Chilly Day Chicken Soup Stew
Warm up your soul and satisfy your hunger with this hearty and comforting Chilly Day Chicken Soup Stew—a perfect blend of cozy flavors for cold-weather days. Featuring tender, golden-seared chicken thighs, a medley of fresh vegetables, creamy golden potatoes, and a velvety broth infused with thyme and garlic, this one-pot wonder strikes the perfect balance between a soothing soup and a filling stew. Finished with a splash of heavy cream and a pop of brightness from frozen peas, this recipe offers rich and wholesome flavor in every bite. Quick to prepare in under 90 minutes, this dish promises to be a family favorite, ideal for weeknight dinners or casual gatherings. Serve it piping hot with a sprinkle of fresh parsley and some crusty bread on the side for a complete, satisfying meal.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 3 medium golden potatoes, diced
- 6 cups chicken broth
- 2 pieces bay leaves
- 3 sprigs fresh thyme sprigs
- 1 cup frozen peas
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the chicken thighs skin side down for 5-6 minutes until golden brown. Flip and cook the other side for 4 more minutes. Remove the chicken and set aside (it will finish cooking in the stew).
In the same pot, add the diced onions and sauté for 3-4 minutes until translucent, scraping up any browned bits from the bottom of the pot.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the carrots, celery, and potatoes. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally.
Pour in the chicken broth and add the bay leaves and thyme sprigs. Bring the mixture to a boil.
Nestle the seared chicken thighs back into the pot, skin side up. Lower the heat to a simmer, cover, and cook for 25 minutes.
Remove the chicken thighs and set them aside to cool slightly. Discard the bay leaves and thyme sprigs from the pot.
While the soup simmers, shred the chicken meat, discarding the skin and bones. Return the shredded chicken to the pot.
Stir in the frozen peas and heavy cream. Simmer uncovered for another 5 minutes until the peas are tender and the broth is creamy.
Taste and adjust seasoning with more salt and pepper if needed.
Ladle the soup stew into bowls and garnish with chopped fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 6468 mg | 281% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 31.0 g | ||
| Protein | 150.4 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5737 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
