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let’s enjoy stewed chicken! Earthy, creamy, and nutritious, it’s the best chicken stew for cold nights that will warm your soul.
And “soup” can cover various recipes, from Crock Pot Chicken Rice Soup arrive Broccoli Cauliflower Soup arrive Chicken Gnocchi, when you use the word “stew” it means something very special.
A good stew has some weight.
- It’s chunky (in a good way), with plenty of tender veggies and protein in every scoop.
The broth is rich.
- Whether it’s creamy (like this Chicken Stew Pot Pie my recipe) or rich and playful (such as Instant Pot Beef Stew and Stewed beef), the liquid in the soup base is not for supporting roles. It has something to say and brings every bite to life.
Finally, the stew has a The undeniable comfort factor give it.
How to Make the Best Chicken Stew
Today’s Healthy Chicken Stew aptly earns its title.
- It’s firm and creamy.
- I have packed veggies and protein.
- It tastes like a warm hug on a cold night.
This stew is also great for meal prep.
You can make all or part of it in advance (e.g. White Chicken Chili, leftovers taste better) and freeze in portions for colder nights.
This chicken stew is healthy because it’s rich in vegetables, the chicken provides lean protein, and it uses low-fat milk instead of heavy cream.
you can serve it with Oven Roasted Vegetables If you want, but it’s not strictly necessary.
Chicken stew is an all-in-one healthy meal in itself. (though I certainly wouldn’t object if you throw some English Muffin Bread For good measure. )
these ingredients
- Chick. The star of this healthy, hearty stew. Bite-sized chicken breasts (or drumsticks) are first browned in the pan for basic flavor and added lean protein. If you want to make it into shredded chicken stew, check out some of the different ways to cook it below.
tip!
Shorten this recipe time even further by substituting precooked chicken (or even store-bought rotisserie chicken) made in one of these easy ways:
- Mirepois. The classic blend of carrots, celery and onions creates the must-have chicken soup flavor.
- butter + flour. The butter adds a delicious flavor and works with the flour to thicken the stew.
- chicken soup. As Ina said “Store bought good.“ I recommend unsalted stock so your soup doesn’t get too salty.
- milk. Adds a touch of richness and creaminess to stews.
- Potato. I used a Yukon Gold potato and sweet potato mix. They help make stews more satisfying and add a creamy, chunky element.
- red bell pepper. For sweetness, nutrition and pop of color. Bell peppers are rich in vitamins and antioxidants.
- herbal. Fresh thyme and bay leaves impart an earthy and fresh herb flavor to the stew.
- parmesan cheese. A savory, cheesy delicacy for a crowd.
- lemon juice. A final spritz of lemon juice awakens the other flavors in the best way possible.
direction
- Brown the chicken and transfer to a plate.
- Fry mirepoix in butter.
- Stir in flour. Add garlic.
- Pour in the stock and milk, stirring constantly. Add potatoes, red pepper, herbs and salt. Cook for 15 minutes.
- Return the chicken to the pot and simmer for another 15 minutes. Add lemon juice, parmesan cheese, and remaining thyme. Discard the bay leaves. Please enjoy!
storage tips
- storage. Refrigerate stew in an airtight storage container for up to 4 days.
- reheat. Reheat leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- freeze. Freeze stew in an airtight freezer safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal Prep Tips
Brown the chicken and chop vegetables up to 1 day in advance. Refrigerate each ingredient individually in an airtight storage container.
what to serve with chicken stew
Recommended tools for making this recipe
- dutch oven. Great for making chicken stew.
- Ladle. My favorite tool for soups and stews.
- Peeler. Great for peeling vegetables and fruits.
best dutch oven
from Soups and Stews arrive casserole arrive dessert, this versatile kitchen tool does it all. You’ll love this high-quality stovetop to oven option.
Healthy Creamy Chicken Stew: I give you a warm hug!
Frequently Asked Questions
Since this recipe is freezer friendly, if you’re cooking two or one chicken stew, I’d make the whole batch and freeze the leftovers in portions. That said, you can certainly successfully halve this recipe.
If you want to make this recipe without the milk, you can try swapping it out for Guinness for Irish Chicken Stew or use more chicken stock. Note that your soup will not be as thick as cream. If you decide to try the Irish version, I recommend swapping out the sweet potatoes for extra sweet potatoes.
Like your chicken stew a little kick? Increase the heat by adding a pinch of chili, or add a touch of hot sauce to your food.
- 1½ lb Boneless, skinless chicken breasts or drumsticks Cut into bite-sized pieces
- 1 spoon Extra virgin olive oil
- 1 1/2 teaspoon coarse salt For extra flavor, separate
- 1/4 teaspoon Black pepper with extra flavor
- 2 spoon unsalted butter
- 6 medium sized carrots Peel and cut into 1/2-inch thick diagonal slices (halve the slices if your carrots are large)
- 4 medium celery stalk Sliced diagonally into 1/4-inch thick slices
- 1 medium yellow onion diced
- 1/3 Cup all-purpose flour
- 4 clove garlic roughly chopped
- 3 to 4 Cup Unsalted Chicken Soup If using salted, reduce the amount of salt in the recipe
- 2 Cup low-fat milk Add extra as needed (I used 1%)
- 1 Medium Yukon Gold or Russet Potatoes Peeled and diced 1/2 inch
- 1 medium sweet potato Peeled and diced 1/2 inch
- 1 red bell pepper cored and ½ inch diced
- 2 teaspoon chopped fresh thyme divided into
- 1 bay leaf
- 1/4 Cup grated parmesan cheese plus extra services
- 1 spoon freshly squeezed lemon juice
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In a large Dutch oven or similar heavy sturdy pot, heat oil to medium-high. Add chicken, 1/2 teaspoon salt and pepper. Sauté until chicken is light brown on all sides and cooked through, about 4 minutes. Transfer chicken to a plate and set aside.
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Reduce heat to medium. Add butter, carrots, celery and onion. Sauté until vegetables begin to soften, about 7 minutes.
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Sprinkle flour on top. Cook, stirring constantly, for 2 minutes. The flour should turn golden brown and not leave any white chips behind.
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Stir in garlic. Cook for 30 seconds, stirring constantly.
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Slowly add 3 cups stock and milk, stirring constantly to prevent lumps.
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Add potatoes, sweet potatoes, red pepper, 1 teaspoon thyme, bay leaf, and remaining 1 teaspoon salt. Bring to a simmer.
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Let the soup simmer, partially covered, for 15 minutes. Adjust the heat as needed so that the soup comes to a slow boil, but not too quickly. Stir regularly to prevent sticking.
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After 15 minutes, stir in the browned chicken. Continue to simmer until the vegetables are tender and the stew has thickened slightly, about another 15 minutes, stirring occasionally. If you want the soup to be thinner, you can add additional chicken stock as needed to achieve your desired consistency.
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Before serving, add lemon juice, Parmesan cheese, and remaining 1 teaspoon thyme. Remove and discard bay leaves. Taste and adjust seasonings as needed. Serve warm, sprinkle with Parmesan cheese and black pepper.
- storage: Refrigerate stew in an airtight container for up to 4 days.
- reheat: Reheat leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- freeze: Freeze stew in an airtight freezer safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serve: 1(4 in total)Calories: 570kcalcarbohydrate: 51Gprotein: 51Gfat: 18GSaturated fat: 7GPolyunsaturated Fats: 2GMonounsaturated Fats: 7GTrans fat: 1Gcholesterol: 135mgPotassium: 1872mgfiber: 7Gsugar: 17GVitamin A: 24976IUVitamin C: 62mgcalcium: 323mgiron: 3mg
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