Okay guys, this chicken stew recipe is definitely at the top of my list of all-time favorite recipes! Chicken Stew is thicker and heartier than chicken soup, but lighter than a beef stew. The flavor is absolutely on point, it’s totally cozy, and it’s just one of those things that I could happily eat for three meals per day and still want more the next day. With nearly 200 5-star reviews, you have to try this chicken stew!
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No but why is this seriously one of the best stews I’ve ever made? I’ve made it many times now and each time it is SO delicious, hearty and cozy. It is definitely one of my go-to’s. Simple and so good.
Courtney O
Thank you!
What is Chicken Stew?
Chicken stew is like chicken soup‘s older cousin that is a little rough around the edges. It’s a little more rustic with a rich, thick, gravy-like broth. It’s packed full of vegetables and is a true meal in a bowl. It’s just the perfect comfort food for fall and winter. Oh, and you’ll definitely want some crusty bread for sopping up all that delicious gravy!
Ingredients
Here’s what you’ll need to make this incredible chicken stew recipe:
- Chicken Thighs: Dark meat chicken thighs stay tender and moist in the stew and add just enough fat to make the gravy extra rich. We use boneless, skinless thighs to make it easy, although you could use bone-in and remove the bones later, if desired.
- Flour: The chicken thighs are lightly coated in flour before browning to get even more of that delicious brown color and flavor, and it helps thicken the broth into a gravy.
- Vegetables: A classic mirepoix mix of onion, carrot, and celery, plus a little garlic gives this stew a rich and hearty flavor, plus tons of color and texture. Small gold potatoes are added to make the stew even more hearty. If they aren’t available, simply cut Yukon gold potatoes into 1-inch cubes.
- Butter: A little bit of butter combines with the flour in the pot to create a roux that helps thicken the broth into a gravy. It also helps make the flavor of the stew extra rich.
- Herbs: A robust mix of parsley, thyme, rosemary, and sage give this stew a warm and cozy flavor. Not to mention, they make your house smell great while it cooks!
- Broth: We use a combination of vegetable and chicken broth in the stew for maximum flavor and a deep golden-brown color.
Storage Instructions
This chicken stew gets even tastier the next day! Divide the stew into single-serving portions, then refrigerate for up to 5 days. You can also freeze this stew in a large container or single-serving portions for up to 3 months. Make sure to label and date! Refrigerated or frozen chicken stew can be reheated using the microwave, or in a saucepot on the stove over medium-low heat, stirring often.
Recipe Tips
- Use chicken thighs instead of chicken breast. Chicken thighs stay juicy and tender, even with a long cook time, and have TONS of flavor.
- Make sure to brown the chicken well. All of the brown bits stuck to the bottom of the pot after browning the chicken (called “fond”) flavors the gravy and gives it a nice deep color.
- Use good quality broths. Skip boxed broth and opt for something full-flavored. I like Better Than Bouillon, which really packs a flavor punch. Homemade broth is great, too!
Serving Suggestions
This chicken stew is a total one pot meal, but I like to serve it up with a little bread to sop up all that soupy goodness once I’ve emptied the bowl. Classic dinner rolls are so good, or try my no knead focaccia bread!
Chicken Stew
Servings 6 1.5 cups eachIngredients
- 1 yellow onion ($0.28)
- 3 ribs celery ($0.64)
- 4 cloves garlic ($0.32)
- 1/2 lb. carrots ($0.32)
- 1.75 lbs. boneless, skinless chicken thighs ($6.52)
- 4 Tbsp all-purpose flour, divided ($0.02)
- 2 Tbsp butter ($0.18)
- 1 Tbsp olive oil ($0.16)
- 1.5 lbs. baby potatoes ($2.89)
- 1 tsp dried parsley ($0.10)
- 1/2 tsp dried thyme ($0.05)
- 1/2 tsp dried rosemary ($0.05)
- 1/2 tsp dried sage ($0.05)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 cups chicken broth ($0.26)
- 2 cups vegetable broth ($0.26)
- 1 Tbsp chopped fresh parsley (optional) ($0.10)
Instructions
- Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
- Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
- Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
- Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
- Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
- Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
- Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
- Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
- Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.
See how we calculate recipe costs here.
Equipment
- Dutch Oven
- Chef’s Knife
- Garlic Press
Nutrition
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How to Make Chicken Stew – Step by Step Photos
Dice one yellow onion, slice ½ lb. carrots (3-4 carrots) and 3 ribs celery, and mince 4 cloves garlic.
Chop about 1.5 lbs. potatoes into 1-inch pieces. I used baby potatoes, so they only needed to be cut in half.
Chop about 1.75 lbs. boneless, skinless chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp all-purpose flour over the chicken pieces and toss until they’re coated.
Add 2 Tbsp butter and 1 Tbsp olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. Add the chicken thigh pieces and let them cook until browned on all sides (the chicken does not need to be cooked through, just browned on the outside). Avoid stirring too often, as that will prevent browning. You want the flour to brown a bit on the bottom of the pot. Remove the browned chicken to a clean plate or bowl.
Add the onion, carrot, celery, and garlic to the pot after removing the chicken. Continue to sauté over medium for about 5 minutes, allowing the moisture released by the vegetables to dissolve some of the browned bits from the bottom of the pot.
Once the vegetables are slightly softened, add 2 more tablespoons of all-purpose flour. Continue to sauté for about 2 minutes more. The flour will again begin to coat the bottom of the pot.
Return the browned chicken to the pot along with the potatoes, 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, about ¼ tsp freshly cracked pepper, 2 cups chicken broth, and 2 cups vegetable broth.
Stir everything to combine and dissolve any flour off the bottom of the pot.
Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the broth has thickened.
Give the stew a taste and add salt, if needed (I did not add any, but this will largely depend on the salt content of the broth you used). Add some freshly chopped parsley, if desired.
Don’t forget to make some crusty homemade bread to dip in that amazing stew!
This has become a staple in my house, I make it at least a couple times per month in the winter. Whole family loves it.
One key modification I do is that once I get to the “let it simmer till done” stage I stick the whole Dutch oven (covered) into my oven at 250 or 300 and let it cook for 1.5 to 2 hours. I find that super easy and love how tender it makes the chicken.
Not a fan. Recipe should have indicated salt in the list of ingredients.
I used chicken broth, not reduced sodium broth.
Recipes are usually good. I consider this one a miss for me.
I really love this recipe. Made many stews and soups and this is a winner. Made it as written, only added some boullion because my broth is notoriously mildly seasoned. I imagine it gets better the next day but my first batch did not last!
Do you think you could sub corn starch for flour and still get the same result? Trying to cook for someone gluten free.
Bridge, this would work just fine! You’ll need less of it, so add a little and then add more if needed.
Great for a large family. I doubled the recipe. Everyone loved it and requested it again. I did add dumplings making it a very hearty meal. The leftovers were amazing.
This is probably the best dinner I’ve made myself in a long time. I followed the recipe and I actually doubled it. Which I think is a good amount for one person plus leftovers. I also made Dumplings for the stew. Perfect flu meal or winter meal.
We love this! I’ve made it two time already and I know it will be a regular during cold weather. My husband doesn’t like the texture of celery so I just sub more carrots.
Need some help with this one. Could someone rework the measurements for this recipe again? They are very inaccurate when you actually weigh out the ingredients by mass. My comment earlier was deleted. This recipe ended up working out and tasting amazing if you halve the vegetables and chicken and double the broth. Cheers!
Hi Alex! So sorry you had a hard time with this! This is one of our most popular recipes and countless people (including myself) have made it repeatedly without those issues. It sounds to me like there was an unfortunate miscalculation somewhere along the way! All of these amounts are pretty standard for a pot of soup. The only weight amounts given are 1.5 lbs. baby potatoes, 1.75 lbs. boneless, skinless chicken thighs, and .5 lb of carrots, which, again, aren’t exorbitant amounts of food. Could you have possibly used a smaller pot than you thought or had your scale on a different setting? I wish I could help more, but this a pretty atypical result from this recipe!
This recipe is SERIOUSLY wrong. I don’t believe anyone has actually made this according to the written recipe. As written, this would require something like a 12QT stockpot due to the sheer amount of food (yes – I measured everything with a kitchen scale). After prepping all of the veggies and the chicken, I had to HALVE everything to fit in my 5qt pot. Then comes the problem with the liquid. Even after halving the ingredients, the 2 cups veggie + 2 cups chicken broth were NOWHERE near enough liquid, so I doubled that to a total of 8 cups, ie 2 QUARTS, of broth. So the recipe should call for 2+2 quarts if you don’t halve the chicken and veg.
