Creamy Chicken Stew
Imagine a bowl of Creamy Chicken Stew with a creamy broth and shredded, tender chicken with your favorite stew veggies. Easy to make and ready in under an hour!
A THICK AND COMFORTING STEW
This Creamy Chicken Stew is the perfect comfort food on a chilly evening. It’s full of flavor, with a deliciously thick and creamy broth that will warm you up fast. The great thing about this recipe is that it’s simple to make and doesn’t require too many ingredients, so you can put it together quickly and easily.
FREQUENTLY ASKED QUESTIONS:
This recipe is actually a lot easier to make on the stovetop since you make it all in one pot and it whips up pretty quickly. Having said that, I’ve never actually tested this recipe in a slow cooker but I’m sure it could be done. You may want to add a bit more chicken broth so that there is plenty for the veggies to simmer in. If you give it a try, please let me know how it turns out for you!
Sure. Just remember that this is a stew, so it is supposed to be thick. If you want this stew to be thinner (similar to a soup), you can thin it out with more chicken broth. Or perhaps try my Chicken Pot Pie Soup recipe.
Yes. You could easily make this with turkey or ham.
Feel free to personalize the recipe by incorporating various vegetables or herbs. For instance, you have the option to replace red potatoes with sweet potatoes or butternut squash, or add a touch of freshness with some thyme or rosemary for enhanced flavor.
This type of stew really is a whole meal. You could serve it with some crusty bread or perhaps a side salad.
Once your Creamy Chicken Stew cools to room temperature, you can transfer it into an airtight container. You have two options for storing it: refrigeration for 3-4 days, or freezing for a longer period of 2-3 months.
When it’s time to enjoy your reheated stew, simply warm it on the stovetop over medium-low heat. Remember to give it an occasional stir until it reaches the ideal temperature throughout. In case the stew has thickened more than desired, a splash of chicken broth or water can be added to achieve the perfect consistency.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter – unsalted butter can be used if you need lower sodium.
- carrots and celery – these are standard chicken stew vegetables but you can use what you like. Onion can be added as well. Just make sure to sauté it wit the celery and carrots.
- red potatoes – red potatoes don’t soak up as much of the broth as russet potatoes so if you decide to use russet potatoes, you are probably going to have to add a bit more broth. Yukon gold potatoes work well here too.
- shredded cooked chicken – I just used store bought rotisserie chicken for this.
- minced garlic – freshly minced or the jarred garlic work fine here.
- chicken broth – if necessary, you can use low or no sodium chicken broth.
- cream of chicken with herbs soup – I think the cream of chicken with herbs adds a touch more flavor but the regular cream of chicken will do. You can also purchase this in a low sodium option. Or you can try making a Homemade Cream of Chicken Soup.
- heavy cream – heavy cream is going to give you a super creamy soup. You could use milk in a pinch but heavy cream is really the way to go.
HOW TO MAKE CREAMY CHICKEN STEW
In a dutch oven or stockpot, melt the butter over medium heat. Add the diced carrots, celery, and potatoes to the melted butter. Sauté them for 5-7 minutes or until the potatoes have a light golden-brown edge. Stir in the cooked chicken and minced garlic. Cook for an additional 1-2 minutes until the butter is absorbed and the garlic becomes fragrant.
Pour in the chicken broth and then add the cream of chicken soup. Stir everything together until the mixture is smooth. Bring the soup to a boil, cover, then reduce the heat to a gentle simmer. Cook for 15-25 minutes, stirring frequently, until the vegetables are tender when pierced with a fork. Cooking time may vary based on the size of your vegetables. Remove the pot from the heat and stir in the heavy cream.
Season with salt and pepper according to your taste. Serve and garnish with fresh parsley (optional)
CRAVING MORE RECIPES?
Creamy Chicken Stew
Ingredients
- 2 Tablespoons salted butter
- 1 cup sliced carrots
- 1 cup chopped celery
- 3 medium red potatoes, diced into 1" chunks (you can peel the potatoes if you prefer no skin)
- 3 cups shredded cooked chicken
- ½ Tablespoon minced garlic
- 2 cups chicken broth
- 2 (10.5 ounce) cans cream of chicken with herbs soup
- ⅔ cup heavy cream
- chopped fresh parsley, optional garnish
Instructions
- In a dutch oven or stockpot, melt the butter over medium heat.
- Add the diced carrots, celery, and potatoes to the melted butter. Saute them for 5-7 minutes or until the potatoes have a light golden-brown edge.
- Stir in the cooked chicken and minced garlic. Cook for an additional 1-2 minutes until the butter is absorbed and the garlic becomes fragrant.
- Pour in the chicken broth and then add the cream of chicken soup. Stir everything together until the mixture is smooth.
- Bring the soup to a boil, cover, then reduce the heat to a simmer. Cook for about 15-25 minutes, stirring frequently, until the vegetables are tender when pierced with a fork (cook times may vary but you want the veggies to all be fork tender).
- Remove the pot from the heat and slowly stir in the heavy cream.
- Season with salt and pepper according to your taste. Serve and garnish with fresh parsley (optional)
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- When cutting all veggies, make sure they’re cut in similar size so they cook evenly.
- This is a stew so it is supposed to be thick. if you want to thin it out some, try adding in some more chicken broth.
- You can use low sodium broth and soups if desired.
- The parsley just adds a bit of color and is not necessary for flavor.
- Make sure you let the soup cool before storing in the fridge for up to 4 days or freezer for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Love this recipe!! Made in my slow cooker so didn’t add the broth since the slow cooker always creates extra liquid. It’s excellent. I added onions because I don’t know how to cook without them. Lol Thanks for the recipe.
Delicious, inexpensive, & easy! I used golden potatoes because that’s what I had, made no otter changes. My brother called asking for leftovers the next day.