This warm and hearty one pot chicken stew recipe is easy to create and makes a wonderful healthy meal for the whole family to enjoy.
There's nothing like a big pot of stew on a cold wintery or rainy day. This chicken stew tastes much like my mother-in-law's chicken pot pie but you don't have to make the homemade noodles. They are wonderful but take extra time and effort.
Making Chicken Stew
What You'll Need
- chicken parts bone-in skin-on (mix of thighs and breasts)
- 2 tablespoons olive oil
- 1.5 cups onion finely diced
- 1 cup celery finely diced
- 2 large carrots peeled and cut up into bite sized pieces
- 2 pounds of potatoes peeled and cubed (about 4 large)
- 2 quarts chicken broth
- 10 ounces frozen cut green beans (thawed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
Start with sauteing onions and celery just like you would with most soups and stews. Often I use diced carrots too. However, in this dish, the carrots will be larger bite-sized pieces and are added later.
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Brown the chicken parts with the skin on. This brings extra flavor to the dish. Do this in batches.
After the chicken is browned on both sides you can remove it and let it cool before pulling the meat from the bones and chopping it up or shredding it.
While the chicken is cooling add the carrots, broth, and potatoes and simmer them until the potatoes and carrots are easy to pierce with a fork or "fork tender."
Then you can add the chicken back to the pot along with the green beans.
To thicken the stew make a slurry. Do this by dipping a 1/2 measuring cup of the hot liquid broth and placing it in a small jar along with 2 tablespoons of flour.
Shake the jar and once the broth and flour have mixed well together you can stir it into the pot.
Allow the stew to simmer for a little while longer and thicken slightly before serving.
Is it a one-pot chicken stew or a soup? It's up to you what you want to call it but I think you will agree that it's pretty dang good.
One Pot Chicken Stew Recipe
Equipment
- Large dutch oven pot
Ingredients
- 3 pounds chicken bone in skin on
- 2 tablespoons olive oil
- 1.5 cup onion finely diced
- 1 cup celery finely diced
- 2 large carrots peeled and cut up into bite sized pieces
- 2 pounds potatoes peeled and cubed
- 2 quarts chicken broth
- 10 ounce cut green beans
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all purpose flour
Instructions
- Saute celery and onions in olive oil in a large pot or dutch oven on medium-high heat for 3-5 minutes or until the vegetables are soft.
- Add chicken pieces with skin side down in batches for about 5 minutes until the skin is browned.
- Flip the chicken and saute for an additional 5 minutes.
- Remove chicken onto a plate and allow to cool.
- Remove chicken from bones and skin and shred.
- Add broth and carrots and potatoes to the dutch oven.
- Simmer until potatoes are fork tender.
- Return shredded chicken to the pot and add in the green beans.
- Take 1/2 cup of broth and mix it with 2 tablespoons of flour in a small jar to make a slurry.
- Shake the jar until well mixed.
- Pour the broth and flour mixture into the stew.
- Simmer for another 10 minutes to allow the stew to thicken slightly.
- Serve in bowls.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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