I’m sitting eating it right now and I love it so much. Wonderful soup/stew, wonderful for fall and winter. Make it now!
I made this tonight for my young granddaughters- usually critical of a new dish.
This was delicious! I made it as directed and they ate it with no criticism!
I look forward to making this again and doubling the recipe for them!
Your prices are WAY off. You must have typed this recipe in the 70’s. The recipe looks tasty though. I think I’ll use chicken “legs” to save more money.
I think the prices are done by how much you actually use/measurements. Most packs of chicken thighs in my area are around $3.99 per lb. She has a 1 1/2 lbs of chicken thighs at ~$6.50. This really isn’t too far off. So considering how much you are actually use for each product, this appears reasonable.
Had some leftover chicken and this was perfect for it. I did increase the broth and added some string beans and squeezed some tomato paste; other than that I followed the recipe. Really good. Thanks for posting🤙🏼
No but why is this seriously one of the best stews I’ve ever made? I’ve made it many times now and each time it is SO delicious, hearty and cozy. It is definitely one of my go-to’s. Simple and so good.
Thank you!
My husband not a chicken fan, but really liked this dish. A good hearty meal.
Easily my favorite Chicken Stew recipe of time! Highly recommend (As Beth normally does) to use Better than Bouillon bases on any recipe that requires broth. A little culinary secret, bases are what many restaurants use to create deep chicken/pork/beef flavors in soups and gravies.
Just made this, it’s so good! Thanks for the great instructions and the recipe!
I made this the other night with a friend. It was very delicious–rich and warm and filling. Perfect for cooler weather. It was eaten up very quickly.
Thanks for another great recipe.
This was so good! I’ll have this recipe on regular rotation through the winter months.
I’m not a huge soup person but this stew is delicious! My husband has Celiac and I easily made it gluten free by swapping the flour for Arrowroot powder. I think my stew was a little thicker as a result but we loved it. I like to put a sliver of butter in my bowl, then ladle the stew on top. It is so delicious!
Excellent “Irish” Chicken Stew recipe. I think the cooking advice was key; coat chicken with flour, brown in butter and Olive oil, add veggies and then more flour, and use Better then Bouillon chicken and vegetable combo. Recently had Irish Chicken Stew in the Dublin airport lounge during a layover and looked for a recipe to recreate. This recipe is even better. Thank you!
This turned out great! I didn’t have any chicken or veggie broth, so I used water with 4 teaspoons of Better Than Bouillon, and I swapped the garlic cloves for 4 teaspoons of minced garlic. Very tasty!
Absolutely delicious 😋
Added dumplings but the flavor of the stew was delicious.
Thank you
Nancy
I have made this recipe several times now & it is absolutely de-licious!!! I look forward to the colder temperatures now so I can make this! Chicken thighs all the way for this recipe! :0)
Make this while my husband was fighting a cold and his exact words were “this is the best soup you’ve ever made”. So good and so easy!! Definitely going to be a go to soup recipe for our house!
I made this for dinner last night and we enjoyed it. I did not have any potatoes so I opted to use 1 cup of instant rice. It turned out just fine. I will definitely make this one again.
Haven’t tried this yet…it sounds delish!
Wondering if it could be made in a crockpot?
Thanks.
Phyllis
Unless you have a crockpot with a browning feature so you can still brown the meat and saute the veggies, I think this one is best done on the stove!
It was a delicious recipe and easy to make. Great flavor. I texted the recipe to many friends tonight!
Looks so good! Will a 3.5 qt braiser be big enough for this soup? Thanks!
That should work fine!
I’ve tried a lot of chicken stew recipes and this one is by far the best. Lovely flavour. I added dumplings. I also added a few drops of gravy browning to add a nice ritch colour. I also doubled up on the ingredients for a larger batch.
This looks like a great meal we would fight over who gets to take the leftovers to work the next day!
I can’t remember if I’ve already left a review on this recipe, but this is a GREAT recipe. I have made it several times and it is always a hit. I really appreciate the clear instructions. Once you get everything prepped, it comes together pretty quickly. Seriously so good.
I make this for my 3 kids and they love it. Served with crusty bread and a green salad its perfect and warm and fills everyone up.
I’ve been eating chicken soup for a couple of weeks because I’ve been under the weather, and I decided to switch it up this time with chicken stew. Wow–so simple yet SO delicious. I’m honestly blown away by how good this is!
The only adjustments I made were to add a bay leaf (because yum) and, when the soup was boiling, threw in a Parmesan rind I had in the freezer (because why not?).
10/10 will make again!
One of my favourite recipes so far – the flour is the magic ingredient in this!! The stew is a little thick and feels super homey. HIGHLY RECOMMEND!
Parmesan rind is a great idea!
Hi, I’m not familiar with cooking with boneless skinless chicken thighs. Are they good right out of the package or is there trimming involved like when I use breasts. Thank you!
It really depends on the chicken you buy! Mostly you can cook it straight from the package, but every now and then you might find a fatty piece you want to trim off. For the most part it should be good to go, you’ll just need to cut it into 1-inch pieces for this recipe.
I make this but add turnip and some cabbage, absolutely delicious
Easy, hearty, and so delicious!
This was amazing!! I made it last night exactly like the recipe said to added onion powder and garlic powder and a little more of the seasonings it called for bc I made more than the recipie said and it was so good my husband loved it also
I have made this recipe multiple times since it was first published, and every single time it is delightful. Soul-warming, savory, delicious. Chopping the vegetables and chicken does take some time, but it is always worth it. Even in the middle of a heatwave, it’s worth it.
Note: I never buy anything specifically for this, just use whatever chicken and potatoes I have to hand. This time it was a chicken breast and a rotisserie chicken. I don’t keep vegetable broth or bouillon, so I used water and chicken bouillon for all liquid. I used regular russet potatoes, and it always turns out well.
So Good! This one is a keeper and bookmarked.
I used russet potatoes peeled and cubed and 32oz box of chicken stock.
Can this be make in a crockpot? If so, for how long?
You really do need to do at least the first part in a skillet or pot to get the browning, which gives the stew a lot of flavor. From there, you may be able to do the rest in a crockpot. I would try it on low for eight hours or high for four hours.
No trimming the chicken fat away before cutting and coating?? If I used the leaner breast meat, would I need to add a bit more oil, or maybe some healthy veggie-based “butter” to the stew liquid?
Thanks! The rest sounds wonderful!
I would probably add a bit more oil in that case! Just be careful not to overcook the breast because it can tend to get a bit dry compared to thighs.
Very tasty! I will be making this stew again & again! I made it for a family gathering & everyone had positive comments!
OMG! Made this last night. It is definitely a keeper!
I used leftover rotisserie chicken. It didn’t brown very well, but turned out just fine.
You’ll want to cut the taters in half so that they cook at the same time as the carrots.
Delish!!!!
Amazing! On a low sodium diet so just used low sodium broth, and this was DE-licious. I didn’t have dried sage so I just replaced all the herbs with Italian herbs. The chicken, potatoes and carrots were so soft, and full of flavor. I’m thinking this would be a very satisfy meal for people who have had dental work or seniors looking for soft food. All things considered, in 2024 it was affordable for me, because the chicken thighs were on sale. The cost was about the same as my Mom’s fillet of fish, fries and apple pie at McDonald’s, and I got a lot more servings! Can’t wait to have leftovers tomorrow. Thank you! It’s a keeper. The comments were also so helpful and look forward to trying a few suggestions next time…
I’ve made this recipe so many times and love it! Easy and quick. I don’t use flour to thicken but instead cook extra potatoes then take half out and mash them to thicken the stew. I also add frozen peas right at the end!
Looking forward to new receipts.
I’m making this tomorrow and didn’t read that it said dried herbs instead of fresh. I bought fresh so I’m wondering if that would be ok? And if so, how much would you recommend?
I would do a tbsp of fresh parsley, and then 1 1/2 teaspoons thyme, rosemary, and sage.
Fresh herbs you will usually need more than dried. Start with double what it calls for then adjust if you want more! Can’t go wrong with what you like!
Followed recipe but, added heavy cream and Franks hot sauce and is very good!
Y’all better update your prices.This is 2024 . Can’t be done for the price you have listed.
I love this stew. Going to
Make it tonight for the second time.
I was wondering if I could freeze it.
It should freeze well!
Made it multiple times to have together with friends before our Dungeons & Dragons session. A good hunk of bread with some thick salty butter and a tasty bowl of steaming chicken stew is the perfect combination to get into an adventurer mindset. Great recipe, clear instructions and good pictures. I usually only use chicken broth for an extra strong chicken flavor.
