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Old Fashioned Chicken Stew
5 from 63 votes

Old Fashioned Chicken Stew

Old Fashioned Chicken Stew uses boneless skinless chicken breasts cooked and shredded, combined with vegetables like carrots, celery, potatoes, and aromatic herbs. The stew has a savory broth thickened with a cornstarch slurry to yield a comforting, hearty texture that suits a classic home-cooked meal.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 329 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 1/2 pounds chicken breast boneless skinless
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1 yellow onion peeled and diced
  • 2 teaspoons garlic about 2 cloves, minced
  • 4 carrot peeled and cut into bite-sized chunks
  • 4 celery trimmed and sliced, ribs
  • 1 1/2 pounds potato scrubbed and cut into bite-sized chunks, red
  • 4 cups chicken broth
  • 1 teaspoon sage ground
  • 1 teaspoon thyme dried
  • 1/2 teaspoon rosemary dried
  • 4 bay leaves whole
  • 1/4 cup water cold
  • 2 tablespoons cornstarch
  • 2 teaspoons parsley for garnish, chopped, fresh

Instructions

    Cup of Yum
  1. Pat the 1 1/2 pounds boneless skinless chicken breasts dry with a paper towel. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.
  2. Peel and dice the 1 yellow onion. Peel the 4 carrots and cut into bite-sized chunks. Trim the 4 celery ribs and slice into thin pieces. Scrub the 1 1/2 pounds red potatoes, remove any blemishes, and cut into bite-sized chunks.
  3. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pot over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until browned and cooked through. Transfer to a cutting board and shred using two forks.
  4. Add the remaining 2 tablespoons butter to the pot over medium-high heat. Stir in the onion, 2 teaspoons minced garlic, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened and fragrant.
  5. Pour in the 4 cups chicken broth and add the shredded chicken and potatoes. Season with 1 teaspoon ground sage, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 4 whole bay leaves.
  6. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally, until the potatoes and carrots are tender.
  7. In a small bowl, mix 1/4 cup cold water and 2 tablespoons cornstarch until dissolved. Stir the cornstarch mixture into the stew and cook over low heat until thickened, about 10 minutes.
  8. Season with additional salt and pepper to taste. Remove the bay leaves before serving.
  9. Serve hot, garnished with chopped parsley.

Notes

  • You can replace the cornstarch slurry with 1 cup of heavy cream to enrich the stew.

Nutrition Information

Serving 1serving Calories 329kcal (16%) Carbohydrates 28g (9%) Protein 28g (56%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 1g (50%) Cholesterol 88mg (29%) Sodium 1214mg (51%) Potassium 1300mg (28%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 7158IU (143%) Vitamin C 28mg (31%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 329

% Daily Value*

Serving 1serving
Calories 329kcal 16%
Carbohydrates 28g 9%
Protein 28g 56%
Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 88mg 29%
Sodium 1214mg 51%
Potassium 1300mg 28%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 7158IU 143%
Vitamin C 28mg 31%
Calcium 64mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.