Hearty Chicken Vegetable Stew

This Hearty Chicken Vegetable Stew is the kind of old-fashioned comfort food that makes a cold day feel a little better. Tender pieces of chicken simmer with potatoes, carrots, celery, onions, peas, and creamy cannellini beans in a rich, savory broth.

It is thick, hearty, and filling enough to serve as a complete meal, especially with warm homemade biscuits or crusty bread on the side.

What I especially love about this chicken stew is that it can be made earlier in the day. Letting it sit for a few hours gives the flavors time to blend, and it reheats beautifully when you are ready to serve it.

HOW TO MAKE HEARTY CHICKEN-VEGETABLE STEW

INGREDIENTS:

(Full list of measurements and instructions in printable recipe card.)

• Olive oil
• Butter
• Boneless, (skinless chicken tenderloins or chicken breast)
• Kosher salt
• Coarse black pepper
• Garlic salt
• All-purpose flour
• Chicken broth
• Celery
• Carrots
• Onion
• Potatoes
• Frozen green peas
• Cannellini beans (rinsed and drained)

INSTRUCTIONS:

Cut the boneless, skinless chicken tenderloins into bite sized cubes.  Heat olive oil and butter in a large Dutch oven, over a medium heat. When butter is melted, add the chicken. Season with a third of the salt, pepper, and garlic salt. Cook until lightly browned, about 5 minutes, stirring frequently.

Sprinkle some flour over chicken to make a thickening.  Gradually stir in chicken broth. Begin with 3 cups and add more later if too thick.

Season the celery, carrots, onions, and potatoes with one third of the seasonings. Stir into the chicken broth, and bring to a low boil. Reduce to low simmer and cook uncovered, until vegetables are tender and broth has thickened, about 25-30 minutes, stirring frequently. If broth is too thick, add remaining cup of broth.

Simmer until all veggies are tender.

Stir in frozen peas and a can of white cannellini beans. Check seasonings and add remaining salt, pepper and garlic salt if needed. Simmer 10 minutes. Remove from heat.

I made the stew a few hours earlier than we needed it to allow the flavors to blend.  Heat over a low heat, stirring frequently prior to serving.

This is a thick, hearty stew and a great addition to  your wintertime  menus.  Serve with warm biscuits or crusty bread.

Why You Will Love This Hearty Chicken Stew

• It is a comfort food full of flavor with tender chicken, veggies, and a rich broth. Perfect to warm you up on a cold day.
• The soup is convenient to make in a Dutch oven or large pot. This serves a crowd.
• It tastes even better the next day when warmed up as leftovers.

Frequently Asked Questions/Helpful Tips

How do I store this stew?
Place the stew in an airtight container and refrigerate for up to 3 days. I have never frozen this, but I see other recipes that say it tastes great after freezing.  Place in a large container or single-serving portions for up to 3 months.

Can I make this chicken stew ahead of time?
This is one of those recipes that I think benefits from being made a little ahead of time. If your schedule allows, prepare the stew several hours before serving and let it rest. The flavors have more time to come together, and you can simply reheat it gently before dinner.

When reheating, use low heat and stir frequently. If the stew has thickened too much while standing or chilling, add a little chicken broth to loosen it.

Another delicious chicken soup to try is my
CHICKEN POT PIE SOUP

This post was shared on Sweet Little Bluebird Weekend Potluck.

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HEARTY CHICKEN-VEGETABLE STEW

A hearty stew packed with chunks of chicken and savory vegetables in a rich broth.

Course Soups/Stews

Cuisine American

Keyword Hearty Chicken Stew, Chicken and Vegetable Stew

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 356kcal

Author pamelashank2015

Ingredients

• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 4 cups chicken tenderloins or skinless breast cut in bite size cubes
• 2 teaspoon kosher salt
• 1 teaspoon coarse black pepper
• 1 teaspoon garlic salt
• 1/4 cup all purpose flour
• 3-4 cups chicken broth
• 1 cup celery chopped
• 1 cup carrots chopped
• 1/2 medium onion chopped
• 1 cup potatoes peeled and cut in bite size cubes
• 1 cup frozen green peas
• 1 can 15.5oz white cannellini beans, drained and rinsed

Instructions

• Heat oil and butter in a large dutch oven, over a medium heat. When butter is melted, add the chicken. Season with a third of the salt, pepper, and garlic salt. Cook until lightly browned, about 5 minutes, stirring frequently.
• Sprinkle flour over the chicken and cook until combined, stirring constantly. Gradually stir in chicken broth. Begin with 3 cups and add more later if too thick.
• Season the celery, carrots, onions, and potatoes with one third of the seasonings. Stir into the chicken broth, and bring to a low boil. Reduce to low simmer and cook. uncovered, about 25-30 minutes, stirring frequently. If broth is too thick, add remaining cup of broth.
• Stir in the frozen peas and cannellini beans. Check seasonings and add remaining salt, pepper and garlic salt if needed. Simmer 10 minutes. Remove from heat.
• May serve now, or allow to set for flavors to blend. Reheat over low heat. Serves 6

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Helpful Tips:

For leftovers, place the stew in an airtight container and refrigerate for up to 3 days. I have never frozen this, but I see other recipes that say it tastes great after freezing.  Place in a large container or single-serving portions for up to 3 months.

This chicken stew will taste so much better if you are able to make it a few hours earlier than you need it, or even the day before. The flavors blend together better.