My only criticism is that “prep time: 15 min” completely ignores the time it takes to dice and mince the onion, celery, carrot, garlic and potatoes. Overall prep time for me is almost 1.5 hours (including clean up). Still worth it though! Would recommend this recipe :)
Thanks for a great recipe. Made it last night with 1/2 white potatoes and 1/2 sweet potatoes. Also threw in a few parsnips and a cup of peas (for color). Yummy. Eating healthy and minding my calories, too.
I also added parsnips and frozen peas (right at the end) plus Worcestershire which adds zing!!
This recipe looks delicious. Do you think a gluten free flour blend would work just as well?
I would say so! We don’t use it in our kitchen though so keep that in mind. But from what I’ve heard it should be fine.
I’m sure you’ve already tried, but for others reading. The gluten-free flour works well, but it takes longer to absorb moisture/fat so add it to the sautéing veggies earlier than indicated and cover with the lid to steam it a bit. Cover the chicken thighs in a bowl with foil to encourage full moisture absorption after cooking them too. I also added 1/2 lb extra potatoes to add more starch to thicken it more.
You actually don’t need flour. Follow the recipe without flour but add extra potatoes and when done, take those out n mash them, throw them back in. It thickens the stew beautifully!!!
I am gf you can use AP flour on the chicken or make a solution if you have no corn allergy use corn starch as a thickening agent mixed with a little broth. If corn is a problem (it is 4 me) I use tapioca starch mixed with either water or broth and it thickens right up or just use immersion blender for a little bit of a more natural thickener. Any method you choose will work.
A really good recipe, thanks! I also like to throw in a handful of bay leaves when I make it.
This was absolutely delicious!! Only tweaks I made were to add a bay leaf and deglaze the pan with white wine!! Will definitely make again!! Thank you!
Hi, just wondering if this can be made in the Instant Pot?
I certainly think that you could! Although we haven’t tested it that way so I can’t give you an exact cooking time. Definitely don’t skip browning in the instant pot if you do try it!
This is everything I want in a chicken stew! Thick and satisfying and perfectly seasoned.
This recipe is stellar. I’m glad I doubled it, because we’re going to be happily eating it all week. So hearty.
I added a ham hock while it was cooking, and it was next level with that added but of smokiness.
This is one of my fav recipes! Husband loves too. Any idea how many ww points? The nutrition info doesn’t give me enough for the WW calculator.
Unfortunately, we’re not familiar with the WW grading system.
I’ve made this twice, according to the directions. Everyone in my family loves it AND the leftovers! Thank you for the great recipes over the years!
Made this for the third time last night. I agree it takes more than 15 minutes to prep, especially if you stupidly copied the recipe wrong and used 3.75 lbs of chicken! I thought that seemed like a lot, and then I needed to add more liquid. No surprise there, I guess! Anyway, we had it for two nights (just my husband and me now) and I’m freezing the rest for later dinners, which I will greatly look forward to!! Made 8 servings due to the extra meat. Oh well!
Loved making this. I added andouille sausage with the chicken. I also cut my celery larger. I joined you in not adding salt. Very good
Great recipe
I’ve made this stew three times now for dinner and I love it! It’s a family favorite too! It’s so good!
I’ve made this recipe 3 times now and it’s absolutely delish!
The only note I have is that the prep time is not 15 minutes, it takes me closer to 45 minutes to get everything chopped and ready. Worth the effort though.
This was really good and I am a picky eater. Will definitely make it again.
OMG, Beth, your recipes seriously NEVER disappoint!
I’m still in the process of eating this and had to come leave my thoughts straight away–it’s honestly divine, and perfect for a chilly December evening wrapping holiday gifts.
I only had dried thyme, so in lieu of everything else I threw in a huge bay leaf, lots of cracked black pepper, and it’s still so, so good. I even squeezed a bit of lemon on to serve and *chef’s kiss*
Thank you so much for yet another winner! 🙏🏼🙏🏼
Warmly,
Marie
Made this tonight and it was SO GOOD. Made some small variations but mostly followed this recipe. This will be added to our routine for sure!
I continue to make this one, usually double the batch. So good.
Could I make this in a crockpot?
It would need quite a few adjustments and wouldn’t turn out the same, unfortunately. You really need to do at least the first part in a skillet or pot to get the browning, which gives the stew a lot of flavor.
This sounds delicious. My crockpot is one that also has a browning feature. I am assuming I could just do everything in the one pot. Is that true?
Thank you.
I’d say so!
My four sick kiddos and sick husband devoured this, I’ll be making it all winter! Thank you for such a lovely recipe
Absolutely delicious!
So I’m on a parsnip kick. Do you think I could successfully replace some of the potatoes with parsnips?
Yes, I think that would be awesome!
OMG i made this tonight and it was amazing. i didn’t follow to the letter, but it was still amazing. excellent recipe. thank you will be in my rotation of meals.
I’ve made this twice now and we absolutely love it. Great recipe with great flavors. This one is a keeper for us.
It took a bit longer to prep than noted in the recipe, but it was worth the effort.
Good recipe and easy to make! ;)
Minus one star because I didn’t like the spices…..rosemary & sage.
When I make again, I’ll use Italian seasoning and canned beans.
I didn’t remove thighs skin and stew was very oily.
All in all I will make again with modifications!
Would subbing chicken breasts work for this recipe?
I probably wouldn’t use chicken breast in this recipe because it tends to dry out easier. Chicken thighs always stay moist and tender.
Great recipe but no way in hell would this ever take an hour total ever.
Made this soup today. It was delicious. Didn’t have all the spices, only used sage. . And made cornbread. I will be making this chicken stew often for winter.
I’ve made this a half dozen times now and it’s always a winner. Very hearty, comforting and easy.
I do a small bit of salt at every step to help build flavor, and I’ve never found it bland.
I’ve made this several times and it is always a winner. Homey and warm and really easy to do but lighter than a traditional beef stew which I appreciate (and chicken thighs are so much cheaper than beef).
I slow cook it in my instant pot instead of on the stove and don’t both cutting up and pre-cooking the chicken (I just shred it at the end) to make it easier. Hands on cooking time is only about 15 mins. Amazing.
I bought a 10lb. bag of chicken leg quarters this morning and happened to find your recipe,fixed it and it came out wonderful.I’m all about budget home cooking so I’m really liking your site!
Make this every week. It is a perfect recipe!
Supper yummy. I loved it! Made this for my grandma because she is sick and she loved it too. Very flavorful! Will definitely make this again!
Followed the directions and it came out so delicious. I added noodles for extra texture. My husband loved it so much that he ate 2 bowls. Will make again!
Made this last week and it was delicious. Made it to exactly as the recipe says. Making it tonight and will leave out the potatoes, thicken it a little more and serve it over noodles.
Very hearty and flavorful I’ve made this several times. I add peas at the end and serve with diced scallions.
Very nice easy dinner. Will definitely make it again. Chicken was so tender. I added peas because PEAS!
Thanks for the inspiration for dinner tonight.
What a hearty and flavorful stew. I followed the recipe as instructed, and was pleased with how it turned out. Would not change a thing. Will make this again and again.
I definitely enjoyed how comforting this dish was. Personally, I needed quite a bit of salt added to my dish after cooking. I used generic broths—might be why? I’d hit it with a squeeze of lemon juice as well. Other than that, nourishing and lovely!
It was okay! Defiantly not my go-to choice, I found it very bland. Just my opinion :)
I just made this and it’s great! I’m not a chicken thigh person normally, but it was really good in this stew. The only real change I made was to add a little more of all the herbs, except salt (I can’t have too much). It’s very filling and so flavorful.
So good!
Chicken prices have risen quite a bit on the west coast of Canada. Those chicken thighs would be more like $12 now.
Delicious!!
Best Chicken Stew we have ever made.
Thank you for sharing this with us. My husband and I had a blast making it together.
If you use already cooked chicken or rotisserie chicken, how much would you put in?
That’s up to you, it just depends on how much chicken you’d like in there. Probably around a pound or so. But I actually don’t suggest using pre-cooked chicken for this one because you’re going to be missing all of the flavor that happens when you brown the chicken in the beginning.
Omggg this recipe was amazing! So flavorful and hits the stew spot. I couldn’t wait to get home from work to eat leftovers. I’m excited to make this again!
Wow, this looks amazing, but given what food prices are doing now, I bet the ultimate cost will be two to three times what you suggest. However, this is still a great looking dish at a comparitively reasonable price, so it is going into my file!
