With just a handful of everyday ingredients, this filling and simple chicken stew recipe is a soul-warming meal on a chilly day! It requires only 15 minutes of prep.
You may also want to try my Crockpot Chicken Stew or easy Hamburger Stew next.
Why you'll love it
On a brisk day or when you're under the weather, a piping hot bowl of this hearty chicken stew is one of the only things that will do the trick. It's got plenty of vegetables, tender chicken, and a richly flavored broth. Total comfort in a bowl in just an hour.
What makes my chicken stew stand out from others is the delicate hint of cream. It's the ideal way to give this simple chicken stew a velvety quality without being heavy. I definitely recommend trying it as the perfect way to enhance this tasty stew!
What you'll need
- Olive oil and butter - for sautéing
- Onion, celery, and carrots - a classic base for many soups and stews. I prefer Vidalia onions.
- Garlic - for more savory flavor
- Flour - to thicken up the broth
- Chicken broth - the base of the broth. Chicken stock works equally well.
- Heavy cream - just a little bit for that light, creamy touch
- Italian seasoning - I enjoy this versatile herb blend in a variety of my recipes
- Mushrooms - use either white or cremini
- Potatoes - Russets are a great pick for soups and stews
- Chicken - we're using chicken breasts, and they cook right in the stew for ease
Tools for this recipe
Check out Natasha's favorite kitchen essentials, gadgets, and cookware!
- I like to make soups and stews in my 5.5 qt Dutch oven.
- The easiest way to never overcook or undercook chicken is using an inexpensive instant read thermometer. Chicken is done at 165F.
- A classic chef's knife makes prepping the veggies a breeze.
How to make chicken stew
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the onion, carrots, celery, and garlic in a soup pot or Dutch oven in the butter and olive oil. Once softened, add in the flour and cook for a minute or so. Stir in the broth and make sure the flour is dissolved.
Pour in the cream, and add the Italian seasoning, chicken, potatoes, and mushrooms. Bring to a gentle boil, then decrease the heat and simmer, giving the occasional stir. Once the chicken is cooked, take it out and cut it up. Season with salt & pepper, and enjoy.
Substitutions and variations
- The cream in here keeps the chicken moist and gives the stew a slightly richer texture and flavor, but if you can't have dairy, it should be ok to leave it out. I personally would keep it in if possible. It's only 1/2 cup among six portions so not a big calorie concern. With milk or half-and-half, there's a chance it'll curdle due to the high heat and length of cooking time.
- If you're not a fan of mushrooms, feel free to leave them out.
- You can easily make it a chicken thigh stew. Bonus: chicken thighs are less likely to dry out!
What to serve with chicken stew
- My favorite thing to serve with it is a freshly baked baguette, or choose your favorite kind of bread or a dinner roll. Garlic Bread is always a good idea.
- For a salad pairing, go for something comforting as well like a Classic Ranch Dressing or my personal favorite, this 10 Minute Caesar Dressing.
Leftovers and storage
- This is one of those stews that, in my opinion, tastes even better the next day after it thickens up a bit more and the flavors meld together. Store in the fridge for 3-4 days in an airtight container.
- Simply reheat in a saucepan on a low heat until warmed through.
- This chicken stew can be frozen since there's only a small amount of cream in it.
More cozy soups and stews
If the blog post didn't answer your questions about this homemade chicken stew recipe, ask below. Please leave a star rating and a review if you made it! As always, you can find me on Instagram.
Easy Chicken Stew
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 3 medium carrots peeled & sliced
- 3 cloves garlic minced
- 2 tablespoons flour
- 3 cups chicken broth/stock
- 1/2 cup heavy/whipping cream
- 1/2 teaspoon Italian seasoning
- 8 ounces mushrooms (use white or cremini) sliced
- 2 large Russet potatoes peeled & diced
- 1.5 pounds uncooked chicken breasts
- Salt & pepper to taste
Instructions
- Add the oil, butter, onion, celery, carrots, and garlic to a Dutch oven or soup pot. Sauté over medium-high heat for 5-7 minutes.
- Stir in the flour and let it cook for about a minute.
- Stir in the chicken broth and ensure the flour has dissolved, then add in the cream, Italian seasoning, mushrooms, potatoes, and chicken.
