Comfort Essentials: Yummy Chicken Soup/Stew

Andy Anderson !


This is a great dish that is guaranteed to warm you up on the coldest days that Old Man Winter can throw at you.

I call it a “soup/stew” because it has elements of both a soup, and a stew. For this recipe, I am not including any barley, pasta or rice; however, they might make an enjoyable addition.

We are going to use a whole chicken to make what I call a “quick stock” and then use that as a base for the dish.

So, you ready… Let’s get into the kitchen.


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1 Hr 30 Min
20 Min
Stove Top




  • 1 medium
    whole chicken, giblets removed
  • 1 medium
    carrot, rough chopped
  • 2 stalk(s)
    celery, rough chopped
  • 1/2 medium
    yellow onion, rough chopped
  • 1 medium
    bay leaf
  • ·
    salt, kosher variety
  • ·
    filtered water, as needed

  • 1 Tbsp
    grapeseed oil
  • 1 Tbsp
    sweet butter, unsalted
  • 2 - 3 medium
    carrots, peeled, and cut on the bias, about 1/4-inch (.6cm)
  • 2 - 3 stalk(s)
    celery, cut on the bias to the same thickness as the carrots
  • 1 c
    green peas, frozen variety is fine
  • 1 small
    head of broccoli, just the florets
  • 8 - 10 small
    baby potatoes, halved or quartered, about 3/4 pound (340g)
  • 1/2 medium
    yellow onion, sliced into thin half moons
  • 2 clove
    garlic, minced
  • 1 Tbsp
    flour, all-purpose variety
  • 1 tsp
    dried thyme
  • 1 tsp
    ground cumin
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste

  • ·
    chopped parsley, for garnish
  • ·
    fresh crispy bread, or oyster crackers

How to Make Comfort Essentials: Yummy Chicken Soup/Stew


  2. The veggies chosen for this soup/stew were fresh items that I had on hand. Feel free to add (or subtract) any veggies that you feel would complement this recipe.
  4. Add the chicken to the pot, and then add enough water to almost cover the bird.
  5. Chef’s Note: If you have several pots to choose from, select one that best fits the chicken with just a bit of space. If the pot is too big, you will need a lot of water, and you will wind up with a somewhat diluted stock.
  6. Bring to pot up to a light boil, about 15 minutes.
  7. Add the veggies, and a generous pinch or two of salt, and maintain a light boil.
  8. Partially cover the pot, and allow to lightly boil for 60 minutes.
  9. Chef’s Note: Every 15 minutes or so, open the pot, and skim off any foam (chicken scum) that rises to the top, and add a bit of water, if needed.
  10. At the end of the time, remove the chicken, strain the stock, and discard the solids.
  11. Chef’s Tip: While you are straining the stock, use a spoon to push down on the solids, when they are in the strainer basket. We want as much of that yummy flavor, as possible.
  12. When the chicken cools, remove the skin, and pull the meat from the bones, and use two forks to shred.
  13. THE STEW
  14. I do not have a photo for this step, but add the butter and oil to the empty pot, over medium-high heat. When the foaming subsides, add all the veggies; including the flour and thyme, then sauté until they begin to soften, about 5 – 8 minutes.
  15. Add some salt and pepper, as they cook.
  16. Add the quick stock, and the reserved chicken, and then bring up to a slow simmer.
  17. Simmer, uncovered, until the carrots, and potatoes are tender, but not mushy, about 15 – 20 minutes.
  18. Chef’s Note: As the soup/stew is simmering, do not forget to taste and season. As for the salt add just a little at a time until you reach the desired flavor. Good chefs always taste what they cook.
  20. Serve while nice and hot with fresh out-of-the-oven crusty bread, oyster crackers, or both. Enjoy.
  21. Keep the faith, and keep cooking.

Printable Recipe Card

About Comfort Essentials: Yummy Chicken Soup/Stew

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free

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