The cost of each item was pretty spot-on for me and I didn’t buy anything on sale.
Made this today and it was delicious. The spices gave this stew an outstanding. My family said it was “excellent”. Thanks so much for this wonderful recipe.
Absolutely delicious!!
Thank you so muchx Beth Moncel! Great recipe! Clear and easy to follow instructions. It tastes so good, my family and I enjoyed it!
This is a good basic recipe. I found that 1/4 cup flour was not enough to thicken 4 cups of liquid. And the 2 T. sprinkled on the chicken was not enough to form any kind of crust on the bottom of the pan. Also, I enriched the flavor with 2 T. of tomato paste and a splash of wine. But this is a good starter for your own creativity.
If the flour on the chicken wasn’t forming browned bits on the bottom of the pan, it’s likely that the pot wasn’t quite hot enough so the moisture coming out of the chicken was preventing the flour from browning instead of the water evaporating quickly and allowing browning. :)
My sister is always talking about her Chicken Stew, but when she tasted this one, which I now call Paulette’s Chicken Stew, she just looked at me and asked why my cooking always tastes so much better. 😉
I’ll be having some surgery so I’ll probably make some ahead of time and freeze it w/o potatoes so all my husband will have to do is make some mashed potatoes or serve over a baked potato.
How long with this last in the fridge and can it be frozen?
Can this be done in the slow cooker?
Potentially, but you’re not going to as good flavor or color without browning the meat first and then deglazing the pot to lift all that flavor into the gravy.
I love this recipe so much! I make it probably 1-2 every 2 weeks! I always add green peas because they’re a family fav here. I also add a few drops of Worcestershire sauce!!
This recipe is delicious and on regular rotation in my house. Very simple and quick to put together. The only thing I did differently was to majorly season the flour before dredging the chicken in it.
This makes excellent filling for pot pie if you use less liquid😁
Absolutely in LOVE with this one. I’ve made this dish 100% according to the recipe while recovering from COVID and it made me feel so much better and recover much faster. Healthy, warm, heaarthy broth that’s full of flavors and homey feeling. Thank you for sharing it with us!
I made this delicious chicken stew just as the directions said except I mixed chicken stock with beef stock because I don’t like vegetable stock. I added an extra 1 cup of stock as it needed a bit more. Let it cook for almost an hour. It’s the most amazing dish I’ve had in forever. I also subbed minced dried garlic because I forgot the garlic when sweating the veggies. Will make again and again.
Thank you so much. I am a novice cook, single male. Your recipes are east to follow and they usually turn out great if I dont get distracted. God bless and thanks!
Amazing recipe and so easy to make. I like to double it for a week’s worth of lunches for my partner and I, but I add a can of white beans instead of doubling the chicken to diversify the flavour even more!
Thanks for the recipe. It’s so delicious and I will be making more of it. **Question…. If I make a large batch, can I freeze the leftovers once cooled?
This stew is great thawed if you don’t mind the slight textural change that happens when freezing cooked potatoes. If you are worried, I’d suggest freezing one portion and reheating it to see how you like it before committing to a larger portion. It also keeps in the fridge for about a week. ~ Marion :)
This stew smells and tastes like an herby roast chicken! It is so perfect for a cold day. It’s in my regular rotation, and the whole family loves it.
Made this lovely flavours and filling will definitely will make this again.
Great recipe!! We cook it often. I generally add a couple more cups of broth because it thickens up quite a bit. The flavors are delicious!
Awesome, easy recipe. And I didn’t even have celery or rosemary. Everyone loved it!
Thanks for this recipe! So wholesome and easy to make. My husband and I loved it!
One of my favorite meals to make that is easy, low calorie, and delicious!! It is a staple in our house.
Just retired .So I decided to help with the cooking so my wife can have dinner when she comes home from work .this stew was my favorite so far I did add 8oz of fresh cut mushrooms 1/2a red pepper and some green beans to help us get our veggies all in one meal
I made this today and it was AMAZING. Perfect and easy to meal prep. I can already tell it’s going to be even better tomorrow. Thank you so so much for this recipe. I’ve sent it to all my friends. 😅
Alli B
I need to make this gluten-free so I can’t use wheat flour. Do you know if there is another flour I can use in an equal amount to achieve the desired effect?
Hi, Jason! The flour is there simply to help thicken the broth — so it wouldn’t be a huge deal if it was omitted. Potatoes are also a great, natural thickener as well because they are high in starch. You could remove some cooked potatoes, blend/mash them, and then return to the stew to thicken it (or just smash some around in the pot once they’re cooked.) We haven’t tested this recipe using gluten-free flour or a cornstarch slurry to thicken, so I can’t promise equally successful results. Both will likely affect the final look and texture of the stew slightly. That doesn’t mean you shouldn’t try it and let us know how it goes! ~Marion :)
Jason,
I made this using “gluten-free measure for measure flour”(1:1 substitute for wheat flour). I also had to substitute the butter with dairy free butter. Of course since I haven’t made it with regular flour, I can’t compare with the original recipe, but I thought it turned out great!
This tastes heavenly, so comforting and healthy. I use homemade vegetable bouillon cubes which enhances the flavour even more. I’ve made this three times in a row and it’s keeper!
Can you freeze this? I like to make soup recipes ahead of time and freeze them for my husband to take to work when he works away from home.
Hi, Erin! This will stay in the fridge for about 4 days and will definitely freeze well! The only thing is if your husband has a sensitivity to texture changes. Sometimes freezing potatoes can give them a more “mealy” texture that some don’t find as appealing. If that’s the case, I might also suggest freezing a single portion and reheating it to see how you like it before making a full commitment! — Marion :)
This recipe is amazing! So good, the combo of the roasted garlic bouillon and chicken bouillon is heavenly — I think if you used regular vegetable broth with chicken broth, it probably wouldn’t have the same punch. I intend to use the combo in other recipes! The only change I made was leaving out parsley because I’m not a parsley fan, this is a total winner!
Hi, Megan! I totally hear you about the parsley. (I love flat-leaf Italian parsley, but the curly stuff can take a HIKE.) One of my absolute favorite substitutes in recipes that also call for celery, like this one — I might even like it better! — is to pick the greenest leaves off the celery, chop them up, and use that as my herb-y garnish instead of parsley. It’s also a great way to take an ingredient as far as possible and reduce waste! — Marion :)
Our whole house is sick on this snowy day and this is a great recipe. Very comforting and filling! I added more carrots and some bell pepper to clean out the fridge. So good.
On a scale of 1-10, how good of an idea would it be to substitute the minced onion for pearl onions added with the potatoes? I wouldn’t want to change the base flavor if missing that step is a bad idea, but…kinda want to chop into a spoonful of onion-y, potato-y, chicken-y goodness, perhaps.
I think that sounds delish! It’s hard to estimate how much it will change the flavor without trying it myself, though.
Best ever tummy warmer great for those off the red meat❤️
Not only did I already have all the ingredients, but it was so filling and very easy to make. Chicken noodle but with potatoes! SO happy we have extra to take to lunch :)
any reason this couldn’t be made in a crockpot?
Hi, Phyllis! That’s a great question. You can definitely make this in a crockpot — however, I will say, this recipe was not tested for use with a crockpot and doing so could affect the flavor development and final product slightly. BUT, if I was making this recipe with a crockpot, I would start by searing off the chicken, so you develop the flavor and color you want in the stew, before adding it and the rest of the ingredients to your slow cooker. Best of luck! – Marion :)
Made this today with chicken breast and added some rutabaga I had, it was nothing short of delicious, full of flavour and definitely a keeper, I will make it again and again !!
This was delicious. I used chicken breast so was mindful about the temps, but the directions were spot on, the flavors are very harmonious, and it’s a great comfort food dish you can feel good about serving to your family. This one’s totally a keeper!
Just had it and it came out very well. Thoroughly enjoyed it. Reminds me a bit of Cambells soup but 100x better. Thanks for sharing
It’s near thanksgiving and all the spices are gone so I used Bragg’a 24 herb seasoning in the same total amount of dry herbs and it came out good.
I salted the chicken before the flour
Added baby bok choy 🥬 because it wanted a green that was a bit more hearty then celery
I was going to make southern style drop dumplings but got lazy so we put rice into our bowls with the stew and it was really good.
L
Made this last night. Doubled the recipe and used a 2 lb. 14 oz pack of Costco pulled rotisserie chicken instead of chicken thighs. Chicken was the only change. WOW, it was good and made a lot stew. Spices were spot on! Excellent recipe, thanks, I will be making again
What size is your dutch oven? I just don’t want to start in mine and have to transfer to a different pot, and I’m not sure mine is as big as yours because it is oblong.