- Increase the heat to high and bring the stew to a gentle boil. Reduce the heat to medium-low and simmer with the lid slightly open for 25 minutes. You may want to stir it a couple of times to ensure nothing is sticking to the bottom of the pot as it cooks.
- Take the chicken out of the pot and cut it up. Add it back in, then season the stew with salt & pepper to taste, and serve.
Notes
- This isn't a super thick stew. It's got quite a soupy texture (especially day 1). For leftovers it definitely thickens up a bit.
- I used 3 medium-to-large chicken breasts weighing around 1.5 pounds (anything in that ballpark is fine). Feel free to use chicken thighs. The meat is more likely to stay tender, especially after reheating.
- You don't need to be exact with the potato weight. My two potatoes weighed 1.3 pounds total.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
This recipe was originally published on January 12, 2020. It's been updated with new photos and better instructions but is the same great recipe!
Alison White says
Hi - Can I substitute cornstarch for flour? I have a gluten allergy.
Natasha says
Hi! Yes, adding in a cornstarch slurry at the end should be fine.
Lena Bendiksen says
Going to substitute the heavy Cream and mushrooms for a can progresso can of cream of mushroom soup.
Allyson Biddle says
Can I use half/ half instead of whipping cream?
Miranda @ Salt & Lavender says
Hi Allyson! Check out the Substitutions and Variations section of the blog post. 🙂
Laura says
Hi - how would you alter this if I prepared it in a slow cooker instead? Hoping to have it all ready ahead of time! Thanks so much!
Natasha says
Hi! Would it be possible to just reheat it when needed? I haven't tested it in a slow cooker, and so I am not exactly confident about guessing here as there's searing steps and flour and cream don't always fare so well in the slow cooker. With that said, I'd probably still do the searing steps on the stove then transfer to a slow cooker. Add the cream in at the end. Chicken thighs may work better as they're less prone to drying out. And you may want to add a cornstarch slurry at the end if you want it a bit thicker instead of adding the flour at the beginning. I'd do the standard 3-4 hours on high or 6-8 on low.
Sandy Ramos says
Hi Natasha,
Your chicken stew was WONDERFUL! A surprising delight from my homemade chicken soup. Your ingredients elevated the broth. This one is a keeper!
Thank you for sharing,
Sandy
Natasha says
Aww you're very welcome, Sandy!! 😀 Thanks for your kind review.
Henri says
Wonderful meal. I had to sub the celery with leeks (no celery!!) & it worked. So tasty & everyone had seconds. I will be making this again. Thank you 🙏
Natasha says
I'm so happy you enjoyed it!! 🙂
Wanda Kleber says
This chicken stew is super easy and so satisfying. Every recipe I have made on this website has been absolutely wonderful and are permanent recipes for me. A friend referred me to this website and I could not be happier.
Natasha says
Aww I'm thrilled to hear that, Wanda! Glad you enjoyed it, and thank you for coming back. Thank your friend for me too! 🙂
Deb Ventress says
Easy to make and very delicious.
Natasha says
Thank you, Deb!! 🙂
Kate says
Hi! Can you use rotisserie chicken instead?
Natasha says
You can, but I would add it in towards the end of cooking time so you don't completely dry it out.
Allisen says
Loved it! I found this recipe on Pinterest. I was a little skeptical that chicken would have a stew vibe but it dies! It totally tastes like a stew.
I added some dried chives (just because I love them in everything). I will be making this again and probably using it a base for other soups.
Thank you!
Natasha says
I'm so happy you enjoyed it!! Thanks for your review!
Allisen says
Making this again tonight!
Miranda @ Salt & Lavender says
Awesome!! Enjoy, Allisen!
Cara says
I’ve made this recipe a number of times now - my kids love it! Do you ever freeze this?
Natasha says
I'm so happy it's a hit! I think it should be ok to freeze this one.
Denise says
I made this tonight and it was just delicious! Definitely a keeper recipe. Thanks for sharing!
Natasha says
Fantastic!! You're very welcome, Denise!
Rachel says
Delish! A hearty upgrade from chicken soup. True prep time for me was 45 minutes to scrub the celery, peel the potatoes, dice the onions, clean and slice the mushrooms; then set out all the other ingredients.
