This hearty stew, loaded with tender chicken, potatoes, carrots and fresh thyme, is the perfect comfort food for a chilly evening.
There’s nothing better than a hearty bowl of warm stew on a cold day, and this Chicken and Potato Stew is a wonderful change from the usual beef stew.
Not that I don’t love a good beef stew, but sometimes I’m just in the mood for something a little different.
Think of this as an extra hearty version of chicken noodle soup, except instead of noodles, you get big chunks of soft tender Yukon Gold potatoes…..or whatever potato you prefer.
Yukon Gold just happen to be my favorite! And if you can’t find baby potatoes, any size potato will work as long as you cut it into bite-size chunks.
That’s the great think about soups and stews. The recipe is just a guide, but you can always throw in whatever meat or vegetables you have handy. And this is a great way to use up leftover chicken!
I almost always opt for using a supermarket rotisserie chicken in this recipe. It’s just such a huge timesaver. But you could certainly sauté two or three pieces of chicken to shred and add to this stew.
Other favorite additions at my house include peas, corn and sliced mushrooms. And I always like to serve this stew with a side of crusty bread.
If you like a really thick stew, start with an extra tablespoon of butter and flour. And don’t skip the fresh thyme. It makes all the difference!
If you don’t cook often with fresh herbs, I highly recommend it. It’s such an easy and flavorful way to elevate your cooking. In fact, I’m a terrible gardener, but I always plant fresh herbs because I love cooking with them so much.
This Chicken and Potato Stew is definitely a winter-time staple at my house. It’s hearty and comforting enough to satisfy even my hungry boys on cold days. Enjoy!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Butter
- Produce: carrots, celery, onions, potatoes, garlic, fresh thyme
- Flour
- Salt and pepper
- Chicken
- Chicken broth
Chicken and Potato Stew
Ingredients
- 3 tablespoons butter
- 1 1/2 cups chopped carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2-3 cloves garlic minced
- 3 tablespoons flour
- 4-5 cups chicken broth
- 3 sprigs fresh thyme
- Salt and pepper to taste
- 2-3 cups cooked shredded chicken
- 1 pound baby potatoes halved or quartered
Equipment
- Soup Bowls
Instructions
- In a large Dutch oven, melt butter over medium heat. Add carrots, celery, onions and garlic. Cook until vegetables are tender, 6-8 minutes.
- Add flour and stir to coat vegetables. Gradually whisk in chicken broth. Stir in thyme. Season with salt and pepper, to taste.
- Stir in chicken and potatoes, adding a bit more broth as needed to cover chicken and vegetables. Bring to a simmer and cook until potatoes are tender and broth is thickened, about 20 minutes.
- Garnish with fresh thyme, if desired.
Video
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3 comments
Robert
Is it possible to make this in the slow cooker?
Danelle
I haven’t tried it, but I don’t see why not.
Andrea
Oh my goodness!!! I found you again! It has been awhile, and I am no even sure what happened. I think facebook’s “Look” hanged at some point and I couldn’t figure out how to get to the place where my blog’s page was “following” folks…which also made it harder to figure out who I lost. I was truly so excited to see your face when I clicked on Let’s Dish! (Was your other blog Outnumbered? or a name similar to that maybe? Possibly? Maybe not? I remember robotics being a thing) Well this is a ramble far off topic from Chicken stew, but I also want to try the ham fried rice and really just wanted to say hello!