Chicken Stew

5 from 2 votes

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Juicy, tender chicken, savory seasoning, and hearty veggies come together in this stew to create a filling, flavorful meal. This easy-to-make Chicken Stew uses low cost ingredients and comes together in under an hour, making it great for busy weeknights.

Colorful chicken stew in a bowl.
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Chicken stew is great anytime of the year, but it is perfect for colder fall and winter months. The savory flavors and hearty ingredients make this dish great for chilly weeknights when you are low on energy.  

Simply cook your chicken and throw the rest of the ingredients together in a pot. The chicken broth helps tenderize the veggies, potatoes, and chicken perfectly so they almost melt in your mouth.Allowing the stew to simmer also gives the flavors in the stew time to blend together, ensuring that each and every bite is full of delicious flavor.

Spoonful of chicken stew.

Why You’ll Love This Recipe

  • Uses a handful of simple, low cost ingredients that are likely already in your pantry.
  • Full of tender, juicy chicken and soft, hearty vegetables.
  • Quick and easy to make, coming together in just under an hour.
  • Easy to freeze for long periods of timing, making storage a breeze.

Recipe Ingredients

Ingredients for chicken stew.
  • Chicken Breasts—Diced.
  • Butter—To help cook the chicken and keep it juicy.
  • Savory Spice Blend—A mix of Italian seasoning and garlic powder.
  • Diced Vegetables—A combination of carrots, celery, and onion.
  • Chicken Broth—Serves as the base of the stew. Helps cook the potatoes and veggies.
  • Red Baby Potatoes—Can be substituted with yukon gold or russet potatoes.

See the recipe card for full information on ingredients and quantities.

How to Make Quick and Easy Chicken Stew

pot of raw chicken stew ingredients
pot of chicken stew ingredients

Step #1. Melt the butter in a large pot before adding the chicken, Italian seasoning, and garlic powder. Cook the chicken until it is no longer pink in the middle.

Step #2. Add the carrots, celery, and onion. Cook the veggies for a few minutes to help tenderize them.

pot of chicken stew ingredients
pot of chicken stew reducing top view

Step #3. Add the chicken broth and diced potatoes. Allow the stew to cook over medium heat until the potatoes are soft and tender.

Step #4. Serve and enjoy!

    Recipe FAQs

    Do I need to cover my stew with a lid?

    It is not necessary to cover your chicken stew with a lid while it simmers. Not using a lid will cause some of the liquid to cook off, but not enough to make a noticeable difference in the final product. 

    What other veggies can I add to my stew?

    Adding extra veggies is a great way to add extra flavor and nutrients to this dish. Some of our favorite additions include corn, diced sweet potatoes, peas, green beans, cauliflower, and spinach. Each of these ingredients has great nutritional value and goes great with the existing dish. You can also use half water and half chicken broth to cut down on the amount of sodium in this dish.

    Will my stew become more flavorful over time?

    Of course! The longer this stew sits, the more the flavors will combine. As a result, we sometimes feel that this stew tastes better the day after it is made, especially if you reheat your stew on the stovetop.

    Pot of chicken stew.

    How to Store and Reheat Chicken Stew

    Your leftover stew should be stored in an airtight container in the fridge for up to 5 days. You can reheat your leftovers either in the microwave or on the stove. When using a microwave, transfer a serving of stew to a bowl and cover it with a paper towel. Reheat your stew for about a minute, stirring halfway through. When using the stovetop, pour all of your stew into a large pot and stir over medium heat until warm all the way through.

    How to Freeze Your Chicken Stew

    You can store this stew in the freezer for up to 3 months. Allow your stew to cool down until it is no longer hot to the touch but still warm. Pour your soup into one or two gallon sized Ziploc bags (depending on how much you have leftover) and place the soup in the freezer. When you are ready to serve your stew, simply allow it to thaw in the fridge and then reheat it on the stovetop.

    What To Serve with Chicken Stew

    When you’re serving up chicken stew, you can’t go wrong with some cornbread, sourdough, or a simple side salad. Homemade Cornbread adds a sweet, savory bite that’s perfect for soaking up all that yummy broth. Quick sourdough bisicuits, with its tangy, chewy goodness, is awesome for dipping too. And if you want something fresh, a simple beet salad with a light vinaigrette hits the spot. These sides make your chicken stew even more comforting and delicious.

    Expert Tips

    • Make sure that your chicken reaches an internal temperature of 165° before adding the veggies.
    • In addition to using diced chicken breast, you can also use precooked shredded chicken. Simply add your cooked chicken at the same time as the broth and start out by cooking the veggies in the butter and seasoning.
    • This stew is great topped with some fresh parsley. For some extra sharp flavor, you can also use a pinch of freshly grated parmesan cheese.
    • Cooking the veggies before adding the broth helps to tenderize them faster and releases some of their flavor. This allows the flavors of the stew to blend together more on the stovetop.
    • If you have fresh garlic, you can use 2 cloves of freshly minced garlic in place of the garlic powder.
    Top view of a bowl of chicken stew.

    More Soup Recipes To Consider

    top view bowl of chicken stew
    5 from 2 votes

    Chicken Stew

    Juicy, tender chicken, savory seasoning, and hearty veggies come together in this stew to create a filling, flavorful meal.
    Prep: 10 minutes
    Cook: 40 minutes
    Total: 50 minutes
    Servings: 4

    Ingredients 

    • 1 ½ pounds chicken breast, (cut into bite-sized pieces)
    • 2 tablespoons butter
    • 1 teaspoon dried thyme
    • 1 teaspoon garlic powder
    • 1 cup diced carrot, about 2 large carrots
    • 1 cup diced celery, about 2 stalks celery
    • 1 cup diced white onion, about ½ of a large onion
    • 4 cups chicken broth
    • 2 cups diced red baby potatoes
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    Instructions 

    • Add the chicken, butter, and spices to a large pot. Cook the chicken over medium heat until it reaches an internal temperature of 165°F.
    • Without removing the chicken, add the diced carrots, celery, and onions to the pot. Cook the veggies for about 5 minutes over medium heat.
    • Add the chicken broth and diced potatoes. Maintain the heat at a medium temperature and allow the stew to simmer for 25 minutes, or until the potatoes are soft and tender.
    • Serve and enjoy!

    Notes

    • Store your leftover stew in the fridge for up to 5 days. Keep it in an airtight container and reheat it in the microwave for about 1 minute.
    • This stew is great topped with some fresh parsley. For some extra sharp flavor you can also use a pinch of freshly grated parmesan cheese.
    • Because of all the salt in the broth, I like to salt and pepper my stew to taste as it is being served. I personally do not think it needs any salt or pepper added.
    • Cooking the veggies before adding the broth helps them tenderize faster and releases some of their flavor, allowing it to blend together as the stew simmers.
    • If you have fresh garlic, you can use 2 cloves of freshly minced garlic in place of the garlic powder.

    Nutrition

    Serving: 1 of 4 servings, Calories: 352kcal, Carbohydrates: 22g, Protein: 40g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 129mg, Sodium: 1163mg, Potassium: 1227mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5702IU, Vitamin C: 23mg, Calcium: 64mg, Iron: 2mg
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