We have a 6 quart. XOXO -Monti
I made this for the first time last night and it was wonderful! Super easy and filling with a bunch of leftovers for the week.
How much Better Than Bouillon did you use and what kind?
Use one teaspoon of Better Than Bouillon per cup of water. We use Veggie and Chicken. XOXO -Monti
So yummy! My toddler LOVED it. Thank you!
I have made this 3 times and it never disappoints. My husband ate 3 bowls it was so good!!!
Delicious! It takes me a bit of time to chop all the vegetables and chicken but its worth it. I love this recipe.
Can you add sweet potatoes instead of white potatoes?
Do it up! XOXO -Monti
Is the amount listed for rubbed sage or ground sage?
Rubbed. XOXO -Monti
This may be my most favorite recipe I’ve ever made! So delicious, even our little one loved it!
Made this on the weekend and it made a lot of food – we’ve been having nice, comforting leftovers for lunch all week. I’d never made chicken stew before and this recipe was very easy. I’m not a big fan of chicken thigh but I went with it and I think this recipe really requires the dark meat.
Hi
How can this be adapted to the instant pot ane how long would you pressure cook it?
Thank you
We haven’t tested it in an Instant Pot and pressure cooking changes the ratio of liquids. Unfortunately, we can’t answer that. XOXO -Monti
Do you think it would be ok to sub 2 cups of chicken broth for the veggie broth? So doing all chicken broth? I don’t have any veggie broth on hand.
Absolutely! XOXO -Monti
Hi!! I am going to buy the stuff to make this tomorrow. How do you recommend using the slow cooker for this? My stove is broke and I only have a double burner electric thing that isn’t good for cooking things for a long time.
Hi Barbara, follow steps 1 through 6 in a pan set on your double burner. Then place all the browned ingredients in the slow cooker EXCEPT the chicken broth. Deglaze the pot on the burner with the chicken broth, scraping up the brown bits with a wooden spoon. Add the liquid to the slow cooker. Cover and cook on high for three hours or on low for four. XOXO -Monti
This dish is so wonderful. Comfort food to the max. It’s definitely a favorite in our home. Thank you so much for sharing this recipe.
I made this with what I had on hand – chicken breast instead of thighs and homemade stock. It was fantastic. A perfect simple, comforting meal. I thought chicken breast might get tough if I followed the directions for thighs, so I added the par-cooked chicken chunks back in just a few minutes before the stew was done. Today I’m eating a portion I froze earlier, and it held up beautifully to freezing too. I’ll make this recipe again and again.
In a word…DELICIOUS!! I would highly recommend seasoning the flour though. I used garlic powder, onion powder, chipotle powder, cumin, salt, and pepper. I also put the herbs in with the onion, celery, carrot, and garlic. In my opinion, the flavor develops more completely than if you add them with the stock.
I made this for dinner the other night. I used about a half pound of quartered boiling onions instead of one big one. I also ended up using an extra cup of stock to cover my veggies. When the veggies were sauteing, I added the juice from half of a large lemon and the juice from the other half after I added the chicken back. It gave it a nice springy zest. It was soo delicious!!
Yesterday morning, I made this and refrigerated it for several hours before reheating for supper, which allowed the ingredients to blend a bit longer.
It was absolutely delicious and the servings are generous.
I made this twice. In the three weeks or so since I found your website. First time I followed the recipe. Fantastic. Best dinner ever.
The Second time I made this, I found out that I had no potatoes. I made it with a sweet potato instead, and added rice. SO DELICIOUS!
Thank you for the fantastic recipes here.
This was delicious, and got lots of compliments. I didn’t have as much chicken as the recipe called for, so I increased the amount of veg to compensate a bit for volume, and it worked out nicely. I also didn’t have all of the individual herbs in my spice collection so ended up using the equivalent amount of herbes de provence instead which had tasty results.
Do you have an instapot version of this? That or a slow cooker version? I tend to wait until the last minute to pull out my meat and its usually frozen, so I like to throw it in either an instapot or slow cooker if it doesn’t thaw in time.
No, unfortunately, I haven’t tried this in either of those yet.
Did you ever figure out a way for the slow cooker?
Really, really good and straightforward to make! I didn’t have any dried sage, rosemary, or parsley but did have fresh versions of the last 2 so used those in a higher amount. I can definitely see sage really rounding this out so will make sure to have some on hand next time.
I added some salt (I’ve noticed most BB recipes tend to be on the low salt side) and my favorite mixed blend, Crazy Jane’s Mixed Up Salt! The broth hadn’t reduced as much as I would have liked, so I added cornstarch slurry (water + cornstarch) to thicken it up.
Added some oven roasted green beans for extra veggies – my go-to method for adding vegetables that I’m not sure will cook evenly with what’s already in there!
Just made this for the first time. It is delicious. I would certainly make again. I might use low sodium broth next time, but its not overly salty. I also added broccoli – it kinda disintegrated as expected – but it was a nice way to use some old veg from the fridge.
YUM! I love this site, I will keep trying your recipes. Thank-you :)
Fantastic flavour! I only had russets that needed to be tossed so I subbed some egg noodles. I turned up the heat for the last 8 minutes to cook them. The chicken turned out very tender too, and carrots weren’t overcooked. It was perfect! I look forward to it with potatoes. Thanks!!
This is amazing! Thanks for the recipe. So delicious. I’m not a fan of rosemary or sage so I just used more parsley and thyme. Delicious!
Yum! This is the type of stew I always make with beef chunks but I love the idea of chicken and how it won’t be overly heavy like beef can be. Great idea!
So yummy! This is a great recipe and easily adjustable to meet whatever you have on hand. I added a handful of spinach and mushrooms and I didn’t cut up the meat. This was easy to make, too.
So delicious. I’ve made this stew 3 times already. Definitely a family favourite
Can this freeze pretty well?
I’m not sure if this one will separate upon thawing, since it does use a flour roux for thickening.
Excellent recipe, thanks you! Five stars. I made it tonight as written.
I like the consistency of the stew, but the flavor was not my favorite. Also, we don’t like dark meat. Do you have different suggestions for spices or meat for a stew with the same veggies and consistency.? We’re just not a fan of the spices in this recipe.
Hmm, I’m not sure about different spice mixes off-hand. I’d need to do some experimenting and testing.
Yes, I’d love to see more stews with this consistency on your website. Thanks so much for replying.
could you use almond or coconut flour for browning the chicken?
No, those flours don’t have the same properties and won’t produce the same result. In addition to the browning, the starch in the flour is what thickens the broth into a gravy (making it a stew), so that won’t happen with almond or coconut flour.
It’s so good I can’t believe I’m making it again.
This turned out really good! The flavor was great. I added some mushrooms which were delicious. The only thing I would change is perhaps less butter or oil. It got really rich and probably didn’t need all the fats.
I made this Friday evening….I cheated!! I was pressed for time so I put it all in the slow cooker. Once everything was cooked I put in some starch & water mixture to thicken it. It was good however the rosemary overpowered the taste. I guess because I didnt use crushed rosemary. I added some salt and it was good. Made some cornbread!! What a cozy night!
This stew is SO good. Made it today to get us through the snowstorm. I added a bit of Chef Prudhomme’s poultry magic and a big squeeze of lemon (at the end) and it is fabulous. I also couldn’t get chicken thighs, but it is still great with chicken breast.
What amount would you recommend if you sub the spices for poultry seasoning instead?
I made this last night and I can’t stop thinking about it!! So freakin delicious. Like some others here, I subbed the herbs and used Bell’s seasoning. I also added some green beans. This is one of my new favorites. I prefer it to beef stew, even.
I can’t wait to make this. I’m wondering has anyone tried it with crab meat?
Added crab meat 1 cup an family loved it.
I really enjoyed this, it’s was a quick and hands off make (for the most part).
The only modification I made was to use poultry seasoning instead of the individual spices. I used about 1.5 tsp.
Husband isn’t a fan of soups and stews for dinner but he had two bowls, so I guess it was satisfying enough!
This recipe gives you a huge payoff for the short ingredient list and easy prep! I had to use frozen sliced carrots because my fresh ones got used up. I added them with the potatoes and it was fine. I also used a heaping teaspoon of poultry seasoning instead of the herbs suggested because I don’t keep dried rosemary on hand. I might add a sprig of fresh next time, though. But seriously. Make this.
