Heartwarming Chicken Stew with Vegetables

Pat Morris


This recipe is not only heartwarming, but it is easy to put together and cook on the stove for 1 to 1-1/2 hours (No waiting for it to cook in a crockpot all day). I have a neighbor who just had surgery and I decided to make him some chicken stew; however, he let me know that he cannot eat tomatoes; so I developed this recipe. You can easily add a can of stewed tomatoes, if you would like tomatoes in your stew. After I gave a couple of bowls to him; I put stewed tomatoes in the remainder of the stew and shared it with 2 neighbors. They said, “It hit the spot in this chilly weather.” Enjoy!

☆☆☆☆☆ 0 votes
10 - 12 servings
30 Min
1 Hr 30 Min
Stove Top


2 lb
skinless, boneless chicken breast – about 3 one-half breasts) – trimmed and cut into 1 inch cubes
1 large
onion, diced
4 large
carrots, peeled & cut into 1 inch pieces, or 20 midget carrots
celery stalks diced
new red potatoes, peeled & cut into 1 inch cubes
8 oz
mushrooms, cleaned and sliced -or an 8 ounce jar
1 c
frozen corn
1 c
frozen peas
container (32 oz) chicken broth or 2 (14 oz.) cans chicken broth
1 can(s)
golden mushroom soup (don't dilute)
1 can(s)
cream of chicken soup (don't dilute)
1 can(s)
14 oz. stewed tomatoes (if desired))
1 tsp
chicken granules (or 1 bouillon cube)
1 tsp
celery seed
1 tsp
dried rosemary (or to taste)
1/2 tsp
black pepper
kosher salt to taste


11. Prepare veggies:
- Boil potatoes and carrots for 10 minutes in a
medium sized sauce pan;
- Drain potatoes and carrots and set aside. Save
water and dump the peas and corn in the hot
water while preparing the chicken.
- Dice the onion and celery; set aside.
- Slice mushrooms (if fresh –or drain an 8 oz jar);
set aside.
2Prepare chicken:
- Clean, trim and cut into 1 inch pieces;
- In a Dutch oven or large skillet, stir-fry the chicken
pieces in 2 T. of vegetable oil.
3Add to skillet (or Dutch oven) the celery, onions and mushrooms and sauté till transparent (just a couple of minutes).
- Stir all, so that the chicken won’t stick to the bottom of the skillet.
4Adding the next to the last ingredients.
- Add Chicken broth and granules;
- Add the two cans of soup;
- Add celery seed, Rosemary, pepper and Kosher salt
to taste.
5Stir well and cook uncovered over medium heat; stirring occasionally on medium heat (350 degrees).
6Putting everything together:
- 20 to 25 minutes prior to end of cooking, add peas and corn (drain them); and add potatoes and carrots (which have been boiled for 10 minutes)
- Add potato cubes and carrots stirring into chicken
7Ladle stew in a large serving bowl or individual soup bowls.


About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy