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!
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.