Absolutely comforting, simple, easy and delicious. These are the recipes that make BB special! I added some peas and a squeeze of lemon at the end. Thanks for another amazing recipe to add to the rotation!
Love this recipe!! We make it at least twice a month since we found it. It hits the spot perfectly and fills a niche, especially when my wife only eats chicken and fish. It’s as satisfying as beef stew (and in my opinion, more delicious!) and makes an excellent work lunch the next day. Thanks Beth and the team for another winner!
This was great, Beth! We love stews very “saucy” so I used a bit more chicken broth and added about 1/2-3/4 cup good white wine to deglaze pan after sautéing the vegetables. Also increased the amount of potatoes and in place of the individual herbs I used an herbes de province blend. Delicious!
This stew was wonderful! I like hearty foods, but I married a vegetarian. I swapped the chicken for two cans of kidney beans and opted for only vegetable broth, making a warm and filling vegetarian stew both of use could enjoy. Budget-friendly too, which is the best.
Another home run Beth!!! So comforting and flexible. The baby potatoes are perfect. Perfect comfort food for winter. My friend and I are always sharing your recipes back and forth. Thank you!
This stew, legit, hit the spot. I made a separate 2-serving batch, for my grandmother, substituting gluten free flour. I really appreciate finding a good recipe that can be easily modified, taking her allergy into consideration, without drastically changing the flavor profile.
Ugh. I have a household member that only eats turkey or fish, and I’m turkeyed out. I bought some turkey wings & drumsticks. the other day & am at a loss at what to do with them. I would like your opinion on substituting either one for the chicken thighs. I know that it would be a lil more work, cutting meat off the bone & such. I would not make any other modifications to the recipe.
When all 5 kids eat it and some ask for seconds it is a winner! Thank you!
This was delicious! I’m looking forward to tomorrow’s leftovers. I did a red bell pepper because we had one in the house. My daughter liked the rosemary. So did I. I love chicken thighs.
This chicken stew was totally yummy. It is perfect to make on a cold day. Definitely will be making it again,my husband can’t get enough of it.
How would you recommend changing this to use precooked chicken? I have a rotisserie that would be perfect in this
I’m not sure I would suggest that because you’d be missing a lot of the flavor that comes with browning the chicken in the beginning. You could potentially just start with sautéing the vegetables and then adding all the flour at the step when I added the second half, that way you still get the thickening action. Then add the pre-cooked chicken at the end of the simmering process.
My family and I loved this! Everyone commented on how flavorful this stew is. This recipe will go in to one of our fall and winter favorites.
This was such a comforting, flavorful meal to make during the middle of a snow storm! My store was out of chicken things so I made due with chicken breasts (they worked just fine, but I could see how thighs would be more flavorful). I was also out of dried parsley so I used 1/4 tsp of dried basil. I also used better than bouillon chicken & veggie base and they have great flavor to the stew. I highly recommend this recipe, it made a good amount and is perfect for cold days!
Really tasty, and loved how tender the chicken came out! Some things I added (if others want some variation): 1/2 tbsp grated ginger to the onions, etc. brightens it up even more and 1/4 tsp red chili flakes, 1/4 tsp smoked salt, and 1/2 tsp smoked paprika add more smokey, deep flavor. Still delicious as is :)
Beth, this looks delicious! How would you recommend converting this to a slow cooker recipe?
I’d need to test it because you’d have to change quite a few things. Most importantly, you wouldn’t get any of that nice browning action, which really adds a lot of flavor to the stew. It would also affect how you use the flour as a thickener. The flour wouldn’t get toasted, so it might taste more “floury” and you’d probably have to add it at the end in a slurry so it doesn’t clump… I have seen a couple of people say that they made this in their slow cooker or Instant pot and they enjoyed it, but I’d definitely want to test out a few methods before offering a suggestion.
I made this tonight with buttered sourdough toast to dip and it was delicious!!
Not my favorite, I found the soup to be very bland
Holyyyyy smokes this recipe is awesome, it’s totally delicious as is but part of the beauty is that it’s really conductive to substitutions and additions to fit your own tastes, this technique is flawless. It was a bit too much chicken for me so next time I’m decreasing the chicken to 1lb and upping the veggies with the addition of parsnip, peas & leeks. Great way to clean out your veggie drawer.
Delicious! And it’s definitely a forgiving, flexible recipe. I was missing sage, never bothered to get the butter out of the fridge, used more potatoes than called for, and just threw in carrots and celery without double checking the amounts. Turned out great, and I plan to make again! Only thing I might do differently next time would be to play around with shredding the chicken.
Also – I was short on time, so I actually made the chicken in one pan, the veggies in the stew pot, and boiled the potatoes in a 3rd. Once I combined everything, I brought it to a boil and let it sit about ~8-10 minutes instead of 30.
this was my first time making stew and this recipe was very easy to follow and fairly inexpensive! my stew came out much thicker than hers so i think next time i’m either going to a) add more broth b) cut my ingredients smaller or c) keep it covered for longer. but even with it being thicker the flavor was still really good and filling!
This is now a favorite. The flavors are spot on!
Just made this today- so good! The broth is perfect. The only sub was a teaspoon of poultry seasoning for the sage and rosemary.
perfect. My wife would have preferred a little less chicken. I think 1.25 lbs would be good.
This is really delicious and hearty! And I’m normally 100% anti chicken thighs, but they work really well here. I’ve made this twice in the last month and probably will make it again a few more times this winter… it’s filling, healthy, and comforting.
This was delicious. So full of chicken flavor – I really enjoyed it. I ran out of bouillon, so I finished it with just water, and it was fine. It was a tad salty for my husband, so if you’re sensitive to that, adjust accordingly.
This was so good that I’ve been craving it since i first made it. I added a splash of fish sauce because my boyfriend likes to add it to everything. The flavor is this stew is good and pairs well with saltines (my favorite).
Another winning recipe from Beth! We love this stew and it’s already on regular rotation in our household. It’s a heartier alternative to regular chicken soup and delicious with some nice crusty bread!
The Chicken Stew is delicious! Very easy to make, and my kitchen smelled amazing! My sister and I made this delicious stew together, and we baked some yeast rolls to go with it. Thank you so much for sharing, Miss Beth! 😋
Excellent recipe. I did not have celery so substituted mushrooms and added celery salt for that celery flavor. Very nice hardy stew
So good
This is really good! I have made it a couple times now for lunch meal prep. thanks for sharing!
This recipe looks great. Do you have an updated recipe if I want to cook this dish using an instapot?
Unfortunately, I haven’t tried this one in an IP yet! But I think I remember someone mentioning how they did it in a previous comment, if you want to take a look.
My husband said that in the 10 years of our marriage this was the best of any stew I have ever made! I’m trying to take that well, but it’s a fantastic compliment to your recipe. Thank you!
Amazing! Thank you!
At least you’re assuming he’s liked previous stews you’ve made. :)
😅 Hey! Don’t rain on my parade! 😂
I’m allergic to celery (and celery root/celeriac) – any recommendations on what I could use to substitute it?
I would just leave it out rather than try to replace it. :)
You could try- green beans, corn, peas, sliced mushrooms, even bok choy or escarole stems.
Sorry I only thought of this after I posted above, but a can of diced regular or fire roasted tomatoes would be tasty too, and the juice from the can will add even more flavor to your broth.
This recipe is beyond delicious! Honestly Beth, you can do no wrong in our house. Every time I make one of your recipes, my husband always says, “this must be from Budget Bytes!” because he knows they are ALL winners. So many of your recipes have become family favorites and you prove time and time again that feeding a family wholesome and delicious meals on a budget is absolutely doable! Thank you!!!
Forgot to rate…5 stars of course ☺️!
We literally have the same convo in our house! So many recipes have become our favorites! So much flavor, easy to make, and wonderful leftovers. THANK YOU Beth!
*Amazing* recipe!!! I was under the weather and my husband made this for us. Lifted my mood tremendously and was so delicious the next day as well.
The only change I made was using all chicken broth, since that’s what I had. It was the organic from Aldi. Oh, and I also added another tablespoon of flour at the end to get it thicker. The three of us each salted it a little once it was in the bowls. We all loved it! I’m hoping it freezes ok since it made a lot.
I just goofed right now using all chicken broth instead of the 50/50 mix. Glad to hear it was good!!! Phew!!!
Delicious, easy and comforting. Leftovers are divine. Perfect!!
Super easy, quick, and delicious. Love that it calls for chicken thighs instead of messing around with a whole chicken or dry boring breasts. Thanks for a great recipe!
