Good Old Fashioned Chicken Soup Stew
Warm your soul with this Good Old Fashioned Chicken Soup Stew, a comforting classic that combines the heartiness of a stew with the soothing simplicity of chicken soup. Made with tender bone-in chicken thighs, fresh vegetables like carrots, celery, and potatoes, and infused with aromatic bay leaves and thyme, this slow-simmered dish is bursting with flavor. The addition of frozen peas and a sprinkle of fresh parsley adds color and vibrancy to every bowl. Perfect for chilly days or when you need a wholesome, one-pot meal, this recipe is easy to make and ready to serve in just under two hours. Pair it with crusty bread for a complete and satisfying meal the whole family will love. Whether you’re seeking a nostalgic taste of home or a cozy dinner idea, this chicken soup stew is comfort food at its finest.
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Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced into rounds
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 6 cups chicken broth
- 1 cup water
- 2 leaves bay leaves
- 3 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly cracked
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper on both sides. Add the chicken to the pot and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Stir in the diced potatoes and return the seared chicken thighs to the pot.
Pour in the chicken broth and water. Add bay leaves, thyme sprigs, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat. Once it begins to boil, lower the heat to a simmer and cover the pot with a lid.
Let the stew simmer gently for 60 minutes. Occasionally skim any foam or fat that rises to the top.
After 60 minutes, remove the chicken thighs from the pot and set them on a cutting board. Discard the skin and bones, and shred the meat into bite-sized pieces using two forks.
Return the shredded chicken to the pot and add the frozen peas. Simmer for an additional 10 minutes, or until the peas are tender.
Taste and adjust seasoning with more salt and pepper, if needed.
Discard the bay leaves and thyme sprigs before serving.
Ladle the soup stew into bowls and garnish with chopped fresh parsley. Serve warm with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 869 mg | 18% | |
*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.