I sautéed the mushrooms in a separate pan and added Adobo spice to add to their flavor. I also saved them for use as a garnish when served. Instead of parsley, I sprinkled with dried kale flakes. I boiled the chicken in a separate pot because I did not want to slop the delish cream sauce around while adding--then removing--the chicken pieces, and later stirring in the shredded meat. To me, it seemed more proper to let the soup pot simmer unbothered while I dealt with the meat.
This will be a new winter fav for my fam! Thank you!
Natasha says
I'm so glad you enjoyed it, Rachel!! 🙂
Sunda Chumley says
I will be making this. Seen Ree Drummond make her version and had to.look up another version.
Natasha says
Great! Hope you like it!
Sterling says
good stuff but i made some changes the 2nd time i made your goods, added corn and peas to it and it came out much better then the original however, i'm thankful for the base recipe.
Mary moin says
I followed one of the past comments and used Herbs De Provence seasoning. Added some pearl onions I found in my freezer and at the end some asparagus nearing the end of its life. Just delicious! A keeper for sure!
Natasha says
Fantastic! 🙂
Natasha says
Well... many people have successfully made the recipe. Which part is unclear? It's all explained in detail in the recipe card (you would have had to scroll past it to leave me a comment).
[Edited] says
“5. Take the chicken out and cut it up/shred it. Add it back in, then season the stew with salt & pepper to taste.”
How long do you cook the chicken for after cutting it?
Thanks
Natasha says
Hi, I edited your username since it's probably not a good idea for that word to appear on a food blog post lol. Anyway, the chicken is stewing for over 25 minutes, so it'll be cooked. You just cut it up, put it back in, and serve it. If you're particularly concerned, use an instant read thermometer to ensure the chicken is 165F prior to cutting it up.
Holly says
Super easy and delicious. I left out the mushrooms and cream but added an extra tablespoon of flour since you said it was thin. Ultimate comfort dinner.
Natasha says
I'm so glad you enjoyed it!! 🙂
Julie Ornelas says
I made this but substituted 1 tsp of herbs de Provence for the Italian seasoning. I thought that was fitting, given it includes lavender and the name of this site is salt and lavender. It was DELICIOUS! It tastes like the inside of a pot pie! Yum!
Natasha says
Hahaha I love that!! Thank you, Julie. 🙂
Susan Goodwin says
Are the nutrition figures per portion ?
Natasha says
You bet. In this case, 1/6 of the recipe.
Sidney says
I made a soup/stew very similar to this last week, throwing in what vegetables I already had. I didn’t have chicken broth, but I had beef. It made the soup taste amazing!!! I’m
Natasha says
Excellent!
Louise says
Hi I was just wondering what is the ingredients sizes? Eg: how many chicken breads potatoes etc, thank you
Natasha says
Hi Louise!! You must have scrolled right past it when you left me a comment. It's all in the recipe card. 🙂
Louise says
Oh yes lol I see it now sorry about that Natasha 😅
Natasha says
No worries!! Hope you enjoy the recipe.
Elaine says
Very delicious! I used a good shake of paprika and also of garam masala in place of the italian seasoning (didn't have that on hand). Doubled the carrots. Used half and half, which I added at the very finish to avoid curdling (thanks for noting that is the reason for heavy cream). Only thing I would do differently is either saute the mushrooms a bit or cut them up smaller than I did--they felt a tad rubbery to me. Loved the flavor they added, though! SO good. Topped with chopped parsley and also celery leaves. Served with arugula salad & corn bread. I plan to make a slightly thicker version and use as pot-pie filling next! THANK YOU.
Natasha says
You're welcome!! I'm so glad you enjoyed it. 🙂
Ed says
I need to redo my post I misread the recipe I apologize
Natasha says
No worries 🙂
Donna L Connolly says
Easy and fabulous.. Great Flavors .. Thank you
Natasha says
So happy you enjoyed it, Donna!
Glenda says
I made this chicken stew especially for my granddaughter she loved it I made a small batch big mistake I saved the left overs for her so next time it will be a bigger batch I was glad to see the recipie she found it we also made the beef stew but next time I will leave out the worcestershier sauceto to Spicey for us. US thankyou lace and lavender for your great recipe.
