingredient is optional (not really!). You need 10 slices of bacon sliced into pieces.
- Veggies: I’m using a combination of mirepoix aromatics (onion, celery, and carrot), along with some sliced mushrooms, baby potatoes, and garlic. And I used a little more carrots than a classic mirepoix would call for.
- Chicken Broth: Homemade or store-bought chicken broth or stock is fine. I like to use low-sodium broth to be able to control the salt in the stew.
- Flour: A little bit of flour will help thicken the stew, and make it creamy. Use GF flour for a gluten-free meal.
How To Make Chicken Stew
- Prepare chicken – Add the chicken pieces to a bowl, then season with salt and pepper. Set aside.
- Cook bacon – Cook bacon in a large pot over medium-low heat for 7-8 minutes or until it’s cooked. Then transfer to a plate lined with paper towels.
- Add veggies – Using the bacon grease, cook mushrooms, onion, celery, garlic, and thyme for 2-3 minutes.
- Deglaze the pot – Add half cup of chicken broth and soy sauce, and deglaze the bottom of the pot by scraping off with a wooden spoon.
- Simmer – Bring to a boil, then reduce to a simmer and cook uncovered for 10 minutes stirring occasionally. Most of the liquid will be evaporated.
- Add butter – Add butter, melt it and sprinkle with flour and cook for 1 minute.
- Add broth – Then slowly whisk in the remaining broth and you’ll start seeing a creamy stew consistency of the liquid.
- Add remaining ingredients – Add bacon, chicken, red potatoes, and carrots. And cook uncovered for 25 minutes or until the potatoes are fork tender and the chicken is cooked through. Taste the stew, and adjust the salt and pepper to your preference.
- Serve – Remove from heat, and serve with a garnish of fresh parsley and crusty bread on the side.
Tips For Making Chicken Stew
- Be careful not to overcook the chicken. For this reason, I cut the chicken into bigger chunks (about 2 inches), so they cook at the same rate as everything else in the pot. To know when the chicken is done, you can use a kitchen thermometer and check a couple of pieces. The internal temperature of the chicken must be 165°F/74°C.
- This chicken stew is creamy from the flour roux. If you want it extra creamy you can add a splash of heavy cream at the end. Avoid adding canned chicken soup.
- Add more veggies if you like. You can add corn, green beans, butternut squash, bell peppers, frozen veg mix, or even add canned beans such as cannellini beans that will be creamy and delicious.
- This is a thick and creamy stew. But if you prefer it thinner and brothy just reduce the amount of flour used.
How to Store
Store any leftovers in an airtight container in the fridge. Enjoy within 3-4 days. You can reheat chicken stew in the microwave, or in a small saucepan over low heat. Add a splash of water to thin it out if needed.
This hearty and creamy Chicken Stew is packed with big flavors and so simple to make! You can make this cozy meal even on a busy weeknight and everyone is going to love it. Be sure to Pin the recipe!
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Chicken Stew
servings
Hearty and flavorful Chicken Stew made with tender chicken pieces, delicious bacon, and savory vegetables that are slowly simmered in a chicken broth until it's thickened and creamy. Family-friendly comfort food that's perfect for colder days!
Ingredients
- 2 pounds chicken breasts or thighs boneless, skinless, cut into bite sized pieces
- ½ teaspoon black pepper
- 1 teaspoon salt
- 10 slices bacon chopped
- 1 medium yellow onion diced
- 2 cups mushrooms sliced
- 2 celery ribs thinly sliced
- 2 tablespoons minced garlic
- 1 tablespoon thyme
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 3 tablespoons butter cut into pieces
- ⅓ cup all-purpose flour
- 1 pound baby red potatoes cut in half
- 4 small carrots peeled and cut into 1⁄2-inch pieces
- Fresh parsley for garnish
Instructions
- Add the chicken pieces to a bowl, then season with salt and pepper. Set aside.
- Cook bacon in a large pot over medium-low heat for 7-8 minutes or until it’s cooked, then transfer to a plate lined with paper towels.
- Using the bacon grease, cook mushrooms, onion, celery, garlic, and thyme for 2-3 minutes.
- Add half cup of chicken broth and soy sauce, and deglaze the bottom of the pot by scraping off with a wooden spoon.
- Bring to a boil, then reduce to a simmer and cook uncovered for 10 minutes stirring occasionally. Most of the liquid will be evaporated.
- Add butter, melt it and sprinkle with flour and cook for 1 minute. Then slowly whisk in the remaining broth.
- Add bacon, chicken, red potatoes, and carrots. And cook uncovered for 25 minutes or until the potatoes are fork tender and the chicken is cooked through. Taste the stew, and adjust the salt and pepper to your preference.
- Remove from heat, and serve with a garnish of fresh parsley and crusty bread on the side.
Notes
- Be careful not to overcook the chicken. For this reason, I cut the chicken into bigger chunks (about 2 inches), so they cook at the same rate as everything else in the pot. To know when the chicken is done, you can use a kitchen thermometer and check a couple of pieces. The internal temperature of the chicken must be 165°F/74°C.
- This chicken stew is creamy from the flour roux, if you want it extra creamy you can add a splash of heavy cream at the end. Avoid adding canned chicken soup.
- Add more veggies if you like, you can do corn, green beans, butternut squash, bell peppers, frozen veg mix, or even add canned beans such as cannellini beans that will be creamy and delicious.
- This is a thick and creamy stew. But if you prefer it thinner and brothy just reduce the amount of flour used.
- Storing: Store any leftovers in an airtight container in the fridge. Enjoy within 3-4 days. You can reheat chicken stew in the microwave, or in a small saucepan over low heat. Add a splash of water to thin it out if needed.
Nutrition
Calories: 374kcal | Carbohydrates: 19g | Protein: 32g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 1230mg | Potassium: 959mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4405IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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