Chicken Stew
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
35 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Chicken Stew
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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
- 3 tablespoons olive oil divided
- 1.5 .5 lbs chicken breast boneless skinless, cubed
- 2 tablespoons butter
- 1 cup carrot about 3 carrots, peeled and sliced
- 3/4 /4 cup celery about 3 stalks, diced
- 3/4 /4 cup onion diced; sweet variety
- 4 garlic cloves minced
- 1/4 /4 cup all-purpose flour
- 6 cups chicken broth low-sodium
- 1 pound potato baby Yukon gold, diced
- 1/2 /2 cup white cooking wine (can be replaced with chicken broth)
- 1 teaspoon parsley dried
- 1/4 /4 teaspoon thyme dried
- 1/4 /4 teaspoon rosemary
- 1/4 /4 teaspoon sage
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.
Notes
- Depending on how vigorously you simmer your soup, the liquid cook evaporate. Add more liquid to your liking.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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