This hearty Chicken Stew is absolutely loaded with chicken, potatoes, carrots, and celery in a rich flavorful broth. Serve it with homemade Crusty Bread for the perfect cold weather comfort food.
This chicken stew really is comfort food. It’s loaded with tender chicken and hearty vegetables in a rich, almost creamy broth. Serve it with some warm buttered bread or crackers and tuck into a warm bowl of comfort.
Key Ingredient Notes
Chicken – Any boneless skinless chicken will work for this recipe. Choose the one you like or use a combination.
Potatoes – I like baby Dutch potatoes but any baby potato will do. Yukon golds cut into bite-size pieces also works.
Wine – A splash of dry white wine, like Pinot Grigio, helps to deglaze the bottom of the pot as well as adds a bit of acidity to balance all the flavors. If you don’t cook with wine, you can substitute with more broth or a squeeze of half a lemon.
Flour – A little all-purpose flour helps the broth thicken and become velvety.
Veggies – I use the quintessential comfort food combination of onion, celery, carrot, and garlic in this recipe. But, you can easily swap out or add in any veggie you like.
Thyme – Adds great flavor to the broth. I used fresh thyme but dried thyme also works well.
Parsley – Adds a bit of freshness at the end.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Salt and pepper the diced chicken. Set aside.
Heat a Dutch oven or large pot over medium-high heat.
Melt butter in the pot and add half of the chicken. Cook for 4 to 5 minutes or until lightly browned but not yet cooked through. Remove to a plate and set aside.
Repeat with the other half of the chicken.
Add the rest of the butter to the pot along with the carrot, onion, and celery. Sauté for 5 minutes stirring occasionally.
Add the minced garlic and sauté for 30 seconds.
Slowly pour in the wine scraping the bottom as you pour. Allow the wine to gently simmer for 2 minutes or until it has reduced by half.
Sprinkle the flour over the veggies and cook, stirring often, for 1 minute.
Slowly pour in the broth stirring as you pour. Then, add the potatoes, thyme, and bay leaf.
Return the chicken and any juices to the pot and stir to combine.
Simmer (not boil) for 25 to 30 minutes or until the potatoes and carrots are fork-tender.
Remove the bay leaf and add fresh chopped parsley, salt, and pepper. Serve warm.
Substitutions & Variations
- Swap out or add any veggies you like. Green beans, corn, and leeks would all be great in this stew.
- Switch up the herbs. Sage and rosemary would both be perfect choices.
- For a vegetarian version, swap the chicken broth with vegetable broth and replace the chicken with white beans like great northern or cannellini.
Storage & Reheating
Store the chicken stew in an airtight container in the fridge for up to 5 days.
Reheat on the stove over medium-low heat for 10 minutes or until warmed through.
It can also be reheated in the microwave in 30-second bursts at 50 percent power until warmed through.
Place the stew in a freezer-safe airtight container. Allow it to fully cool before freezing it for up to 6 months. Thaw the stew in the fridge overnight.
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- 2 pounds boneless skinless chicken cut into 1/2 inch pieces
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter divided
- 3 cups carrots diced
- 1 cup celery diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1/4 cup all-purpose flour
- 4 cups chicken broth (see notes)
- 1 1/2 pounds baby potatoes cut into bite-sized pieces
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1/4 cup fresh parsley
- kosher salt and cracked black pepper
- Toss the chicken with the salt and pepper and set aside.
- Heat a large Dutch oven or pot over medium-high heat.
- Melt 1 tablespoon of butter and add half of the chicken. Sauté for 4 to 5 minutes or until lightly browned. Remove to a plate and repeat with the rest of the chicken. Set aside.
- Add the rest of the butter and allow it to melt. Add the carrots, onion, and celery. Sauté, stirring occasionally, for 5 minutes. Add the garlic and cook for 30 seconds.
- Slowly pour in the wine scraping the bottom of the pot as you pour. Gently simmer for 2 minutes or until the wine reduces by half.
- Add the flour to the pot and cook, stirring often, for 1 minute or until there are no more dry spots.
- Slowly pour in the chicken broth stirring as you pour. Add the potatoes, thyme, bay leaf, and the chicken and any juices they released. Stir to combine everything.
- Gently simmer adjusting the heat as needed. Avoid bringing the stew to a boil. Simmer for 25 to 30 minutes or until the potatoes and carrots are fork-tender.
- Remove the bay leaf. Mix in the parsley and add salt and pepper as needed.
- You can use regular or low-sodium chicken broth depending on your preferences. Low-sodium allows for more control over the amount of salt in the final dish.
- Store the leftovers in an airtight container in the fridge for up to 5 days.