Chicken Stew
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Unrated
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
570 kcal
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Course
Main Course
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Cuisine
American
Chicken Stew
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Hearty chicken stew is a comforting one-pot dinner that's flavorful and satisfying thanks to the addition of potatoes and plenty of veggies.
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Ingredients
- 1 ½ pounds chicken thigh cut into bite-sized pieces, boneless, skinless, or breast
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoons kosher salt plus additional to taste, divided
- ¼ teaspoon black pepper plus additional to taste, ground
- 2 tablespoons butter unsalted
- 6 carrot peeled and cut into 1/2-inch thick diagonal slices (halve the slices if your carrots are very large, medium
- 4 celery cut diagonally into 1/4-inch-thick slices, medium stalks
- 1 yellow onion diced, medium
- ⅓ cup all-purpose flour
- 4 cloves garlic roughly chopped
- 3 to 4 cups chicken stock if using salted, reduce the amount of salt in the recipe, unsalted
- 2 cups milk plus additional as needed (I used 1%, lowfat
- 1 Yukon Gold potato peeled and 1/2-inch diced, medium, or russet potato
- 1 sweet potato peeled and 1/2-inch diced, medium
- 1 red bell pepper cored and 1/2-inch diced
- 2 teaspoons thyme divided, chopped fresh
- 1 bay leaf
- ¼ cup Parmesan Cheese plus additional for serving, grated
- 1 tablespoon lemon juice freshly squeezed
Instructions
- In a large Dutch oven or similar thick, sturdy pot, heat the oil over medium-high heat. Add the chicken, 1/2 teaspoon salt, and pepper. Saute until the chicken is lightly browned on all sides and cooked through, about 4 minutes. Remove the chicken to a plate and set aside.
- Reduce the heat to medium. Add the butter, carrots, celery, and onion. Saute until the vegetables are beginning to soften, about 7 minutes.
- Sprinkle the flour over the top. Cook, stirring constantly, for 2 minutes. The flour should turn golden and no white bits should remain.
- Stir in the garlic. Let cook, stirring constantly, for 30 seconds.
- Slowly add 3 cups of the stock and milk, stirring constantly to deter lumps from forming.
- Add the potato, sweet potato, red pepper, 1 teaspoon thyme, bay leaf, and remaining 1 teaspoon salt. Bring to a simmer.
- Let the soup simmer gently, partially covered, for 15 minutes. Adjust the heat as needed so that the soup simmers but does not rapidly boil. Stir it periodically to prevent sticking.
- After 15 minutes have passed, stir in the browned chicken. Continue simmering until the vegetables are tender and the stew has slightly thickened, about 15 minutes more, stirring from time to time. If you’d like the soup thinner, add additional chicken stock as needed to reach your desired consistency.
- Just before serving, stir in the lemon juice, Parmesan, and remaining 1 teaspoon thyme. Remove and discard the bay leaf. Taste and adjust seasoning as desired. Serve hot, with a sprinkle of Parmesan and black pepper.
Notes
- TO STORE: Refrigerate stew in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze stew in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1 (of 4)
Calories
570kcal
(29%)
Carbohydrates
51g
(17%)
Protein
51g
(102%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
135mg
(45%)
Potassium
1872mg
(40%)
Fiber
7g
(28%)
Sugar
17g
(34%)
Vitamin A
24976IU
(500%)
Vitamin C
62mg
(69%)
Calcium
323mg
(32%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Serving | 1 (of 4) | |
| Calories | 570kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 51g | 102% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Potassium | 1872mg | 40% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 24976IU | 500% |
| Vitamin C | 62mg | 69% |
| Calcium | 323mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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