Old Fashioned Chicken Stew

5 from 21 votes

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

Cook Time50

Total Time1 5

Course: Soup

Cuisine: American

Keyword: Old Fashion Chicken Stew

Servings: servings

Pat the 1 1/2 pounds boneless skinless chicken breasts dry with a paper towel. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.
Peel and dice the 1 yellow onion. Peel the 4 carrots and cut into bite-sized chunks. Trim the 4 celery ribs and slice into thin pieces. Scrub the 1 1/2 pounds red potatoes, remove any blemishes, and cut into bite-sized chunks.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pot over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until browned and cooked through. Transfer to a cutting board and shred using two forks.
Add the remaining 2 tablespoons butter to the pot over medium-high heat. Stir in the onion, 2 teaspoons minced garlic, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened and fragrant.
Pour in the 4 cups chicken broth and add the shredded chicken and potatoes. Season with 1 teaspoon ground sage, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 4 whole bay leaves.
Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally, until the potatoes and carrots are tender.
In a small bowl, mix 1/4 cup cold water and 2 tablespoons cornstarch until dissolved. Stir the cornstarch mixture into the stew and cook over low heat until thickened, about 10 minutes.
Season with additional salt and pepper to taste. Remove the bay leaves before serving.
Serve hot, garnished with chopped parsley.

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