The short answer: chicken stew simmers tender chicken with potatoes, carrots and herbs in a savory broth until the chicken hits 165°F — a thicker, chunkier bowl than chicken soup.
- Key numbers: 1½ lb chicken · 3 potatoes · ~45 minutes simmer · feeds 6
- Top moves: brown first, gentle simmer, thicken at the end, rest before serving
- Free and paid next step: get the free recipe book starter pages (we email it to you), or save your herb mix in the Family Recipe Binder ($6.99).
Our picks for chicken stew
Starter pickPrintables
Meal Planner & Grocery List
Weekly meals, a grocery list sorted by aisle, and pantry and freezer inventories so you shop once and waste less.
Printables
Family Recipe Binder
Section dividers, four recipe page layouts with room for the family story, 4x6 and 3x5 cards and a conversion chart - print it or type into the fillable version.
Prep time: 15 minCook time: 37 minTotal time: 52 minServings: 6 servings
Amounts and methods for this chicken stew recipe were checked November 6, 2026.
Chicken stew ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless chicken thighs or breasts | 1½ pounds | Chunks |
| Onion + carrots + celery | 1 + 3 + 2 | Diced |
| Potatoes | 3 medium | 1-inch chunks |
| Garlic | 3 cloves | |
| Chicken broth | 4 cups | |
| Tomato paste (optional) | 1 tablespoon | Depth |
| Thyme + bay leaf | 1 tsp + 1 leaf | |
| Flour or cornstarch | 2 Tbsp flour or 1 Tbsp starch | Optional thickener |
| Oil + salt/pepper | As needed | |
| Parsley | To finish |
How to make chicken stew
- Brown chicken. Season chicken; brown in oil in a Dutch oven. Transfer out. Poultry must reach 165°F by the end (USDA chicken).
- Aromatics. Soften onion, carrots and celery. Stir in garlic and tomato paste.
- Simmer. Add broth, potatoes, thyme and bay. Return chicken. Simmer gently 25 to 35 minutes until chicken is 165°F and potatoes are tender.
- Thicken (optional). Stir flour into a little cold broth, or use cornstarch slurry; simmer 2 minutes.
- Finish. Remove bay leaf; add parsley. Taste salt and pepper.
Leftovers keep about 3 to 4 days refrigerated. Reheat until steaming hot.
Beef version: beef stew. Brothier bowl: chicken noodle soup. More pots: soup recipes and easy comfort food recipes.
Plan the shopping and save the recipe
Write the meal on the week plan so the ingredients are already in the cart. For a different chicken supper, try homemade chicken and dumplings when you want a broth-based meal with a soft dumpling topping.
- Meal Planner & Grocery List, $3.99. A weekly menu, aisle-sorted grocery list and pantry inventory.
- Family Recipe Binder, $6.99. Keep your spice mix and timing notes with your other family recipes.
Browse more kitchen printables in the printables shop. Pair this with easy dinner ideas or meal planning on a budget.
Want free starter pages before you buy a binder? Get the free recipe book pages (we email it to you).
Frequently asked questions
How do you make chicken stew? Brown chicken pieces, saute onion and carrots, add broth, potatoes and herbs, simmer until chicken is 165°F and vegetables are tender, then thicken lightly if you want a gravy-style broth.
What temperature should chicken stew reach? Chicken needs 165°F in the thickest piece. Simmer gently so the meat stays tender instead of boiling hard.
Thighs or breasts? Boneless thighs stay juicier in a long simmer. Breasts work if you cut them into chunks and do not overcook.
How is chicken stew different from chicken soup? Stew is thicker and chunkier, usually with potatoes and less broth. Soup is brothier. See chicken noodle soup for the noodle bowl version.
Can I use a slow cooker? Yes, you can make chicken stew in a slow cooker. Brown the chicken first for flavor, then cook on low 6 to 7 hours or high 3 to 4 until chicken is 165°F and vegetables are tender.
How do you thicken chicken stew? Thicken chicken stew by mashing a few potato chunks into the broth or stirring in a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water) in the last few minutes.
Can chicken stew be frozen? Yes, chicken stew freezes well for 2 to 3 months. Cool, freeze in portions up to 2 to 3 months. Potato texture softens after freezing but flavor holds.
How long do leftovers last? Refrigerate within 2 hours and eat within 3 to 4 days. Reheat until steaming hot.
What herbs work best? Thyme, bay leaf and parsley are classic. Rosemary is good in small amounts so it does not dominate.
What do you serve with chicken stew? Serve chicken stew with dinner rolls, crusty bread, biscuits or a simple green salad.
How do I plan chicken stew into a week of dinners? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. has a weekly menu and aisle-sorted list so chicken, potatoes and carrots land on one trip. Make a double batch for lunches.
Where can I save my family's chicken stew recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages so your herb blend and thickening method stay with your other soups and stews.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Chicken from farm to table fsis.usda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage charts foodsafety.gov