Natasha says
You're welcome! 🙂
Shawn says
Added kale, more onion and a fre drops of hot sauce. Also added the cream at the end and simmered an additional 20 minutes. Really good! Thank you
Natasha says
You're welcome! 🙂
Lisa M says
I tripled the onion and doubled the celery. Also chooses and browned the chicken thighs in the same pot. Followed the rest but found I needed to simmer longer for the potatoes carrots and chicken to be tender. Worth the wait. Delicious!
Natasha says
I'm glad you enjoyed it! 🙂
Lisa M says
Chopped. The chicken
Abi says
Just made this with leftover roast dinner bits and pieces. Just the thing I need for my lunch at work tmw. Thank you for the recipe!!
Natasha says
You're very welcome!
Beth says
Sounds yum ie! I use to make my version of chicken stew in the oven with whole pieces of chicken with basically the same ingredients. I haven’t made it in many years but yours is intriguing and it is one out in the stove! Thank you!
Natasha says
Let me know if you try it! 🙂
speck says
I added a jalapeno, chopped, and doubled the onion and garlic. I used skim milk since that is what I had on hand. Used 1 T of italian seasoning. Fantastic. Still creamy enough for me and my family.
Natasha says
Wonderful!!
Paula Sotnik says
DELISH!!
Natasha says
Wonderful! Thank you!
Doreen says
Cold rainy day on Vancouver Island, so nice to find you and your recipes! I added frozen peas and a bit of cornstarch near the end to thicken it a bit. Following you on insta now! Thanks, from Doreen
Natasha says
I'm so happy you enjoyed it! Hello from Alberta! Thanks for following along. 🙂
William Hicks says
This one's a keeper. I did a few things differently - didn't have the cream, so I omitted it, used boneless thighs, garlic salt (instead of minced garlic/salt) and granulated onion powder. Lots of freshly ground black pepper. I had both beef and chicken broth on hand, so used them both. Added the flour in a slurry made with chicken broth towards the end, as I forgot to cook the flour early on. Also, a handful of frozen green peas towards the end adds to the color and nutritive content, and I just like green peas in a stew. Delicious recipe. Thanks!
Natasha says
I'm so glad it worked out!
Dakota says
I tricked my stew out with a lil more flare and added a whole jalapeño, diced and omg AMAZING!!! Tasted like green chilie soup and it was amazing. Thanks for the recipe!!
Natasha says
That's great!! Love that idea.
laura says
Are boneless skinless thighs ok to use?
Natasha says
Hi Laura! Yes... they sure are. I even recommend them in the blog post since they're more likely to stay tender. 🙂 They're my personal preference too, but I know people often prefer chicken breasts.
Becky Warwick says
This looks amazing. I found the chicken soup recipe first. I thoroughly read it because I've never added raw chicken to a soup before but it looks like that's how you did it. Thanks for the comfort food recipes. I always make my grandmas chicken and noodles as comfort food but the soup and stew I plan to do soon.
Natasha says
Hi! Yes, I added raw chicken. If I may ask, how would you normally do it? Use already cooked or rotisserie chicken? Chicken doesn't take too long to cook, and I really dislike overcooked chicken, so that's why I do it this way in some recipes, haha. No need to double cook it unless you're trying to use up leftover chicken or want a shortcut (I sometimes buy rotisserie chicken to save time). Let me know if you make the recipes and how you like them. 🙂
Ann says
It was amazing! I omitted the Italian seasoning (my mom doesn't like those spices) but it was still awesome. I have a cold and it made me feel so much better. Thanks for sharing this recipe.
Natasha says
I'm so glad you enjoyed it, Ann! Hope your cold goes away soon. 🙂 XO
Megan says
I made this and it was amazing!! Awesome flavors that remind me of my childhood at grandmas house!
Natasha says
Aww that's so nice to hear! 🙂
Laura says
We too really enjoyed this! A few changes to tweak my own fussy palate (which kind of took away from the awesome simplicity of this recipe): I browned boneless, skinless thighs in my Dutch oven first, then removed them (and shredded when cooled) and did the veggies and followed instructions as written. As for the spices, I omitted the Italian seasoning because I had a bundle of fresh thyme in the fridge, so used that instead. I made this on a snow day; my SIL brought over a loaf of homemade sourdough, I drank a lot of cotes du Rhône, I was surrounded by my favorite people...basically, best day ever. Highly recommended.
