CHICKEN AND POTATO STEW — 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.
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.
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 Chicken and Potato Stew recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Chicken and Potato Stew
- Produce: carrots, celery, onions, potatoes, garlic, fresh thyme
- Salt and pepper
- Chicken broth
- 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
- 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 438Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 133mgSodium: 3320mgCarbohydrates: 29gFiber: 4gSugar: 7gProtein: 42g
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Who Dished It Up First: Adapted from Delish