0 from 6 votes
Chicken Stew
A simple, hearty, and healthy chicken stew is ready for the table in about 1 hour! You'll love the veggies, potatoes, and bacon in this one pot meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6 people (approximately 12 cups total)
Calories: 231 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 tablespoon butter
- 4 slices bacon, chopped
- 2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces (about 8 thighs) (or sub with chicken breasts)
- 3 carrots, peeled and cut into ½-inch pieces
- 2 celery stalks, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon poultry seasoning
- ½ teaspoon paprika
- 4 cups chicken broth
- 1 ½ lbs. red potatoes (about 4 large), diced into 1-inch cubes
- 2 cups green beans (I use frozen cut green beans) (or sub with frozen peas or corn)
- ½ cup heavy cream or half-and-half, at room temperature
- 3 tablespoons chopped fresh parsley
- Kosher salt and ground black pepper, to taste
Instructions
- In a large soup pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
- Pat chicken dry with a paper towel and season with salt and pepper. Increase heat to medium-high; sear chicken in the butter/bacon fat until browned on all sides (about 5 minutes) – it does not need to be cooked through at this point. Remove from the pot and set aside.
- Add carrots, celery and onion to the drippings in the pot. Cook, stirring regularly, until the onion starts to soften, about 3 minutes. Add garlic and cook for 1 more minute. Stir in flour, bay leaf, thyme, poultry seasoning and paprika. Cook over medium heat about 2 minutes.
- Add broth, potatoes, browned chicken (and any accumulated juices from the plate), and bacon to the pot. Bring to a boil; cover, reduce heat to low or medium-low, and simmer (covered) for about 15-20 minutes, or until the potatoes are tender.
- Stir in the green beans and cream. Simmer, uncovered, for about 5-10 minutes (or until heated through).
- Remove from heat. Taste and season with additional salt and pepper, if desired. Stir in parsley.
Cup of Yum
Notes
- Leftover stew will keep in the refrigerator for 3-4 days. You can also freeze the chicken stew in an airtight container for up to 3 months. It holds up very well in the freezer, but just be aware that the texture of the potatoes might change a little bit after they have been frozen. They tend to be a bit mushy when thawed.
Nutrition Information
Serving
1cup
Calories
231kcal
(12%)
Carbohydrates
15g
(5%)
Protein
18g
(36%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
93mg
(31%)
Sodium
438mg
(18%)
Potassium
637mg
(18%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2993IU
(60%)
Vitamin C
16mg
(18%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people (approximately 12 cups total)
Amount Per Serving
Calories 231
% Daily Value*
| Serving | 1cup | |
| Calories | 231kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 93mg | 31% |
| Sodium | 438mg | 18% |
| Potassium | 637mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2993IU | 60% |
| Vitamin C | 16mg | 18% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.