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A rustic bowl of creamy old-fashioned chicken stew with tender chicken, carrots, celery, and fresh herbs, served with crusty bread.

Hearty Old-Fashioned Chicken Stew

A cozy and comforting chicken stew made from scratch with tender chicken, hearty vegetables, and creamy broth — just like grandma used to make!
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Course: Dinner, Soup, Stew
Cuisine: American, Comfort Food
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3-pound whole chicken, cut into pieces (or bone-in chicken breasts/thighs)
  • 2 cups chicken broth or stock (homemade or store-bought)
  • 3 tbsp all-purpose flour
  • 1/2 cup whole milk
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil or vegetable oil
  • 1 large yellow onion, chopped
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced (Russet or Yukon Gold)
  • 1 tsp dried thyme (or 1 tbsp fresh thyme)
  • 1 bay leaf
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper, plus more to taste
  • 1 cup frozen peas or corn (optional)

Equipment

  • Large Dutch oven or stockpot
  • cutting board and sharp knife
  • Measuring Cups and Spoons
  • Whisk
  • Ladle
  • Forks or tongs for shredding chicken

Method
 

  1. Place the chicken pieces in a large stockpot and cover with water. Bring to a boil, reduce heat, and simmer for 60 minutes until fork-tender.
  2. Remove chicken from pot and reserve 2 cups of the cooking liquid. Let chicken cool slightly.
  3. Remove skin and bones, then shred the chicken into bite-sized pieces. Discard skin and bones.
  4. In the same pot, heat olive oil over medium. Sauté onion, carrots, and celery for 5–7 minutes until softened.
  5. Add garlic and cook 1 more minute until fragrant.
  6. Sprinkle flour over vegetables and stir for 1–2 minutes to form a roux.
  7. Gradually whisk in reserved chicken liquid and 2 cups broth until smooth.
  8. Add potatoes, thyme, and bay leaf. Bring to a simmer, cover, and cook for 15–20 minutes until potatoes are tender.
  9. Stir in the milk and continue simmering 5–10 minutes to thicken.
  10. Return shredded chicken to the pot and stir gently. Season with salt and pepper to taste.
  11. If using, stir in peas or corn during the last 5 minutes. Remove bay leaf before serving.

Notes

Use bone-in chicken for richer flavor or swap for boneless to save time. Replace flour with cornstarch for a gluten-free version. Whole milk can be swapped with half-and-half or cream for extra richness. Feel free to add peas, corn, or root vegetables.