Chicken Stew

Name: Chicken Stew
Prep time: 15 min
Cook time: 35 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil, divided; 1.5 .5 lbs boneless skinless chicken breasts, cubed; 2 tablespoons butter; 1 cup peeled and sliced carrots; 3/4 /4 cup diced celery; 3/4 /4 cup diced sweet onion; 4 garlic cloves, minced; 1/4 /4 cup all-purpose flour; 6 cups low-sodium chicken broth; 1 pound baby Yukon gold potatoes, diced; 1/2 /2 cup white cooking wine; 1 teaspoon dried parsley; 1/4 /4 teaspoon dried, thyme, rosemary, and sage

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
6 servings
Course
Main Course
Cuisine
American

Chicken Stew

Farrah Morgan

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This Chicken Stew is a comforting soup with carrots, onion, celery, and potatoes. It has the same flavors as chicken noodle soup.

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Ingredients

Servings

3 tablespoons olive oil, divided
1.5 .5 lbs boneless skinless chicken breasts, cubed
2 tablespoons butter
1 cup peeled and sliced carrots (about 3 carrots)
3/4 /4 cup diced celery (about 3 stalks)
3/4 /4 cup diced sweet onion
4 garlic cloves, minced
1/4 /4 cup all-purpose flour
6 cups low-sodium chicken broth
1 pound baby Yukon gold potatoes, diced
1/2 /2 cup white cooking wine (can be replaced with chicken broth)
1 teaspoon dried parsley
1/4 /4 teaspoon dried, thyme, rosemary, and sage

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Instructions

In a large Dutch oven or pot, heat 1 tablespoon of oil to medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides for about 2-3 minutes. Remove from pan to a plate. Chicken will continue to cook later.
Add the remaining 2 tablespoons of olive oil to the pot along with the butter over medium-high heat. Add the carrots, celery, and onion and cook for about 4-5 minutes or until veggies start to soften.
Add the garlic and cook for 30 seconds. Sprinkle mixture with the flour and cook for another minute. Pour in the chicken broth, potatoes, wine, and herbs. Bring to a boil, reduce to a medium simmer, cover with the lid cracked, and cook for 20 minutes.
After 20 minutes, add the chicken back to the pot. Cook for another 10-15 minutes or until potatoes are fork tender. Season with salt and pepper and serve. Store leftovers in the fridge. Leftovers will soak up the liquid so you can add more chicken broth if reheating.