Creamy Chicken Stew
This creamy chicken stew is thick, comforting, and full of tender chicken, potatoes, carrots, and peas in a rich, creamy broth. An easy one-pot dinner that’s perfect for busy weeknights and cozy family meals.
Ingredients
For The Chicken
- 2 large boneless skinless chicken breasts about 1 1/2 -2 pounds, diced into 1-inch, bite-sized pieces
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 4 tablespoons salted butter
For The Vegetables
- 1 cup carrots about 2 large carrots, cut into rounds
- ¾ cup celery about 2 celery ribs, diced
- ½ cup yellow onions about ½ of a small onion, diced
- 2 teaspoons garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- ¼ cup all-purpose flour
- 2 large yellow potatoes diced into 1-inch chunks
For The Broth
- 2 cups chicken broth I prefer low sodium
- 1 cup heavy cream
- 1 medium bay leaf
- 1 cup frozen peas
Instructions
Cooking The Chicken
- Season the chicken with 2 teaspoons salt and ½ teaspoon pepper and set to the side.2 large boneless skinless chicken breasts, 2 teaspoons salt, 1/2 teaspoon black pepper
- 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 it just begins to brown but not cooked all the way through. Remove the chicken from the pot and set to the side.1 tablespoon olive oil
Cooking The Vegetables
- 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.4 tablespoons salted butter, 1 cup carrots, ¾ cup celery, ½ cup yellow onions, 1 teaspoon salt, 1/2 teaspoon black pepper
- 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.2 teaspoons garlic, ¼ cup all-purpose flour
Cooking The Broth And Finishing The Stew
- 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 large yellow potatoes, 2 cups chicken broth, 1 cup heavy cream, 1 medium bay leaf
- 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.
- Uncover the pot and add the frozen peas. Allow the peas to warm for about 3 minutes or until they are warmed through.1 cup frozen peas
- Remove the bay leaf and discard. Add extra salt and pepper to taste if desired, then serve and enjoy!
Nutrition
Calories: 429kcal | Carbohydrates: 35g | Protein: 16g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 1335mg | Potassium: 959mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4639IU | Vitamin C: 38mg | Calcium: 74mg | Iron: 2mg
Found on: onmykidsplate.com/creamy-chicken-stew/