Filled with fresh vegetables, boneless chicken thighs, and a touch of cream, this Creamy Chicken Stew is perfect for warming up in the winter.
About This Recipe
February is finally almost over, which means warmer days are just around the corner. But of course, the weather has decided to give us one more cold spell this week. I’ve heard it’s practically blizzard-like on the East Coast right now. It’s chilly here on the West Coast too, but not nearly as bad (though my dog is definitely voting for shorter walks right now).
Since it’s still cold out, I’m making a creamy chicken stew for dinner this week. I’m using boneless chicken thighs instead of chicken breasts because they’re more tender- and they happened to be on sale. This soup has a plethora of veggies, from celery and carrots to peas and potatoes. It’s hearty, filling, and healthy, and perfect for a cozy dinner in.
I even made some homemade chicken broth with some leftover bones from my freezer, which made it taste even better. That said, you can just use regular store-bought broth.
Key Ingredients
Olive oil: You’ll need some for searing the chicken and sauteeing the vegetables.
Chicken thighs: I like boneless skinless chicken thighs because they are super tender and juicy even when boiled in a stew. If you prefer chicken breasts, I recommend boiling the breasts whole, removing them from the broth, and shredding with two forks before adding them back in. This will make it a little more tender.
Vegetables: You’ll need onions, garlic, carrots, celery, potatoes, and frozen peas. For the potatoes, you can use any potato you like. Russet potatoes will give the creamiest texture, but I had extra red potatoes at home, so that’s what I used.
Flour: Flour helps thicken the stew, so it has a heartier quality. It’s important to mix this in before adding the chicken broth, so that it can disperse evenly and prevent clumping.
Chicken broth: I used Better Than Bouillon roasted chicken base mixed with water.
Seasonings: Italian seasoning, ground thyme, salt, and black pepper.
Instructions
STEP 1: In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the chicken on all sides (avoid stirring until browned on the bottom). Remove to a large bowl and set aside.
STEP 2: Add the remaining olive oil. Add the onion, garlic, carrots, and celery. Cook for 4-5 minutes until softened. Stir in the flour.
STEP 3: Add the chicken broth, Italian seasoning, ground thyme, and potatoes. Bring to a boil, reduce to a simmer, then cover and cook for 20 minutes until the potatoes are tender.
STEP 4: Stir in the frozen peas, heavy cream, and chicken, and cook for 2 more minutes. Season with salt and pepper to taste.
Creamy Chicken Stew
Ingredients
- 4 tablespoons olive oil (divided)
1 ½ pounds boneless skinless chicken thighs (cut into 1-inch pieces)
1 large onion (chopped)
3 cloves garlic (minced)
2 medium carrots (chopped big)
2 ribs celery (chopped)
⅓ cup flour
6 cups chicken broth
2 teaspoons Italian seasoning
¼ teaspoon ground thyme
2 pounds potatoes (cubed)
1 ½ cups frozen peas (or cut green beans)
½ cup heavy whipping cream
salt and black pepper to taste
Instructions
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In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the chicken on all sides (avoid stirring until browned on the bottom). Remove to a large bowl and set aside.
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Add the remaining olive oil. Add the onion, garlic, carrots, and celery. Cook for 4-5 minutes until softened.
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Stir in the flour until evenly mixed throughout.
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Add the chicken broth, Italian seasoning, ground thyme, and potatoes. Bring to a boil, reduce to a simmer, then cover and cook for 20 minutes until the potatoes are tender.
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Stir in the frozen peas, heavy cream, and chicken, and cook for 2 more minutes. Season with salt and pepper to taste (start with ½ teaspoon of each and then add more if you like)