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Chicken Stew
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Chicken Stew

Hearty chicken stew is a comforting one-pot dinner that's flavorful and satisfying thanks to the addition of potatoes and plenty of veggies.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 570 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Reduce the heat to medium. Add the butter, carrots, celery, and onion. Saute until the vegetables are beginning to soften, about 7 minutes.
  3. Sprinkle the flour over the top. Cook, stirring constantly, for 2 minutes. The flour should turn golden and no white bits should remain.
  4. Stir in the garlic. Let cook, stirring constantly, for 30 seconds.
  5. Slowly add 3 cups of the stock and milk, stirring constantly to deter lumps from forming.
  6. Add the potato, sweet potato, red pepper, 1 teaspoon thyme, bay leaf, and remaining 1 teaspoon salt. Bring to a simmer.
  7. 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.
  8. 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.
  9. 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

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: 4 servings

Amount Per Serving

Calories 570

% 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.