Beth can do NO WRONG. I’m not a good cook and don’t ever measure out ingredients (and then wonder what went wrong). But I tossed a bunch of stuff in a pot and threw in a ton of extra veggies about to go bad and this stew was still incredible.
This is so good! I made it last night and I’m eating leftovers for lunch right now. Made it exactly as written with no changes. Some good crusty bread to dip in it and yum!
this is absolutely divine! i’ve been a looooong time follower (more than i like to admit), i’ve tried a lot of recipes on this wonderful blog and i must admit, this stew is stewning! one of my fav!
My family loved this stew! The only thing I didn’t add was the parsley because I didn’t have it…This recipe is now on our weekly rotation, thank you for sharing.
Can this be made using an instant pot?
This would probably translate to the IP well, although I’ve never tried it so I can’t offer specific instructions.
My boyfriend says this is the best stew I’ve ever made. Thank you! The only thing I really changed was adding some homemade dumplings. It really hit the spot, but if you do this make sure to add extra broth as the dumplings absorbed a ton of the broth.
This is really delicious! I added in some spinach and frozen peas at the end for a little extra veg and it was just wonderful. Don’t sleep on this it’s sooooo yummy!!!
I’m a live to eat person. My husband is an eat to live person. It’s like living with a space alien–I don’t understand his relationship with food. He eats when he’s hungry and stops when he’s not, and he doesn’t pay any attention to food if he’s not hungry. He grits his teeth and suffers through it when I watch cooking shows on TV and whether we are eating in or dining out his answer to “how is it?” is virtually always “It’s OK.” That’s it. Two words.
Tonight, after a bowl of this, he said, “That show you made me watch about the wine and the food and the chef and the fancy recipes? If you told me I could have a thousand dollar dinner from that chef, or this stew, I would pick this stew EVERY. SINGLE. TIME. This is really good!”
This one goes into regular rotation. It may be the ultimate comfort food, and any dish that gets my husband to say more than two positive words about it is amazing.
And I forgot to give it five starts, so…here they are!
OMG, you’re going to make me cry! Thank you!
Okay, this stew. This. Stew. My dad brought me some widdle baby potatoes and my brain busted a lightbulb and exclaimed, “okay person, it’s gonna be cold out and so, guess what, you’re makin Beth’s chicken stew on Saturday.” And so the gist is I tripled it because I have lots of upturned mouths to shove food into and I followed the recipe step for step and I must write WAY OUT LOUD, “This is some hearty, happy, very tasty fooood.” It’s copied and added to my binder. Thank you!
Hahaha, I’m glad to see that you are as enthusiastic about it as I am! :D
Made this tonight and it turned out great, plus the house smells divine! Thanks, as always, for sharing your recipes here.
Just made this and it’s delicious! Like the filling of a pot pie. Dunking some crusty bread in it and devouring it—incredible. I didn’t even realize I was out of dried sage and dried parsley before I began cooking and it’s perfect without.
Forgot to mark as 5 stars!!
I’m here to report that I tried this in the crockpot! I saw lots of interest in this method in the comments. I haven’t made the chicken stew on the stovetop per the recipe — so I can’t compare — but this was delicious!! I piggy-backed off the method that Beth uses to make the slow cooker chicken tikka masala. I dredged the chicken thighs in flour and the dried seasonings (whole, I didn’t cut them up) and browned them in oil and butter in my cast iron pan. I moved the chicken to the slow cooker and threw the carrots, onion, garlic and celery into the pan with a tiny bit of liquid to get up all the good browned bits. Then everything into the slow cooker on low for the day. The chicken thighs pulled apart beautifully at the end and this was a super hit with the whole family! But most importantly — I only attempted this because years of cooking off of this website gave me the confidence to try! We love you, Beth!
Thank you for sharing your method and results, Alicia! I know that will be helpful to others. :)
This is a great stew recipe, and is also cheap and easy and uses basic ingredients. Will definitely make again.
Uh oh. I guess I wasn’t supposed to use two cups of Better Than Bouillon? I just tasted our stew and it’s just about inedible. I feel terrible because it looks delicious! We’ll try it in a few minutes and see how it goes.
We were reading last night how to possibly fix our stew—-put raw potatoes in stew to sit overnight and absorb some excess salt, heat up using milk to dilute, add a splash of vinegar to combat salt. Do you have a feel for if any of these will help or must we throw our beautiful dish away?
To clarify, did you use 2 tsp of better than bouillon mixed with 2 cups of water? If so I don’t see how it would be that salty… I’d probably try the potato trick and/or make another batch using only water, no bouillon, and mix them together to balance out.
Hi Olivia! Thanks for your response. I used TWO CUPS of Better Than Bouillon. The recipe calls for two cups vegetable broth and two cups chicken broth. I just thought the Better Than Bouillon was a substitute for chicken broth. Didn’t realize I was supposed to MAKE chicken broth using Better Than Bouillon. I feel absolutely ridiculous and am grateful you pointed it out. I would have never figured it out for myself! Would have just used regular chicken broth next time!!! Love your idea of making another batch! So smart! I’m reheating with milk right now. We’ll see how it goes! Thank you again very much for your response ss!!
Oh no! So sorry that happened! If it’s not salvageable, at least it’s a lesson learned for next time!
Oh man, I’m sorry this happened! I’m not sure a potato will help at this point because that is just an incredible amount of salt! 😩
I knew this stew would be amazing. I made it tonight—-correctly!!!!!——and it was divine! We all loved it!!!! Totally yummy! I love this website!
Yay!! I’m so glad you tried again and it turned out well. :)
Another winner! This was delicious and hearty enough. Despite the warning, I used chicken breast and it was still perfect. This will definitely be part of our regular autumn/winter rotation.
This was delicious. I’d recommend patting the chicken pieces dry before mixing with flour. I was in a hurry so I left the mixture wet, and it didn’t really brown in the pot because of all the moisture. Still turned out tasty though.
This looks amazing! I’m planning to make it for dinner tonight – do you think peas would be a good addition?
I added frozen peas at the end and it was great.
Can I freeze this??
I haven’t tried that yet, unfortunately! Soups usually freeze pretty well, but sometimes things that are thickened with starches (like the flour here) can separate when frozen and thawed.
This recipe has so much flavor for a relatively short cooking time. It was delicious and perfect for a chilly fall evening.
How could I give this a less consistency & more of a liquid form?
Try adding more broth. :)
I made this and it turned out pretty good i enjoyed it and will add this as a staple meal for myself. I didn’t have to add too much more salt. I will say next time, I will want to cut up the potatoes a lot smaller. Also I couldn’t really brown my chicken, but it still turned out good.
I have a question, Better Than Bouillon is a base. So did you use veggie broth, chicken broth and the base? If you did use the base also, how much did you use?
I use the base to make the amount of broth listed in the recipe. :) So the recipe calls for 2 cups of vegetable broth, for instance, and the instructions for the base are to combine one teaspoon base with one cup of water to make one cup of broth. So I used 2 teaspoons of the base and 2 cups of water to make the 2 cups of vegetable broth used in the recipe. I hope that helps!
Perfect! I had to scale down amounts of veg and broth as I could not find packaged chicken in the same weight. (I had just over a pound of chicken). I did not change the amount of seasonings or flour for the roux.
I ended up using 3 cups broth for same amount of flour listed in the recipe and then simmered with the lid off to thicken the sauce. I believe if I used 4 cups of broth, I might have added an extra half to full TBSP of flour to the roux as I like a thicker consistency. This is going to go in my recipe rotation for sure! I imagine parsnips would have been divine in this recipe and will add those next time.
This stew is so delicious! The only changes I made were I used 4 cups of low-sodium chicken broth (instead of half vegetable & half chicken). I also was a smidge heavy-handed on the spices. Everything came out really flavorful and tasty. I’ll definitely make this again!
Can’t wait to try this! Can it be made in a crockpot?
I’d need to test it out in the crockpot to see if it turns out well. You’d probably need to change up the method for thickening the stew, since you can’t brown the flour in a slow cooker.
This was delicious! I used bone-in, skin-on chicken thighs- I cooked the skin at the beginning so I could use chicken fat in place of some of the butter, and put the bones in with the potatoes to add flavor. The broth was thick, and the stew tastes even more like chicken than if I had cooked the chicken thighs plain. If I wanted to add cabbage, do you know where I might put it in?
If you want the cabbage very tender, I think I’d add it at the same time as the potatoes and just let it simmer the whole time with everything. :)
Could this be adjusted to be made in a slow cooker?
I haven’t tried that yet, so I can’t say for sure, but you wouldn’t be able to do the browning steps, so that would definitely change the outcome some.
