Creamy Chicken Stew

If you’re craving a warm, cozy dinner that feels homemade without taking all night, this creamy chicken stew is it. Soft potatoes, tender chicken, and a creamy broth come together in one pot for an easy family favorite.

 

Why We Love Creamy Chicken Stew

• Comfort In A Bowl – This creamy chicken stew is thick, cozy, and the kind of dinner that feels extra good on cold evenings.
  Simple And Fast – You can have this on the table in about 40 minutes (30 minutes cooking time!) using easy ingredients you probably already have in the fridge.
• Kids Will Often Say Yes – If your family enjoys our creamy chicken and wild rice soup, crock pot white chicken chili, or a classic chicken noodle soup, this stew fits right in with those familiar soup recipes.

Ingredients For Creamy Chicken Stew

• chicken breasts – boneless, skinless, diced into 1-inch pieces, boneless chicken thighs or already cooked rotisserie chicken also work here
• salt
• black pepper
• olive oil
• salted butter – salted is ok, can also use unsalted
• carrots – about 2 large, cut into rounds or pieces small enough to sit on a spoon
• celery – about 2 ribs, diced
• yellow onion – diced, can use white onion or sweet onion also
• garlic – minced, fresh or from the jar
• all-purpose flour
• yellow potatoes – large, diced into 1-inch chunks. You can use red potatoes or other waxy potato, so they hold their shape. Brown russet potatoes will be too starchy and fall apart in this recipe.
• chicken broth – I prefer low sodium, but you can also use regular chicken broth or vegetable broth
• heavy cream – half and half can also be used, but the soup will be less creamy
• bay leaf – dried, adds flavor to the soup
• peas – frozen works well, canned peas will be mushy

How To Make Creamy Chicken Stew

Cooking The Chicken

1. Season the chicken with 2 teaspoons salt and ½ teaspoon pepper and set to the side.
2. Place a large heavy-bottom pot over medium-high heat. Add the olive oil and heat until it warms and becomes shiny. Put the seasoned chicken breast into the pot and brown for 2-3 minutes until golden brown but not cooked all the way through. Remove the chicken from the pot and set to the side.

Cooking The Vegetables

1. Reduce the heat to medium. Add the butter, carrots, celery, and onions. Season with the remaining salt and pepper. Stir frequently until the onions are translucent and the carrots and celery have softened, about 5 minutes.

2. Add the garlic to the pot and stir until fragrant, about 30 seconds. Then sprinkle the flour over the vegetables. Cook and stir frequently for 2 minutes, the butter and flour start to make a paste. This will also keep the soup from tasting like flour.

Cooking The Broth And Finishing The Stew

1. Return the chicken back to the pot. Add the potatoes, chicken broth, heavy cream, and the bay leaf. Stir until well combined and increase the heat to medium high until the soup begins to boil across the top.

2. Reduce the heat to medium-low to keep the soup simmering. Cover the pot with a lid and allow the soup to simmer for about 20 minutes. Check that the potatoes are tender when you poke it with a fork.
3. Uncover the pot and add the frozen peas. Allow the peas to warm for about 3 minutes or until they are warmed through.

4. Remove the bay leaf and discard. Add extra salt and pepper to taste if desired, then serve and enjoy!

Creamy Chicken Stew FAQ

How Long Will This Chicken Stew Last?

Expect this chicken stew will last for about 3 days if stored in a covered airtight container in the refrigerator.

I don’t find that this soup freezes very well, as the cream tends to split when you reheat it after freezing.