Chicken Stew

This easy chicken stew is a hearty, one-pot meal that’s perfect for cold nights and hungry bellies. Using boneless, skinless chicken breast and packaged chicken broth cuts down on cooking time, delivering a delicious and satisfying dinner in about an hour.

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 318kcal

Author Elizabeth Rodriguez

Ingredients

14-16 ounces Chicken Breast boneless and skinless
1½ teaspoon Salt divided (1 teaspoon for the chicken, ½ teaspoon for the stew, plus extra at the end if needed)
1 tablespoon Olive Oil
1 Medium Onion small dice
2 Carrots cut into rounds or half rounds depending on their size
2 Celery Ribs sliced
3-4 Garlic Cloves minced
½ teaspoon Italian Seasoning
¼ teaspoon Fresh Ground Pepper
2 tablespoons Butter
3 tablespoons Flour all purpose
4 cups Chicken Broth
12 ounces Red Potatoes cut into bite size pieces
Chopped Parsley for garnish optional
Lime Wedges for garnish optional
Crackers, Bread, or Cooked Rice for serving optional

Instructions

Season the chicken breast on both sides with 1 teaspoon of salt. Place it in the refrigerator until ready to use.
Heat the oil in a large pot over medium heat. Add the onions, carrots, and celery. Cook for 2 minutes, stirring frequently.
Next, add the garlic, Italian seasoning, ½ teaspoon of salt, and black pepper. Cook for 1 minute, stirring often.
Add the butter when it melts add the flour. Cook, while stirring, for 2 minutes to cook out the raw flour taste.
Now, add the chicken broth while stirring briskly and gently scraping any bits off the bottom of the pot.
When the flour mixture is dissolved add the chicken to the pot. Raise the heat and bring the broth to a boil.
Then, lower the heat to medium to medium-low, cover the pot and cook the chicken for about 20 minutes until cooked through (see notes). Keep the broth at a simmer, lower or raise the heat as needed.
Remove the chicken from the pot and set it on a cutting board to cool a bit.
Add the diced potatoes to the stew and raise the heat to bring the broth to a boil. When it is boiling, lower the heat to medium to medium-low, cover and keep the broth at a simmer.
In the meantime, shred (or dice) the chicken. Add it back to the pot as soon as you are finished. Cover the pot and continue cooking until the potatoes are tender, about 15-20 minutes.
Taste the chicken stew and add salt if needed. As a reference we added ½ teaspoon to ours.
Garnish with chopped parsley and serve with lime wedges, crackers, rice, bread, or on its own.

Notes

The chicken is cooked through when it is opaque, the juices run clear, and the internal temperature is at least 165°F at its thickest part.

Nutrition