Carrot

Chicken Stew With Potatoes, Carrots & Celery

by:
January 18, 2022
5
26 Ratings
Chicken Stew With Potatoes, Carrots & Celery
Photo by James Ransom. Prop Stylist: Gerri Williams. Food Stylist: Anna Billingskog.
  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 2 to 4
Author Notes

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

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds skinless boneless chicken thighs
  • 1 medium white onion, finely chopped
  • 4 garlic cloves, finely chopped
  • Kosher salt
  • 1 sprig rosemary
  • 1 sprig thyme
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 3 ribs celery, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 32 ounces low-sodium homemade or store-bought chicken stock
  • 1 pound Yukon gold potatoes, cut into bite-size pieces
  • 1/2 teaspoon freshly ground black pepper
  • Chopped parsley, for garnish
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the soup among bowls. Garnish with the parsley.
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  • Kiara Sexton
    Kiara Sexton
  • Kip Reynolds
    Kip Reynolds
  • Rachel Gurjar
    Rachel Gurjar
  • Dubyel
    Dubyel
Rachel Gurjar

Recipe by: Rachel Gurjar

Rachel is an immigrant from Mumbai, India now based out of Brooklyn, New York. She is a chef, photographer and food editor who loves to cook and develop delicious recipes from her culture and beyond. In her free time, you will find her exploring street food around the city!

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30 Reviews

AlisonK
AlisonK November 27, 2022
I made this tonight and it was pretty good. I used ground chicken (cooked and then set aside until the end once the soup came to a boil I added it back in) I used red potatoes and dried thyme/rosemary.
Love this recipe- adding it to my favorites!
 
LD7988
LD7988 October 4, 2022
Like so many before me have said, this is super tasty with very little effort. Used two chicken thighs (with drumstick) on the bone for the chicken and didn’t bother to cut it to pieces- still made for a lovely dinner for two!
 
Kiara S.
Kiara S. August 3, 2022
I made this. It was comforting and lovely. My homemade stock was have a bit lighter in flavour than I like so I added a little white wine and a squeeze of lemon and deglazed the pan before adding the stock.
 
Kiara S.
Kiara S. August 3, 2022
Also added a tiny bit of Better Than Bouillon!
 
Ann
Ann March 28, 2022
This was delicious! As one of the reviewers suggested and as a southerner, I served it over brown rice.
 
Gingle
Gingle March 28, 2022
Brown rice *and* potatoes?
 
Dinochu#05
Dinochu#05 January 29, 2022
Quick, easy & tasty!
 
Kip R.
Kip R. January 29, 2022
Perfect for those ice cold south Florida winter nights. 🥶 👍🏻👍🏻🤣👍🏻👍🏻
 
elfleming
elfleming January 16, 2022
I’d like to sub arrowroot starch for the flour. When should I add it?
 
Dani
Dani December 7, 2021
This recipe really hit the spot. Quick, easy and really delicious. The only thing I would change next time is to add some green beans and maybe mushrooms. I like lots of veg in my stew. This is a keeper.
 
goonll
goonll February 3, 2021
Fantastic! Very easy to prepare! I did some adjustments, such as using almond flour (GF) and vegetables I had on hand. It turned out wonderful! This is my go to for chicken soup from now on! 👍
 
Susanlinds
Susanlinds December 30, 2020
This looks so appealing and hits all the comfort notes. To just halve the potatoes seems odd. I am wondering if you are referring to regular size or mini size Yukon golds?
Thanks so much.
 
Gingle
Gingle December 30, 2020
I bought small baby Yukon gold potatoes that were about the size of an egg, and cut them in half or quarters. I wanted bite sized pieces.
 
Susanlinds
Susanlinds December 30, 2020
Thanks for your input.
I cut my larger potatoes in 8ths.

That worked too.
 
Gingle
Gingle December 25, 2020
I made this delicious stew the day before Christmas. It was so warm and comforting, it's my new favorite stew. I like this version oh so much more than it's beef cousin. It's "lighter" - if that's a word one can use about stew. I think it's because it doesn't have wine in it, although one could have done so. I took the advice of one of the commenters below, but instead of regular tomato paste, I used sun-dried tomato paste. It added a bit more tang, I think. We served it with fresh crusty bread, and it was delicious! Thank you for the recipe and the inspiration!
 
Mona C.
Mona C. January 7, 2021
How much tomato paste did you use?
 
Gingle
Gingle January 7, 2021
It comes in like a toothpaste tube. I squeezed out maybe one or two tablespoons.
 
MissChristina
MissChristina December 22, 2020
Was trying to find a way to use up end-of-the-week groceries, and this recipe randomly popped up on my feed. Somehow, conveniently, I had exactly all these items left in my pantry/fridge. I made the stew with a few tweaks: added 2 tablespoons of tomato paste before stirring in the flour, and made some egg noodles to add in. The creamy-tomato-y flavor was a hit.
 
Gingle
Gingle December 23, 2020
Did you substitute the potatoes for the noodles? I like the sound of the addition of the tomatoes. That sounds like it would add some nice richness.
 
Rachel G.
Rachel G. December 23, 2020
so glad you loved this!! I do love the addition of tomato paste!
 
MissChristina
MissChristina December 25, 2020
I used both potatoes and noodles. The additional carbs were needed for hungry boys.
 
MissChristina
MissChristina December 25, 2020
I used both potatoes and noodles. The added carbs were needed for hungry boys!
 
Dubyel
Dubyel January 16, 2022
Here in the Deep South, we tend to eat everything over rice, so that's what we did with this stew. Since my family tends to graze, after completing the recipe instructions, I put it in the Instant Pot on slow cook, and it was much better after several hours. I also added about a tablespoon of chicken Better Than Bouillon to boost the flavor.
 
Krissa
Krissa December 19, 2020
This is a delicious stew. Only changes I made was adding about 1/2c. White wine and some frozen peas at the end.
 
Rachel G.
Rachel G. December 23, 2020
love! I think peas are a delish addition.
 
Claudia
Claudia December 19, 2020
Nourishing and pleasing, perfect to feed the family - additional bread for the hungry boys included - and so easy to put together, perfect for the busy days leading up to Christmas.
 
Rachel G.
Rachel G. December 23, 2020
so glad!!
 
scroger
scroger December 19, 2020
Excellent recipe! Used more veggies and broth than called for, but allowed everything to cook down until the potatoes are soft through and through. Love the thickness and flavor in a recipe that has no cream, butter or milk.
 
Patricia V.
Patricia V. December 17, 2020
Very flavorful with so little work! Tastes like it cooked for hours. Perfect for times when I can't plan ahead.
 
Patricia V.
Patricia V. December 17, 2020
Very flavorful with so little work! Tastes like it cooked for hours.