Classic Chicken Stew

6 Servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Classic Chicken Stew is a comforting weeknight dinner made with simple ingredients like chicken thighs, bacon, onion, thyme, and carrots.

When we think of stew, Beef Stew is often the first thing that comes to mind, but this Chicken Stew is just as comforting and delicious. It’s the perfect hearty Soup to serve on a chilly night to warm everybody up.

Sabrina’s Chicken Stew Recipe

This hearty blend of chicken, potatoes, vegetables, and thick creamy broth is the ultimate comfort food and soul-warming meal. The whole recipe takes just under an hour for a classic dinner full of natural flavor and tender bites of buttery chicken. Like other hearty stews, it’s perfect to serve up with some Crusty Bread for dipping and scooping up every bite of rich chicken flavor.

Classic Chicken Stew

Classic Chicken Stew is a comforting weeknight dinner made with classic ingredients like chicken thighs, bacon, onion, thyme, and carrots.
Yield 6 Servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4 slices bacon , chopped
  • 5 chicken thighs , boneless skinless
  • 1 yellow onion , chopped
  • 2 stalks celery , sliced thinly
  • 2 cloves garlic , minced
  • 2 carrots , peeled and sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 teaspoon thyme
  • 4 tablespoons butter
  • 1/4 cup flour
  • 6 cups chicken broth
  • 1 cup white wine
  • 2 Yukon potatoes , cut into 2-inch chunks

Instructions

  • Preheat the oven to 325 degrees.
  • In a large dutch oven, cook the bacon on medium heat until crispy then remove, leaving the fat behind.
  • Add in the chicken, cooking until browned, 3-4 minutes on each side.
  • Remove the chicken from the pot and add in the onions, celery, garlic, carrots, salt, pepper, and thyme. Cook for 2-3 minutes.
  • Add the butter to the pot, then when melted add the flour and whisk well until the flour is absorbed.
  • Whisk in the chicken broth (making sure all the brown bits from the bottom of the pot are removed) then add in the white wine, potatoes, chicken, and bacon. Bring to a simmer.
  • Move (uncovered) to the oven and cook for an additional 45-50 minutes.

Nutrition

Calories: 502kcal | Carbohydrates: 21g | Protein: 22g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 1582mg | Potassium: 692mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3795IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 2mg

About this Recipe

Along with the natural flavors of chicken and veggies, this hearty dish has more going for it. Classic Chicken Stew is also made with crispy bacon and has white wine cooked into the rich, flavorful broth. It’s the perfect soup recipe to make a big pot and serve a crowd. It’s a satisfying classic with more unique and delicious flavors.

What is Chicken Stew? 

Chicken Stew is a traditional dish that combines tender chicken pieces, vegetables, herbs, and a savory broth. Unlike chicken noodle soup, this stew has an almost creamy thick broth, thanks to the buttery roux added at the end. The beauty of it lies in its simplicity; it doesn’t rely on intricate spices or complex techniques to deliver its hearty flavor. Instead, the ingredients’ natural flavors shine through in every spoonful of this amazing and easy one-pot meal. 

Key Ingredients

  • Bacon: Pieces of delicious bacon add a savory and smoky flavor to the stew. The rendered fat from the bacon also serves as a savory base for sauteing the onions and other vegetables.
  • Thyme: This aromatic herb has a subtle, slightly woody flavor that complements the chicken and vegetables, adding a delightful herbal note to the overall taste.
  • White Wine: Adding white wine elevates the flavors by imparting a mild acidity and a touch of sweetness. The wine also helps to deglaze the pot, incorporating the flavorful browned bits from the chicken and bacon for a rich depth of flavor.
  • Potatoes: Yukon potatoes have a waxy texture and creamy flavor, making them perfect for stewing. They hold their shape well during cooking without getting grainy or falling apart.
  • Chicken Thighs: As they simmer, the thighs become tender and succulent. The dark meat is perfect for stewing because it is more flavorful and stays deliciously juicy.
  • Aromatics: Yellow gives a sweet and aromatic flavor as it softens and caramelizes during cooking. Celery has a delicate flavor and crunch that adds a nice texture, too. With its pungent, aromatic qualities, garlic imparts a robust depth of flavor to the Chicken Stew. Carrots add natural sweetness and earthy flavors, plus a nice vibrant color.
  • Roux: Flour is combined with butter to form a roux, which helps thicken the broth, while making it velvety and rich with an extra buttery flavor.

How to Make

Time needed: 1 hour

  1. Prep time

    Preheat your oven. Chop the veggies into even, bite-size pieces.

  2. Browning meat:

    Heat a Dutch oven over medium-high heat and cook the bacon until crispy. When you remove the bacon, leave the fat behind. Add the chicken thighs and brown them on both sides until golden brown.

