Old Fashioned Chicken Stew is rich, hearty, and full of deep and savory chicken flavor. It is the perfect meal for the family on a cold day!
Soup season has arrived and we are here for it! Stews are just our favorite soup’s heartier cousin. We love them both, but as the weather turns cold, we need stew. It provides all the nourishing warmth of regular soup, yet it is filling enough to be a meal all by itself. However, that doesn’t stop us from serving it with our favorite french bread. No one gets between us and our love for bread! Join us in settling into this cold weather season and sipping on soups for every meal!
Chicken Options for Old Fashioned Chicken Stew:
We love the ease of using boneless skinless chicken breasts, but you can always use thighs or even a pre-cooked shredded rotisserie chicken.
If you would like to use fresh herbs, you can always substitute those in. You will want to increase the amount used to approximately 1 tablespoon each.
If you would prefer a creamier stew, you can add in 1 cup of heavy cream instead of the cornstarch slurry.
Make-Ahead and Reheating Instructions:
You can always make your stew up to 24 hours ahead of time. Simply store in the fridge and reheat in a saucepan over medium-low heat until warmed through.
Old Fashioned Chicken Stew
- 1 1/2 pounds chicken breasts or thighs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter divided
- 1 tablespoon olive oil
- 1 medium onion diced
- 3-4 cloves minced garlic about 2 teaspoons
- 4 carrots cut into bite-sized chunks
- 4 celery stalks sliced
- 4 cups chicken broth
- 1 1/2 pounds red potatoes cut into bite-sized chunks
- 4 bay leaves
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 2 teaspoons parsley for garnishing
- 1/4 cup cold water
- 2 tablespoons cornstarch
- Season chicken with salt and black pepper. In a large pot over medium-high heat, heat 1 tablespoon butter and 1 tablespoon of olive oil. Add chicken breasts and cook 5-7 minutes per side, until browned and cooked through. Transfer cooked chicken to a cutting board and shred.
- Add the remaining 2 tablespoons of butter to the same pot over medium-high heat. Add the onion, garlic, carrots, and celery. Cook 8-10 minutes until fragrant and there is additional browning.
- Pour in the chicken broth and add in shredded chicken and potatoes. Season with sage, thyme, rosemary, and bay leaves.
- Bring to a boil over high heat. Then reduce heat to low and cover with a lid. Simmer for 15 minutes covered, stirring occasionally, until potatoes and carrots are tender.
- In a small bowl, stir together cold water and cornstarch until dissolved. Pour cornstarch mixture into the stew. Stir over low heat until stew thickens, about 10 minutes
- Season with more salt and pepper to taste. Remove bay leaves and serve hot with a garnish of parsley.