Recipe for Chicken Stew

This Chicken Stew recipe is easy, hearty, warm, nourishing comfort in a bowl and SO good you’ll want to make it again and again! The Chicken Stew is loaded with juicy chicken, buttery potatoes, hearty carrots and celery, fresh green beans and aromatic onions, garlic and herbs swaddled in a rich, cozy gravy-broth. It’s a hypnotic tapestry of flavor and texture in every spoonful. This easy Chicken Stew recipe is also extremely versatile and pantry friendly – swap the chicken for ground beef or sausage, swap veggies or add more favorites, make it creamy, brothy or stew-like (all variations included). It also make ahead friendly (tips and tricks included) and stores and reheats beautifully!

📝 Ingredients

• 4 tablespoon olive oil (divided)
• 3 tablespoons unsalted butter
• 1 pound boneless skinless chicken thighs, patted dry (OR rotisserie chicken)
• salt and pepper
• 1 onion, diced
• 1 cup carrots (chopped 1/2-inch thick)
• 1 cups celery (chopped 1/2-inch thick)
• 1 pound baby yellow/Dutch or red potatoes (quartered)
• 4-6 garlic cloves (minced)
• 1/3 cup all-purpose flour
• 6 cup low sodium chicken broth
• 1 14 oz. can fire roasted diced tomatoes with juices
• 1 14 oz. can cannellini beans (rinsed and drained)
• 2 teaspoons chicken bouillon
• 1 tsp EACH dried parsley, dried oregano, dried thyme
• 1/2 tsp EACH dried basil, paprika, ground cumin
• 1 bay leaf
• 5 oz. (1 heaping cup) green beans, trimmed (chopped into 1-inch pieces)

👨‍🍳 Instructions

1. 1Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
2. 2Melt 3 tablespoons butter with 2 tablespoon olive oil over medium low heat in now empty pot with the drippings. Once melted, increase to medium-high heat and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pan. Add garlic and sauté for 30 seconds; sprinkle in flour then cook, stirring constantly for 2 minutes (it will be thick).
3. 3Add chicken back to the pot along with all remaining ingredients EXCEPT green beans. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for 12-15 minutes or until chicken is tender enough to shred.
4. 4Remove chicken to a cutting board and shred into bite-size pieces once cool enough to handle (don’t add back to soup yet).
5. 5Meanwhile, add green beans to soup and continue to simmer the soup for an additional 10-15 minutes, partially covered or until potatoes are tender. Stir stew occasionally while simmering, partially replacing the lid so the stew doesn't burn.
6. 6Stir in shredded chicken (or rotisserie chicken if using). Stir in additional broth for a less “chunky” stew if desired. Taste and season with additional salt and pepper if desired (I like more salt).