I loved this recipe so much, as did my family. Followed it to the letter, using russet potatoes in 1″ pieces as suggested since it’s what I had. It was rich and comforting, but not too heavy like stew can sometimes be. I’ll be printing this and making it on repeat–I can already tell. Thanks!
We love this stew. It will definitely be on the “make again” list. It’s hearty and very flavorful. I had to add just a smidge of salt to mine due to the fact that I probably didn’t use the best chicken stock I could find. I did use Better Than Bullion Vegetable Stock. The next time I think I’ll also use the BTB Chicken Stock. All in all I give this 5 stars. This recipe can only get better each time you make it. Thanks for sharing Beth.
This was fabulous! Delicious and just hearty enough. Perfect for a rainy day.
This was so good. It rich but not overly so, and the perfect amount of salty/buttery/chicken-y (we didn’t change a single thing). And the entire house smelled amazing while it cooked. Will be making again.
This stew is flavorful and hearty. It makes great leftovers because the flavors really meld together more by the second day. As with many recipes it took me longer to make. 15 minutes prep time is pretty ambitious unless your a super quick chopper.
Can this be frozen?
Unfortunately, I haven’t tested freezing this one yet!
My guess would be that it would freeze just fine.
Potatoes usually fall apart and release some liquid as they thaw. Everything else looks like it would freeze well. The extra liquid isn’t a problem since this is stew, so it just depends on whether or not you mind if the potatoes are crumbly.
Chicken Stew couldn’t have looked more wholesome and fulfilling! Absolutely adore stews and I can’t wait to try this version soon!!
This is delicious!
Do you use the better than bouillon cubes or the base for the broth?
I use the Better Than Bouillon brand base. They don’t make cubes, just the paste in a jar. :)
Think I could wilt some spinach or baby kale into the stew at the end? Would it be a good fit?
I think that might just be a personal call. :) I’m not sure I would add that, but everyone is different!
This looks so good. Going to have to try it soon
Trying to use what I have, and that’s boneless skinless chicken breasts, and either russet or sweet potatoes. Which potatoes should I use? Thanks!
Someone else said they like to make something similar with sweet potatoes, but I’ve never tried it myself! Sounds tasty, though. :)
I know this is a stretch, but do you have any recommendations for making this vegan? Would you just omit the chicken or replace it with something else? It looks so delicious!
Here is my Vegan Winter Lentil Stew recipe. It’s absolutely TO DIE FOR. :)
I would try Butler’s Soy Curls in this recipe in place of the chicken. I’d reconstitute the curls (soak) in chicken-flavored veg broth and drain well (squeeze out excess broth) before dredging in flour and pan frying as listed. Then would use more of the chicken-flavored veg broth in place of the chicken broth that is called for. Not a chef, just a former vegan. You’re going to lose the fattiness of the chicken, so I’d recommend one of the nicer vegan “butter” options here.
Looks like a perfect rainy day dinner
What is the cook time if I use bone in chicken thighs
Unfortunately, I’d need to test it to know for sure.
Until the meat can easily be pulled off the bone with a fork! Bone in always has better flavor. I pull all the meat off a rotisserie chicken when I make this. :)
For those not eating potatoes, a good substitute is rutabagas. Just cut them very small (1/4 to 1/2 inch) since they are so dense and take longer to cook. Put them in at the same time as the carrots and celery. Great stew!
Yum, I made this in my Instant pot HP for 12 minutes. I did not change any of the recipe except that I used about 4 cups of chopped rotisserie chicken for the thighs.
It is really good and comforting. It makes a lot! Thanks Beth!
Did you add the rotisserie chicken at the beginning with flour or skip that step and add after veggies cooked a bit? Also Np release?
Made this for Halloween night and served it with a crusty baguette. It was such perfect comfort food for a chilly night and made excellent leftovers. So much cheaper to make then a beef stew and just as delicious. Will definitely be adding this my regular rotation for meal prep.
Made yesterday and it was delicious! Followed recipe as is and the whole family loved it.
I make something VERY similiar. However, if you grate in a knob of frozen, peeled ginger, it takes this stew right over the top! It got quite a few friends & family members through their bout with “the Co-Vid”.
For my own version, I use a rotisserie chicken with all the meat taken off. It’s a huge hassle but worth it in the end for the white and dark meat flavor profiles. I also use an F ton of all those herbs both FRESH and DRIED.
I made this tonight and thought it was fantastic! The broth had such a great flavor and all the seasonings really complemented the dish well. The only thing I’ll do differently next time is cut the potatoes a little bit smaller.
What’s the beat way to make this as a soup / less thicker?
Eliminate the all-purpose flour. :)
Delicious! I used the Instant Pot on manual/high for 10 minutes with natural release to cook, after using the saute function for the chicken and veggies. It came out a little soupy, so I added some cornstarch to thicken it up a little bit.
This is currently simmering on my stove and my sneak tastes are all confirming it’s going to be as delicious as it looks and smells!
This chicken stew is WONDERFUL! Tastes like Thanksgiving in a bowl; the sage, thyme and Rosemary flavors in the gravy like broth..yummy! I used gf flour for thickening, and had two chicken drumsticks and one chicken breast; plenty of meat. This recipe is a keeper.
This hit my inbox this morning and I made it for lunch. I did sub chicken for boneless, skinless chicken breasts because my husband doesn’t like dark meat. I prepared it the same way you describe preparing the thighs and I used 4 cups chicken broth instead of half vegetable, because that what I had. Tastes like fall in a bowl. Amazing! Thanks!
I made this recipe yesterday after seeing it on your Instagram. It is delicious!! I had a 1-lb pkg of chicken breasts, so used that and actually thought it was plenty of meat since we are not big meat eaters. I added extra carrots of various colors that I have from a CSA, and it made the stew colorful too.
Great recipe!!
This was really tasty! It makes a lot and there are only two of now that kids went back to school, so I am going save a serving for lunch this week and freeze the rest. Excited to have it in my freezer for a day when I don’t feel like cooking but want some comfort food…only change I might make in the future is reducing amount of broth. With four cups of broth is was more soupy and less stew like. Made it gluten free by using gf flour. Thanks for all the great recipes!!
This looks so amazing, but I really don’t like chicken thigh. Would this turn out okay with breast instead?
Check my commentary about chicken breast in the text above the recipe in the section, “For best results, use chicken thighs”
Wrong reply – you can delete this beth!!
Lilah, I just made it with chicken thighs. I don’t like them either but wanted to make the recipe the “right” way Ha. I really think it would still be really good with chicken breast and that’s how I’ll make it next time.
Can one use rice flour to make this gluten free or cornstarch? Thanks
Unfortunately, I haven’t tested this with any other flour types, so I’m not sure how it would turn out.
We’ve generally found substituting with cornstarch instead of flour for soups works pretty well. Just make sure to mix the cornstarch in cold water before adding to the hot broth.
For gluten free roux the best flours to use are sweet rice (also known as sticky rice) flour, which is not the same thing as regular rice flour and which you can find in Asian food stores, and tastes neutral, and chickpea flour. Chickpea flour, when properly roasted or fried, loses that beany flavor and becomes just good, in a savory way. Just make sure to roast it well (but don’t burn it either…). Personally I’d give it a try with chickpea flour. You can also find a very similar product in Indian food stores called besan, it s a slightly different kind of chickpea flour, you can use that as long as it’s certified gluten free.
Can I substitute the flour for something else?
The flour is very important here for thickening it into a stew and not a soup, but unfortunately, I haven’t tested other flour types to see what would work best in its place.
Is it really 3.75 lbs of chicken thighs? That seems like a lot more meat than is usually in your recipes and the quantities shown on the cutting boards/in the pot don’t look like almost 4 lbs of chicken, it looks more like 1.75 lbs, comparing the amount of chicken and potatoes.
Okay, I’m really glad you brought this up because I thought it was kind of a lot when I was recording in my notebook, too, but I was taking the amount right off the tag so I didn’t second guess it. 🤦♀️ I just went back to my receipt to double check and it looks like I misread the price per pound as the total number of pounds!! Fixing it now. :)
Ahahahaha, I definitely made this with 3.75. I said to my husband, “I never say this about Beth, but I wish she’d used less meat.”
Couple questions, this looks like exactly what I need tonight but I don’t have vegetable broth, will it come out okay? Also only have fresh rosemary and thyme but I’m sure that will be just fine
I found that the combo of the two types of broth really added to the depth of flavor and the color of the gravy. You could use one type, but it won’t turn out exactly the same. :)