  3. Veggies

    Remove the chicken pieces from the pot and add the onions, celery, garlic, carrots, salt, pepper, and thyme. Cook for 2-3 minutes until the onions are tender and the vegetables are cooked lightly. Add the butter. Once the butter melts, add the all-purpose flour and mix it all together.

  4. Broth

    Add the chicken broth. Use a wooden spoon to remove the browned bits from the bottom of the pot. Next, mix the white wine, potatoes, chicken, and bacon. Let them simmer on medium-low heat.Simmering the stew

  5. Cooking time

    ncover the Chicken Stew and cook for 45-50 minutes in the oven.

Can you make this ahead of time?

Yes, Chicken Stew can be made ahead of time. Its flavors often develop further when it’s left to sit overnight. Prepare the stew, cool it, and refrigerate it in an airtight container. When ready to serve, gently reheat it on the stovetop or oven until thoroughly warmed. You can also cut up the veggies and chicken pieces the day before, store them in separate containers, then cook them up as usual.

Nutrition Facts

Nutrition Facts
Classic Chicken Stew
Amount Per Serving
Calories 502 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 12g75%
Trans Fat 0.4g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 133mg44%
Sodium 1582mg69%
Potassium 692mg20%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 4g4%
Protein 22g44%
Vitamin A 3795IU76%
Vitamin C 15mg18%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

How to Store

  • Store: Don’t leave the cooked stew at room temperature for over 2 hours. Let leftovers cool before storing them in an airtight container in the fridge. They will keep well for 3-4 days.
  • Reheat: It’s best to reheat slowly on the stovetop, bringing it to a simmer and cooking over medium heat until piping hot.
  • Freeze: You can also freeze the stew for up to 3 months. When you store it in the freezer, you can divide it into small batches in airtight containers to store in serving sizes. Let the stew thaw before reheating it on the stovetop.

Slow Cooker Instructions

  • Brown chicken and bacon in a large skillet. Transfer to the slow cooker.
  • Optionally, you can saute the onions in the bacon grease; otherwise, add them to the cooker.
  • Add all the remaining ingredients to a 6-quart slow cooker and stir.
  • Cook on high for 3-4 hours or on low for 6-8 hours, then serve your Slow Cooker Chicken Stew with crusty bread.

Frequent Questions

How do you thicken Chicken Stew?

To thicken the broth for this stew, you can create a roux by combining flour with melted butter. The roux helps to absorb excess liquid and create a thicker consistency, making it more hearty and satisfying.

What’s the best chicken type for this recipe?

The best chicken for a soup recipe is boneless, skinless chicken thighs. They offer juicier and more flavorful meat than chicken breasts, and their tenderness allows them to simmer in the stew without becoming dry or tough. 

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Variations

  • Flavorings: For extra flavor, mix seasonings like bay leaf, fresh parsley, or oregano. If you add bay leaf, take it out before serving. You can also add extra thyme sprigs for a delicious fresh thyme taste. You could also add some heat by mixing in hot sauce.
  • Italian: For an Italian Chicken Stew, combine tomato sauce and tomato paste with Italian seasoning, then add the homemade tomato sauce to the stew. You could also use your favorite Marinara Sauce.
  • Cream: To make a creamy chicken stew, add some heavy cream at the end. Add some hearty broth to a measuring cup and chill in the fridge for 4-5 minutes to keep the heavy cream from curdling. Then add the cream to the warm broth and stir the mixture into the stew.
  • Vegetables: For more vegetables, add green beans, green onions, a couple of celery stalks, frozen corn, or sweet onion. Swap out some of the potatoes for root vegetables like parsnips, turnips, or rutabagas. 
  • Chicken: Instead of boneless, skinless chicken thighs, you could use chicken breasts or meat with chicken skin. Once you’ve browned the chicken, it should have delicious crispy skin and tender bites of chicken inside.
  • Potatoes: Instead of using Yukon gold potatoes, you could use russet potatoes, baby potatoes, or even sweet potatoes. To replace the potatoes with a different starch, try using white rice.

More Hearty Chicken Soup Recipes

Collage of prepping stew and cooked stew in ladle

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I’ve made this twice in the last month- it’s so good!! It’s in the oven now, adding zoodles and peas to it when it’s done.

  2. Hi, Sabrina, This recipe looks so good can’t wait to make it when it’s not 90 something degrees outside. what does the white wine contribute to the dish? what kind of white wine to get? alot of recipes say something you would drink. I don’t drink alcohol. but would use it in cooking if I knew what kind to get. aldi’s has a wine selection. what do you suggest for cooking with a white wine and a red wine? any help would be appreciated. Thanks, for sharing the recipe.

    1. Dry red and white wines are recommended for savory dishes. Cooking wines have added salt to add to shelf life and some think it makes the recipe too salty. It’s all a matter of personal preference.