Get ready to cozy up with a bowl of Creamy Chicken Stew! Imagine tender, shredded chicken and your favorite stew veggies swimming in a thick and creamy broth. This delicious dish is not only comforting, but it’s also incredibly easy to make and can be ready in under an hour.

A Bowl of Warmth

When the weather gets chilly, there’s nothing better than a hearty stew to warm you up from the inside out. This Creamy Chicken Stew is the ultimate comfort food. The broth is rich and creamy, and the flavors are wonderfully comforting. And the best part? It’s super simple to make with just a few ingredients.

Frequently Asked Questions

Here are some commonly asked questions about making Creamy Chicken Stew:

Can I make this in a crockpot? While it’s possible to make this stew in a slow cooker, it’s much easier and quicker on the stovetop. Plus, cooking it all in one pot allows the flavors to meld together beautifully.

What if the stew is too thick for my liking? Stews are meant to be thick and hearty. However, if you prefer a thinner consistency, you can add more chicken broth until it reaches your desired thickness. Alternatively, you can try my Chicken Pot Pie Soup recipe for a soup-like consistency.

Can I use a different type of meat? Absolutely! You can easily swap out the chicken for turkey or ham, depending on your preference.

How can I personalize my chicken stew? Feel free to get creative with your stew! Consider adding different vegetables or herbs to customize the flavors. For example, you can replace red potatoes with sweet potatoes or butternut squash. Adding a touch of thyme or rosemary can also enhance the overall taste.

What can I serve with chicken stew? Creamy Chicken Stew is a complete meal on its own, but you can pair it with some crusty bread or a side salad for a little extra goodness.

How should I store leftover stew? Once the stew has cooled to room temperature, transfer it to an airtight container. You can store it in the refrigerator for 3-4 days or freeze it for up to 2-3 months. When reheating, warm it gently on the stovetop over medium-low heat, stirring occasionally. If the stew has thickened more than desired, simply add a splash of chicken broth or water to achieve the perfect consistency.

Here’s What You’ll Need:

• Salted butter
• Carrots and celery
• Red potatoes
• Shredded cooked chicken
• Minced garlic
• Chicken broth
• Cream of chicken with herbs soup
• Heavy cream

Let’s Get Cooking!

Follow these easy steps to make Creamy Chicken Stew:

1. In a dutch oven or stockpot, melt the butter over medium heat.
2. Add the diced carrots, celery, and potatoes to the melted butter. Saute for 5-7 minutes until the potatoes have a light golden-brown edge.
3. Stir in the cooked chicken and minced garlic. Cook for 1-2 minutes until the butter is absorbed and the garlic becomes fragrant.
4. Pour in the chicken broth and add the cream of chicken soup. Stir until everything is smooth and well-combined.
5. Bring the stew to a boil, then cover and reduce the heat to a gentle simmer. Cook for 15-25 minutes, stirring frequently, until the vegetables are tender when pierced with a fork.
6. Remove the pot from the heat and slowly stir in the heavy cream.
7. Season with salt and pepper to taste. Serve hot and garnish with fresh parsley, if desired.

Craving More Recipes?

If you’re looking for more delicious recipes like Creamy Chicken Stew, be sure to check out our website for a wide variety of tasty dishes that are bound to satisfy your cravings.

Creamy Chicken Stew

Ingredients:

• 2 Tablespoons salted butter
• 1 cup sliced carrots
• 1 cup chopped celery
• 3 medium red potatoes, diced into 1″ chunks (you can peel the potatoes if you prefer no skin)
• 3 cups shredded cooked chicken
• ½ Tablespoon minced garlic
• 2 cups chicken broth
• 2 (10.5 ounce) cans cream of chicken with herbs soup
• ⅔ cup heavy cream
• fresh parsley, optional garnish

Instructions:

1. In a dutch oven or stockpot, melt the butter over medium heat.
2. Add the diced carrots, celery, and potatoes to the melted butter. Saute for 5-7 minutes or until the potatoes have a light golden-brown edge.
3. Stir in the cooked chicken and minced garlic. Cook for an additional 1-2 minutes until the butter is absorbed and the garlic becomes fragrant.
4. Pour in the chicken broth and then add the cream of chicken soup. Stir everything together until the mixture is smooth.
5. Bring the soup to a boil, cover, then reduce the heat to a simmer. Cook for about 15-25 minutes, stirring frequently, until the vegetables are tender when pierced with a fork (cook times may vary but you want the veggies to all be fork tender).
6. Remove the pot from the heat and slowly stir in the heavy cream.
7. Season with salt and pepper according to your taste. Serve and garnish with fresh parsley, if desired.

Notes:

• Feel free to make substitutions or adjust the ingredients based on your preferences. Check the FAQ section above for more information.
• Make sure to cut the veggies into similar sizes for even cooking.
• This stew is meant to be thick, but if you prefer a thinner consistency, add more chicken broth.
• Low sodium broth and soups can be used if desired.
• Fresh parsley is optional and serves as a colorful garnish.
• Let the stew cool before storing it in the fridge for up to 4 days or the freezer for up to 3 months.

Nutritional Disclaimer:

I am not a dietician or nutritionist. Any nutritional information provided is an estimate. If calorie count or other nutritional values are important to you, I recommend using an online nutritional calculator to get accurate results.