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–+ servings
A bowl of old fashioned chicken stew.
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5 from 21 votes

Old Fashioned Chicken Stew

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!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: American
Keyword: Old Fashion Chicken Stew
Servings: 6 servings
Author: Caytlin McCleery

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1 medium white or yellow onion diced
  • 2 teaspoons minced garlic about 3 to 4 cloves
  • 4 medium carrots cut into bite-sized chunks
  • 4 ribs celery sliced
  • 4 cups chicken broth
  • 1 1/2 pounds red potatoes cut into bite-sized chunks
  • 4 whole bay leaves
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 teaspoons chopped fresh parsley for garnishing
  • 1/4 cup cold water
  • 2 tablespoons cornstarch

Instructions

  • 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.

Notes

Substitute the cornstarch slurry with 1 cup of heavy cream if desired.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 28g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1214mg | Potassium: 1300mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7158IU | Vitamin C: 28mg | Calcium: 64mg | Iron: 2mg
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