This recipe for Creamy Chicken Stew is hearty, filling, full of veggies, and the flavor just hits the spot when you want an easy comforting meal on a cool night. You can feed up to 6 people with one batch of this creamy stew, it’s ready in one hour, and makes the best one pot meal!
Soup is the ultimate comfort food. I love when soup season rolls around! The recipes are easy, filling, and are perfect for fall and winter nights. The best part is that you rarely need any side dishes unless you want to serve it with biscuits, sweet dinner rolls, or pull apart garlic bread.
This time of the year is when I crave comfort food like my favorite pot roast recipe, herb roasted chicken, and easy chicken pot pie.
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Why You’ll Love This Creamy Chicken Soup
- Hearty, filling, and budget-friendly!
- Only requires pantry staples.
- Freezes and reheats well.
- Makes a big batch and the whole family loves it.
- Ready in just 1 hour!
🍜 Ingredients:
- Salted butter – to saute the veggies. You can also use vegetable oil.
- Veggies – yellow onion, carrots, celery, frozen green beans, red bell peppers
- Spices and herbs – kosher salt, black pepper, rosemary, dried thyme leaves, bay leaf
- All-purpose flour – thickens the stew liquids
- Boneless skinless chicken thighs – we find thighs to be more tender chicken but you can easily swap for boneless skinless chicken breasts if desired.
- Chicken broth – use store bought for ease or make your own chicken stock
- Baby potatoes – helps make the stew thick and creamy
- Heavy cream – helps make this delicious creamy broth
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Add your favorite veggies if you’d like to experiment. Regardless of what you add, I’d sauté them like in step 1 to enhance their flavors.
- Sometimes I add fresh rosemary to the herbs.
- This would also be good with a chicken sausage vs. chicken breast or chicken thighs.
- You can also use half and half instead of the heavy cream.
- You can make this dairy free by adding Almond or Soy milk instead of the heavy cream.
- For the potatoes you can use any variety of small baby potatoes (yukon gold potatoes, yellow potatoes, or red potatoes). Or try to add in sweet potatoes.
- If you use unsalted butter, be sure to add in ½ to 1 teaspoon salt.
- I prefer to use fresh herbs but dried is a great option. These ingredients are for dried so if you decide to use fresh, just double the quantity.
🔪 Instructions:
PREP: Prep all of your veggies beforehand. Using a mandoline and vegetable chopper will make this super easy and save on time! Also, cut up your chicken into small chunks of chicken.
Step 1: Melt butter over medium heat in a large pot or Dutch oven. Add the onions, celery, and carrots.
Step 2: Once the veggies have softened, stir in the flour, salt, pepper, thyme, and rosemary until the flour starts to brown.
Step 3: Place chicken (diced), bay leaf, red bell pepper, and chicken broth, and potatoes.
Step 4: Bring the mixture to a boil on medium-high heat, reduce to a simmer until the potatoes are fork-tender. Then add the green beans and heavy cream. Simmer on medium-low heat for another 10 minutes until the stew has thickened.
Step 5: Ladle into your favorite soup bowls and serve with bread or crackers if desired!
GARNISH/SLICE/SERVE: Serve as is, its that yummy and that filling. If you’d like, ad a nice fresh roll, crusty bread, crackers or a small side salad.
Tips for Creamy Chicken Stew recipe
- To make the chicken stew thicker, whisk together water and flour in a bowl. Then pour it into the stew and simmer until it reaches the desired consistency.
- You can also make this recipe in a crock pot or slow cooker.
- Just before serving, I drizzle a little olive oil on top for that extra creamy and delicious flavor.
Fun Fact
About 10 billion bowls of soup are consumed every year in the United States!
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for up to 3 days. Once it has cooled, you can also freeze it for up to 3 months. Reheat in the microwave or on the stove until it’s warmed through.
We like to use heavy cream. You can also use whole milk, half and half, or light cream in combination with cornstarch of flour slurry to help make it thick.
More Comforting And Delicious Soup Recipes
If you tried this Creamy Chicken Stew Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Creamy Chicken Stew
Ingredients
- 2 tablespoons of salted butter
- 1 onion diced
- 2 carrots sliced (about 1 cup)
- 2 stalks celery diced (about 1 cup)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon minced rosemary
- 1 teaspoon dried thyme leaves
- ⅓ cup of all-purpose flour
- 1 bay leaf
- 1 ½ pounds boneless skinless chicken thighs, diced
- 4 cups chicken broth
- ¾ lb. baby potatoes cut in half
- ½ red bell pepper diced
- 1 cup of frozen green beans
- ½ cup heavy cream
Instructions
- In a large Dutch oven, melt the butter over medium heat. Add the diced onions, carrot, and celery. Saute until the onions soften.
- Add the flour, salt, pepper, rosemary, and thyme to the vegetables and saute 1-2 minutes longer, until the flour is beginning to brown and is well distributed.
- Add the bay leaf, chicken, potatoes, bell pepper, and chicken broth to the pot and bring to a boil.
- Reduce heat, cover and simmer for 30 minutes, until the potatoes are tender and the chicken is cooked through.
- Remove the lid from the pot. Add green beans and heavy cream and simmer 5-10 minutes more until the stew is thickened and green beans are cooked.
Notes
Store, covered, for 2-3 days in the refrigerator or freeze for up to 3 months Notes: This makes a delicious, comfort food creamy chicken stew. You can reduce the cream for a more broth-forward chicken stew. If you would like your chicken stew thicker, whisk together additional flour and water in a small bowl. Whisk into the finished stew gradually until thickened to desired consistency. You can add any of your favorite vegetables. Vegetables that are softer and cook more quickly should be added with green beans at the end. Leafy greens could also be stirred in at the end, giving them just a couple of minutes to wilt. Harder vegetables like sweet potatoes or turnips should be added at the beginning with the red potatoes so that they have time to soften.
Nutrition
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