Real Recipes From Real Home Cooks ®

chicken stew

Recipe by
Beth Pierce
Old Monroe, MO

This easy Chicken Stew combines browned chicken thighs with onion, celery, carrots, potatoes, green beans and peas in a rich creamy chicken broth that is perfectly seasoned. It is great comfort food and perfect for that middle of the week pick me up. I love to serve it with fresh biscuits and soft butter.

yield 4 serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For chicken stew

  • 1 1/2 lb
    chicken thighs cut in bite size pieces (boneless skinless)
  • 2 Tbsp
    canola oil
  • 1 md
    onion chopped
  • 2 stalk
    celery chopped
  • 2
    carrots peeled and cut in 1/2 inch rounds
  • 2 clove
    garlic minced
  • 1 tsp
    poultry seasoning
  • 1/2 tsp
  • 1/4 tsp
    fresh ground black pepper
  • 1/4 c
  • 1/4 c
    all purpose flour
  • 3 c
    low sodium chicken broth
  • 2 sm
    yukon gold potatoes diced
  • 1 c
    green beans trimmed and cut in 1 inch segments
  • 1 c
    frozen peas

How To Make chicken stew

  • 1
    Heat 1 tablespoon canola oil in dutch oven or heavy stock pot over medium heat. Add cut chicken thighs and brown. Plate the chicken.
  • 2
    Heat 1 tablespoon canola oil in dutch oven. Add onions, celery and carrots. Cook for 3-4 minutes; stirring several times. Reduce heat to low. Add minced garlic, poultry seasoning, salt and pepper. Remove the veggies and seasonings to a plate.
  • 3
    Melt butter in dutch oven over low heat. Whisk in the flour and cook for 2-3 minutes whisking constantly. Slowly whisk in the chicken broth. Once whisked in add the vegetables and seasonings back in. Add the potatoes and green beans simmering for 20-25 minutes. Then add the peas and the cooked chicken simmering for another 5-10 minutes or until the potatoes and carrots are tender.