Cream of Chicken Stew
Cream of Chicken Stew is the ultimate comfort food, combining tender shredded chicken, hearty vegetables, and a rich, velvety broth infused with fresh thyme and a hint of garlic. This one-pot wonder starts with golden-seared chicken breasts and a medley of sautéed onions, carrots, celery, and potatoes, all simmered together in a creamy chicken broth. A touch of heavy cream gives it its signature luxurious texture, while frozen peas add a pop of color and sweetness. Perfect for cozy family dinners or a make-ahead meal, this satisfying stew is both nourishing and deeply flavorful. Ready in just an hour, it’s an easy recipe packed with wholesome ingredients, offering a delightful balance of textures and tastes. Serve it piping hot with a sprinkle of fresh parsley for a warming dish that feels like a hug in a bowl.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 3 medium potatoes, peeled and diced
- 1 teaspoon fresh thyme leaves
- 1 piece bay leaf
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and black pepper. Add them to the pot and sear each side until golden brown, about 3-4 minutes per side. Remove the chicken and set it aside.
In the same pot, add the remaining olive oil and butter. Once melted, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the all-purpose flour, mixing it into the vegetables. Cook for 1-2 minutes to create a roux.
Gradually pour in the chicken broth while stirring continuously to avoid lumps. Once well combined, add the heavy cream and stir.
Return the seared chicken breasts to the pot, followed by the diced potatoes, thyme, and a bay leaf. Season with salt and black pepper.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the chicken is fully cooked and the potatoes are tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the stew.
Add the frozen peas and cook for an additional 5 minutes.
Taste and adjust the seasoning with more salt and pepper, if needed.
Serve the cream of chicken stew hot, garnished with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.3 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1301 mg | 28% | |
*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.
