Hearty Homemade Chicken Stew Recipe for Cozy Weeknight Dinners

Hearty and flavorful Chicken Stew made with tender chicken pieces, delicious bacon, and savory vegetables. The ingredients simmer slowly in chicken broth until the stew becomes thick and creamy—a family-friendly comfort food perfect for chilly days.

Your whole family will love this rich and savory chicken stew in a thick, creamy sauce. It’s a reliable home-cooked meal that comes together easily—ideal for busy weeknights when you want something satisfying without fuss.

Serve the stew in bowls with crusty bread, a slice of cornbread, or homemade breadsticks for a cozy cold-weather meal.

Key Ingredients

• Chicken: Boneless chicken breast cut into bite-sized pieces is used here, but chicken thighs work well too—trim any excess fat.
• Bacon: Optional but recommended for depth of flavor. Use about 10 slices, chopped.
• Veggies: Mirepoix aromatics (onion, celery, carrot) plus sliced mushrooms, baby potatoes, and garlic. A bit more carrot than a classic mirepoix adds sweetness.
• Chicken broth: Homemade or store-bought; low-sodium broth lets you control the salt level.
• Flour: A small amount thickens the stew and creates a creamy texture. Use a gluten-free flour if needed.

How To Make Chicken Stew

1. Prepare the chicken – Season the chicken pieces with salt and pepper and set aside.
2. Cook the bacon – Fry bacon in a large pot over medium-low heat until cooked, about 7–8 minutes. Transfer to a paper-towel-lined plate.
3. Sauté the vegetables – Use the reserved bacon grease to cook mushrooms, onion, celery, garlic, and thyme for 2–3 minutes until fragrant.
4. Deglaze the pot – Pour in 1/2 cup chicken broth and the soy sauce, scraping up browned bits from the bottom with a wooden spoon.
5. Simmer – Bring to a boil, then reduce to a simmer and cook uncovered for 10 minutes, stirring occasionally, until much of the liquid has reduced.
6. Make the roux – Add butter, melt it, then sprinkle in the flour and cook for 1 minute to remove the raw flour taste.

7. Add broth – Slowly whisk in the remaining chicken broth until the liquid reaches a creamy stew consistency.
8. Add remaining ingredients – Stir in the cooked bacon, seasoned chicken, halved baby potatoes, and carrots. Cook uncovered for about 25 minutes, or until potatoes are fork-tender and the chicken is cooked through. Taste and adjust salt and pepper as needed.
9. Serve – Remove from heat and garnish with fresh parsley. Serve with crusty bread on the side.

Tips For Making Chicken Stew

• Avoid overcooking the chicken. Cut the chicken into slightly larger chunks (about 2 inches) so they cook at the same rate as the potatoes and vegetables. Use a kitchen thermometer: the internal temperature should reach 165°F (74°C).
• The stew thickens from the flour roux. For an extra-creamy finish, add a splash of heavy cream at the end. Avoid using canned chicken soup as a shortcut.
• Add more vegetables if you like—corn, green beans, butternut squash, bell peppers, frozen mixed vegetables, or cannellini beans all work well.
• If you prefer a thinner, brothier stew, simply reduce the amount of flour used.

How to Store

Keep leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave or on the stovetop over low heat. Add a splash of water or broth to loosen the stew if it has thickened too much when chilled.

This hearty and creamy Chicken Stew is full of flavor and straightforward to make. It’s a cozy, dependable meal you can prepare on weeknights that will please the whole family.

Recipe

Recipe

5 from 14 votes

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Chicken Stew

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

8 servings

Hearty and flavorful Chicken Stew made with tender chicken pieces, delicious bacon, and savory vegetables simmered until thick and creamy. Family-friendly comfort food perfect for colder days.

Ingredients

• 2 pounds chicken breasts or thighs boneless, skinless, cut into bite sized pieces
• ½ teaspoon black pepper
• 1 teaspoon salt
• 10 slices bacon chopped
• 1 medium yellow onion diced
• 2 cups mushrooms sliced
• 2 celery ribs thinly sliced
• 2 tablespoons minced garlic
• 1 tablespoon thyme
• 4 cups chicken broth
• 1 tablespoon soy sauce
• 3 tablespoons butter cut into pieces
• ⅓ cup all-purpose flour
• 1 pound baby red potatoes cut in half
• 4 small carrots peeled and cut into 1⁄2-inch pieces
• Fresh parsley for garnish

Instructions

• Add the chicken pieces to a bowl, then season with salt and pepper. Set aside.
• Cook bacon in a large pot over medium-low heat for 7–8 minutes or until cooked, then transfer to a plate lined with paper towels.
• Using the bacon grease, cook mushrooms, onion, celery, garlic, and thyme for 2–3 minutes.
• Add 1/2 cup chicken broth and soy sauce, scraping the bottom of the pot to deglaze.
• Bring to a boil, reduce to a simmer, and cook uncovered for 10 minutes, stirring occasionally until much of the liquid has evaporated.
• Add butter, melt it, sprinkle in the flour, and cook for 1 minute. Then slowly whisk in the remaining broth.
• Add bacon, chicken, red potatoes, and carrots. Cook uncovered for about 25 minutes or until potatoes are fork-tender and chicken is cooked through. Adjust salt and pepper to taste.
• Remove from heat and serve garnished with fresh parsley and crusty bread.

Notes

• Be careful not to overcook the chicken. Cut larger pieces so they finish cooking with the potatoes. Use a thermometer to confirm chicken reaches 165°F/74°C.
• The stew gains creaminess from the flour roux. For extra creaminess, stir in a splash of heavy cream at the end.
• Add extra vegetables as desired: corn, green beans, squash, bell peppers, frozen mixes, or canned beans like cannellini add variety and texture.
• If you prefer a thinner broth, reduce the flour used.
• Storing: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop or in the microwave and add a little water or broth if needed.

Nutrition

Calories: 374kcal
|
Carbohydrates: 19g
|
Protein: 32g
|
Fat: 19g

Nutrition information is approximate and provided for convenience.

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