Natasha says
Sounds like the perfect day hehe ♥️
Alison E. says
Great, quick recipe, was surprised how much flavor this stew had with such simple ingredients. I used soy milk instead of half and half for my son who is allergic to dairy. I would also double this recipe, IMO does not serve six and/or it was just that good. It barely served our family of 4 (2 adults and 2 small children), no leftovers. This would also be good with some fresh parsley, I'll make sure I have some on hand next time.
Natasha says
I’m so glad you enjoyed it!! Yeah, I definitely was happy how this one turned out. I don’t like using tons of ingredients if I can help it.
Anne says
Made this last night and my family loved it! I wouldn't change a thing except to double the recipe so there's leftovers! :)))
Natasha says
Excellent!!
Raven Dedola says
Made this tonight with some chicken breasts I had in the freezer. We are homebound as most people right now during the ... outbreak. I didn't have any mushrooms, but I had everything else!
I shredded the chicken and it was tender and moist. A new go-to chicken recipe for this household!
It will be even better next time with mushrooms!
Thanks for sharing this recipe!
Raven D.
Natasha says
I am happy that it all worked out, Raven! Stay safe XO
Heather says
Made this the other night for dinner. It came out beautifully and was delicious my whole family loved it including my 10 year old !! Actually had run out of time so made in the pressure cooker sautéd first then added in chicken potatoes mushrooms broth etc cooked for 25 minutes then shredded chicken and added cream came out perfect!!
Natasha says
I’m so glad to hear it! ♥️
Wesley Walker says
I tried this recipe 2 nights ago for my family and it was (((((AMAZING))))), it is now in our family rotation, full of flavor without being heavy like certain cream stews can be. We added to the table a sourdough rustic bread/ Baguette to soak up the last bits of liquid. Definitely worth a try and you will love it as much as my family and I do.
Natasha says
I am so happy to hear that!! Thanks so much for leaving me a comment, Wesley! ☺️
T. Mags says
Are they bone-in chicken breasts or boneless? Thanks!
Natasha says
Hi! I used boneless ones (easy and they’re what my grocery store has available) but you could definitely use bone-in if you prefer. I think it would add more flavor. They may take a little longer to cook, so just be mindful when you’re cutting them up - I’d the meat seems to be undercooked, cook it for a little longer once you’ve added it back to the stew. ☺️
Rita McEntire says
Just sent my husband to get mushrooms from the store - I have everything else chopped and ready, cannot wait to make this! Your recipes are always practical, easy and the bomb dot com!
Natasha says
Aww you’re too sweet. Enjoy! ♥️
Rita McEntire says
I'm back with an update! Made this tonight and oh my goodness it was beyond phenomenal and so easy and fairly quick to make. Cant wait to eat the leftovers for lunch tomorrow. Thanks Natasha!
Natasha says
Thank you so much for the update!! So glad you enjoyed it! ♥️
Lindsay says
Could this be done in the instant pot?
Natasha says
Try 8 min high pressure and add the cream in once you’ve done a quick release. This is a total guess, tho - haven’t tested it.
Lindsay says
Thanks for the quick reply. Turned out perfect!
Natasha says
That’s awesome! ♥️
Chris says
Can you use a non dairy cream or non dairy half and half?
Natasha says
Hi! You could try, but to be honest I’ve never tested non-dairy cream, so I don’t know how it’ll respond.
Laurel says
You can try using unsweetened coconut milk or cream. You might have a hint of coconut though. Some curry powder will hide that and it's great if you have a cold.
Jean says
Do you put the chicken breasts in the pot without cooking them first?
Natasha says
Yes you put them in raw. They cook in the stew. 25 minutes is a pretty long time to cook chicken (you’re gently boiling it), so it’ll typically be cooked before then. You don’t want to overcook chicken or it’ll become very rubbery. If you’re ever in doubt about whether chicken is cooked, use a meat thermometer to ensure it’s 165F in the deepest part. Or give it a few more minutes cooking in the stew once you cut it up. But be careful not to overcook since overcooked chicken ruins it.
Alice Choi says
This chicken stew looks so warm and inviting. . I want to dive in! LOVE this!!!
Natasha says
Thanks so much, Alice!