- Prep time 20 minutes
- Cook time 30 minutes
- Serves 2 to 4
Nourishing, easy, and flavorful, this chicken stew feels like a big warm hug if you ever need one, and it's especially wonderful to make during the long, cold months of winter. Whether it's putting a comforting meal on the table on a weeknight or nursing a loved one back to health, this recipe will come to your rescue. The best part? It takes only 30 minutes to put together, and it couldn't be any easier to make.
Just as rich and heartwarming as beef stew, this chicken stew only uses one pot. I prefer chicken thighs because they have extra flavor after searing, but you can certainly use breasts or even store-bought rotisserie chicken for an even quicker turnaround (with the latter, just skip the first step). Whatever kind of chicken you've got on hand should work here. This recipe is a great place to start your stew journey: I kept it simple with carrots, celery, and potatoes. Feel free to throw in vegetables like peas, green beans, and mushrooms—at the same time as the carrots and celery—to make it even more delicious and hearty. Try with greens, like kale or spinach or even cabbage. Yukon golds are called for here due to their silky texture, but honestly any kind of potato (cut into bite-size pieces) will do.
The leftovers freeze super well. I always make a double batch that comes in handy on a rainy day. Thaw in the fridge for at least several hours or up to a couple days, then reheat on a low simmer until warm. And dinner is ready.
Helpful tools for this recipe:
- Milo by Kana Cast Iron Classic Dutch Oven
- Five Two Double-Sided Bamboo Cutting Board
- Italian Serveware, Movida (7-Piece Serving Set) —Rachel Gurjar
extra-virgin olive oil
skinless boneless chicken thighs
medium white onion, finely chopped
garlic cloves, finely chopped
medium carrots, peeled and cut into 1-inch pieces
ribs celery, cut into 1-inch pieces
low-sodium homemade or store-bought chicken stock
Yukon gold potatoes, cut into bite-size pieces
freshly ground black pepper
Chopped parsley, for garnish
- In a large heavy-bottomed pot over medium-high heat, heat the oil. Sear the chicken for about 3 minutes on each side, until browned. Transfer to a cutting board and cut the chicken into bite-size pieces. Set aside.
- In the same pot over medium heat, cook the onion and garlic, stirring, for about 3 minutes, until translucent and softened; season with salt. Add the rosemary and thyme and cook, stirring occasionally, for about 2 minutes, until fragrant. Add the carrots and celery and cook, stirring occasionally, for about 8 minutes, until translucent.
- Add the flour and cook, stirring constantly, for about 3 minutes, until all of the vegetables are coated and the raw taste has cooked off. Slowly pour in the stock, stirring to break up any lumps of flour.
- Add the chicken, potatoes, and pepper and stir to combine. Bring to a boil, then reduce the heat to medium-low and simmer for about 20 minutes, until the chicken and potatoes are fully cooked and the liquid has slightly thickened. Taste and adjust the seasonings; discard the thyme and rosemary sprigs.
- Divide the soup among bowls. Garnish with the parsley.