Old Fashioned Chicken Stew is rich, hearty, and full of deep and savory chicken flavor. It is the perfect meal for the family on a cold day!
Soup season has arrived and we are here for it! Stews are just our favorite soup’s heartier cousin. We love them both, but as the weather turns cold, we need stew. It provides all the nourishing warmth of regular soup, yet it is filling enough to be a meal all by itself. However, that doesn’t stop us from serving it with our favorite french bread. No one gets between us and our love for bread! Join us in settling into this cold weather season and sipping on soups for every meal!
Chicken Options for Old Fashioned Chicken Stew:
We love the ease of using boneless skinless chicken breasts, but you can always use thighs or even a pre-cooked shredded rotisserie chicken.
Herbs:
If you would like to use fresh herbs, you can always substitute those in. You will want to increase the amount used to approximately 1 tablespoon each.
Cornstarch Substitute:
If you would prefer a creamier stew, you can add in 1 cup of heavy cream instead of the cornstarch slurry.
Make-Ahead and Reheating Instructions:
You can always make your stew up to 24 hours ahead of time. Simply store in the fridge and reheat in a saucepan over medium-low heat until warmed through.
Storage Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days.
If you like this recipe, you may be interested in these other delicious soup recipes:
Doubled the chicken, left out potatoes, serves with freshly made drop biscuits. Heaven!
perfectly delicious. No changes.
This is the best chicken stew recipe ever! I used fresh herbs and didn’t change a thing in the recipe. Served with a tossed salad and sweet tea! The family loved it.
I’m making this tonight for dinner – it’s 47 outside ( in Florida) I also added summer squash , zucchini and spinach to it, hoping that everyone’s vegetable intake would be a little higher. It smells delicious.