Chicken Stew soup
This hearty chicken stew brings warmth and comfort with every bite. Tender, skin-on chicken breasts are seared to golden perfection and simmered with sweet potatoes, carrots, and savory broth, creating a rich and flavorful dish.
The combination of fresh thyme and roasted chicken base enhances the depth of flavor, while the sweet potatoes add a delightful sweetness that balances the savory ingredients. This stew is a satisfying meal perfect for chilly evenings.
Easy to prepare and full of wholesome ingredients, this chicken stew is a versatile dish that will quickly become a family favorite. With a simple method and the right blend of spices, it’s a meal that delivers both comfort and taste.
Chicken Stew Ingredients
The key to this chicken stew lies in the rich, skin-on, bone-in chicken breasts, which provide a deep, savory base and tender meat that shreds beautifully.
Carrots and sweet potatoes bring a balance of natural sweetness and texture, complementing the hearty flavors while adding a comforting earthiness.
The roasted chicken base enhances the stew’s depth, while fresh thyme adds a fragrant, herbal note that ties everything together, elevating the dish to a whole new level of warmth and flavor.
Chicken Stew Recipe Tips
- Searing the Chicken:
To achieve crispy, golden-brown skin, ensure that the oil in your Dutch oven is hot before adding the chicken. Pat the skin dry with a paper towel to avoid excess moisture, which can prevent the skin from crisping up properly. Avoid moving the chicken around in the pot while it sears to get that perfect, even brown. - Flour Usage:
When adding flour to the sautéed vegetables, make sure to cook it until fragrant and slightly golden. This helps eliminate any raw flour taste and creates a richer base for the stew. Stir the flour in gradually to avoid clumping, ensuring a smooth, velvety texture in your broth. - Thyme Options:
If you prefer a stronger herb flavor, fresh thyme works wonders in this stew. If using dried thyme, reduce the quantity to avoid overpowering the dish. Fresh thyme stems can be removed easily after simmering, but if using dried, you can add it directly to the pot with the chicken base.
What to Serve with Chicken Stew
- Crusty Bread:
Serve your chicken stew alongside a loaf of warm, crusty bread. The bread is perfect for soaking up the rich, flavorful broth and adds a comforting, rustic element to the meal. Opt for sourdough or a hearty whole grain bread to add more texture and flavor. - Green Salad:
A simple green salad with a tangy vinaigrette pairs beautifully with the richness of the stew. The freshness and acidity of the salad help balance the hearty, savory flavors of the chicken stew. Consider using mixed greens, arugula, or spinach with a light lemon dressing for contrast. - Mashed Potatoes:
For an extra dose of comfort, serve the chicken stew over creamy mashed potatoes. The smooth, buttery potatoes will complement the stew’s rich sauce, making each bite more satisfying. You can even mix in roasted garlic or herbs like rosemary for added depth.
FAQ
- Can I use boneless, skinless chicken breasts?
Yes, you can substitute boneless, skinless chicken breasts, but the result will be slightly different. Bone-in chicken provides more flavor, and the skin helps to create a rich broth. Boneless breasts will cook faster and may require less simmering time. - Can I make this dish in a slow cooker?
Yes, this stew can be made in a slow cooker. Brown the chicken and sauté the vegetables before transferring them to the slow cooker with the rest of the ingredients. Cook on low for 4-6 hours or until the chicken is tender and cooked through. - Can I freeze leftovers?
Absolutely! This chicken stew freezes well. After it cools, store it in an airtight container or freezer bag. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on the stovetop or in the microwave. - Can I add other vegetables to the stew?
Yes, feel free to add other vegetables like peas, parsnips, or celery to the stew. Just be sure to adjust cooking times as needed. Root vegetables like turnips or parsnips can be added alongside the sweet potatoes for more variety and texture.
Chicken Stew
This hearty chicken stew brings warmth and comfort with every bite. Tender, skin-on chicken breasts are seared to golden perfection and simmered with sweet potatoes, carrots, and savory broth, creating a rich and flavorful dish.
Ingredients
- 2 tablespoons neutral oil e.g., avocado or canola, divided
- 2 pounds skin-on bone-in chicken breasts (2 to 3 breasts)
- Kosher salt and freshly ground black pepper to taste
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 1/4 cup all-purpose flour
- 2 teaspoons roasted chicken base or bouillon
- 6 cups water divided
- 2 large stems fresh thyme or 1 teaspoon dried thyme leaves optional
- 1 pound sweet potatoes cut into 1/2-inch cubes (approximately 3 1/2 cups)
Instructions
- Sear the Chicken:
- Begin by heating 1 tablespoon of oil in a large Dutch oven over medium-high heat. Pat the chicken breasts dry using a paper towel and season generously with salt and pepper. Once the oil is hot and shimmering, place the chicken skin-side down in the pot, cooking undisturbed for 5 to 7 minutes, or until the skin is deeply golden brown. Transfer the chicken to a plate and set aside.
- Cook the Vegetables:
- Reduce the heat to medium and add the diced onion and carrots to the pot. Sauté, stirring frequently, until the vegetables are softened, about 4 to 5 minutes. Scrape up any browned bits from the bottom of the pot to incorporate the flavors. Add the remaining tablespoon of oil, followed by the flour, stirring until it is fully combined and fragrant, about 2 minutes.
- Add the Remaining Ingredients:
- Mix the chicken base with 1 cup of hot water and pour it into the pot, making sure to scrape the bottom to loosen any remaining bits. Return the chicken to the pot, along with any accumulated juices, and add the remaining 5 cups of water. Add the thyme, if using, and bring the mixture to a simmer over medium-high heat. Once simmering, add the sweet potatoes.
- Simmer and Finish:
- Reduce the heat to low, cover the pot with a lid, and simmer gently for about 25 minutes, or until the chicken reaches an internal temperature of 165°F. Once cooked, remove the pot from the heat and transfer the chicken to a cutting board. Let the chicken rest for 10 minutes before discarding the skin. Shred the chicken and remove the thyme stems, if used. Return the shredded chicken to the pot, taste, and adjust seasoning with salt and pepper as needed. Serve and enjoy.
