How to Make a Stew with Chicken

Chicken stew! It's the ultimate comfort food. It's easy to make and tastes amazing. You can even throw in whatever veggies you have lying around. Want to learn how to make it? I've got you covered!

Why Chicken Stew Rocks

Seriously, why shouldn't you make chicken stew? Here are a few reasons why I think it's great:

It's good for you: Chicken = protein. Veggies = vitamins. Win-win!
It won't break the bank: You can usually find everything you need at your local grocery store without spending a fortune.
Customize it! Don't like carrots? No problem, leave them out. Love mushrooms? Add a bunch!
Feels like a hug in a bowl: Perfect for those chilly nights.
Super easy to make: Trust me, even I can do it.

The Stuff You'll Need (Ingredients)

The ingredients you choose will change the flavor of the stew. So, here's a more detailed breakdown:

Chicken

Okay, chicken is important. Here are your options:

Chicken pieces with bones and skin: Think thighs and drumsticks. The bones add flavor to the stew, and the skin keeps the chicken juicy.
Chicken thighs (no bones or skin): Super easy to use and still taste great.
Chicken breasts (no bones or skin): Okay, but be careful not to overcook them! They can get dry. Cut them into big chunks.
Rotisserie chicken: In a rush? Shred a rotisserie chicken and toss it in at the end.

Want even more flavor? Brown the chicken in the pot before adding the other stuff. Adds a nice depth.

Veggies

Veggies add flavor, texture, and…you know…nutrients. Here are some popular choices:

Potatoes: Yukon Gold or red potatoes are the best. They don't fall apart.
Carrots: Sweet and colorful!
Celery: Adds a subtle, savory flavor.
Onions: Gotta have 'em! Yellow or white onions work fine.
Garlic: Adds aroma.
Peas: Toss them in at the end. Frozen peas are great.
Corn: Sweet and colorful, just like peas.
Mushrooms: Earthy flavor. Cremini or button mushrooms are good.

Don't be afraid to experiment. Parsnips? Turnips? Sweet potatoes? Go for it!

Broth

Broth is the liquid base. Chicken broth is the classic choice. Vegetable broth works too. Low-sodium is a good idea. Want the best flavor? Use homemade broth.

Herbs and Spices

Time to get flavorful!

Bay leaves: Adds a mild, herbal flavor. Remember to take them out before serving!
Thyme: A classic herb that goes great with chicken.
Rosemary: Use it sparingly! It's strong.
Parsley: Adds freshness when you sprinkle it on top.
Salt and pepper: Season to taste.
Other spices: Paprika, garlic powder, onion powder, and a pinch of red pepper flakes.

Other Ideas

Want to kick things up a notch?

Bacon or pancetta: Smoky flavor!
Wine: A splash of dry white wine. Add it after browning the chicken.
Tomato paste: Adds richness.
Worcestershire sauce: Adds umami (that savory flavor).
Heavy cream or sour cream: Makes the stew extra creamy.

Let's Get Cooking: Step-by-Step

Ready to make some chicken stew? Here's how:

Prep the chicken: Dry the chicken with paper towels. Add salt and pepper. Brown it in a big pot with some oil or butter. Then, take the chicken out and set it aside.
Cook the aromatics: Chop the onions, carrots, and celery. Cook them in the pot until they're soft (about 5-7 minutes). Add the garlic and cook for another minute.
Add the liquids: Pour in the chicken broth (and wine, if you're using it). Scrape up any browned bits from the bottom of the pot. Add the bay leaves, thyme, and other herbs and spices.
Add the potatoes and other root veggies: Throw in the potatoes and any other root vegetables.
Put the chicken back in: Put the chicken on top of the veggies.
Simmer: Bring it to a simmer, then turn the heat down low, cover the pot, and cook for at least 30 minutes. Cook until the chicken is done and the vegetables are soft.
Shred the chicken: If you used chicken with bones, take it out and shred the meat. Throw away the bones and skin. Put the shredded chicken back in the pot.
Add the final stuff: Stir in any other vegetables (like peas or corn) and cook for a few more minutes. Add a swirl of heavy cream or sour cream, if you want. Season with salt and pepper.
Serve: Take out the bay leaves. Sprinkle with fresh parsley, if you like. Serve hot with some crusty bread.

Tips & Tricks

Want to make your chicken stew even better? Here's how!

Don't crowd the pot: If you're browning the chicken, do it in batches. Otherwise, it won't brown properly.
Cut the vegetables the same size: This way, they'll all cook at the same rate.
Don't overcook the vegetables: Mushy vegetables are no fun. Add the vegetables that take longer to cook first.
Add more broth if it gets too thick. If it's too thin, take the lid off and let it simmer longer.
Taste as you go! Add more salt, pepper, or other spices as needed.
Let it sit: Letting the stew sit for a few minutes before serving helps the flavors blend together.

Mix It Up! (Variations)

Chicken stew is easy to change to suit your tastes. Here are some ideas:

Creamy chicken stew: Add heavy cream, sour cream, or cream cheese.
Spicy chicken stew: Add red pepper flakes, chopped jalapenos, or hot sauce.
Chicken stew with dumplings: Add homemade or store-bought dumplings.
Chicken stew with noodles: Add egg noodles or other pasta.
Chicken and sausage stew: Add sliced Italian sausage or chorizo.
Chicken and bean stew: Add canned beans.

What to Serve It With

Chicken stew is great all by itself. But here are some things you can serve with it:

Crusty bread: For dipping.
Biscuits: A classic!
Mashed potatoes: Creamy and comforting.
Rice: White or brown rice.
Salad: A simple green salad.

Saving Leftovers

You can keep chicken stew in the fridge for 3-4 days in a sealed container. Reheat it on the stove or in the microwave. You might need to add a little broth if it's too thick.

You can also freeze chicken stew for up to 2-3 months. Let it cool completely before freezing. Thaw it in the fridge or microwave. Then, reheat it.

The Bottom Line

Making chicken stew is a great skill to have. It's easy, tasty, and you can change it up however you want. Grab your ingredients, follow these steps, and make some magic! Enjoy!