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–+ servings
White glass bowl of creamy chicken stew.
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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!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings 6 servings
Calories 425kcal
Author Brandie Skibinski

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 (low or no sodium can also be used)
  • 2 (10.5 ounce) cans cream of chicken with herbs soup (low sodium can be used)
  • ⅔ cup heavy cream
  • chopped fresh parsley (optional, for garnish)

Instructions

  • In a dutch oven or stockpot, melt 2 Tablespoons salted butter over medium heat.
  • Add 1 cup sliced carrots, 1 cup chopped celery and 3 medium red potatoes, diced into 1" chunks to the melted butter. Saute them for 5-7 minutes or until the potatoes have a light golden-brown edge.
    A pot with diced carrots, celery, potatoes, and melted butter.
  • Stir in 3 cups shredded cooked chicken and ½ Tablespoon minced garlic. Cook for an additional 1-2 minutes until the butter is absorbed and the garlic becomes fragrant.
    A pot with garlic, shredded chicken, diced carrots, celery, potatoes, and melted butter.
  • Pour in 2 cups chicken broth and then add 2 (10.5 ounce) cans cream of chicken with herbs soup. Stir everything together until the mixture is smooth.
    Chicken broth and cream of chicken soup on top of the rest of the ingredients in a large pot.
  • 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 ⅔ cup heavy cream.
    A pot of Creamy chicken stew with heavy cream on top.
  • Season with salt and pepper according to your taste. Serve and garnish chopped fresh parsley (optional).

Video

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

Calories: 425kcal | Carbohydrates: 29g | Protein: 24g | Fat: 24g | Sodium: 1132mg | Fiber: 3g | Sugar: 5g
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