Easy Chicken Stew Recipe - Warm up this chilly season with a bowl of chunky chicken stew made with plenty of fresh veggies, juicy chicken thighs, and a slurpable broth that is not only delicious but immune-boosting too!
This easy chicken stew recipe is basically healthy goodness in a pot! It’s exactly the kind of recipe you want to keep handy all winter long.
It’s made with juicy chicken thighs, plenty of mushrooms, zucchini, potatoes, and carrots in a rich savory broth, perfect for chilly days and days when you’re feeling under the weather.
Serve a bowl with your favorite greens like kale, parsley, or dill and a loaf of my homemade no knead bread recipe or a cucumber sandwich (they are the BEST!).
Why You’ll Love This Recipe
- It’s healthy. I use organic veggies, but you do what’s right for you. Either way, it’s loaded with all kinds of nutrients.
- A one pot chicken stew recipe. For easy cleanup and convenience.
- So much flavor! A beautifully seasoned broth, tender chunks of chicken, and loads of flavorful veggies.
Recipe Tips
- Don’t skip browning the chicken first! Doing this will add much more flavor to your stew.
- Dice your veggies to a similar size. This way you get a little bit of everything in every bite.
- Use quality ingredients. To get the most out of this soup, use nutrient dense ingredients with as little sodium or processing as possible. This means using fresh, organic veggies, homemade broth (I have a great Instant Pot chicken bone broth recipe you can use), and swapping the veggies for seasonal veggies depending on the time of year.
- Add a little spice. If you prefer your stew with a kick, sprinkle in some crushed red pepper flakes.
Ingredients Needed
- Chicken thighs: Boneless chicken thighs trim any excess fat and cut into small cubes.
- Oil and butter: You’ll use oil to brown the chicken and then butter to sauté the onions for even more flavor. Use grass-fed butter if you can.
- Diced onions: An aromatic ingredient that gives the soup a great flavor base.
- Mushrooms, carrots, and zucchini: Wash and slice the mushrooms, dice the carrots (peeled or not, it’s up to you), and dice the zucchini.
- Golden potatoes: Cut into 1-inch cubes. I prefer to use golden potatoes as they hold their shape nicely, but the choice of potatoes is flexible.
- Chicken broth: Homemade or store bought broth is fine to use. Just pick up your favorite brand.
- Seasoning: We’re tossing in a couple of bay leaves that we remove before serving. You’ll also need Garlic & Herb Seasoning or Mrs. Dash's original seasoning and salt and pepper to taste.
- Greens for garnish: I love adding a handful of parsley greens in at the end. Frozen kale is great too, but you can also use spinach or Swiss chard.
How to Make Chicken Stew Recipe
Step 1: Heat oil in a Dutch oven over medium heat. Add the chicken pieces and season with salt and pepper. Brown the chicken for about 5 minutes, stirring a few times to make sure all sides get some color.
Step 2: Add the butter and onions and sauté the onions for another 5 minutes. Then, add the rest of the veggies to cook for another 5-7 minutes, stirring occasionally.
Step 3: Next, place the potatoes into the pot and pour in the broth. Add the bay leaves and seasoning and let everything come to a boil.
Step 4: Reduce the heat to low and place the cover on the pot. Simmer for 20–25 minutes. Once your chicken thigh stew is done, season to taste with salt and pepper and garnish with your greens. Enjoy!
Serving Suggestions
Serve a cozy bowl of this chicken stew with zucchini with a loaf of no knead crusty bread to soak up every last drop of broth.
I love it with a couple of simple cucumber sandwiches on the side too. It’s also great with sourdough pizza rolls, a grilled cheese chicken panini, or a slice of cheesy flatbread.
Recipe FAQs
Both chicken soup and chicken stew are a combination of cut veggies & chicken in broth.
What makes these 2 hearty & warm dishes different from each other is the amount of liquid that’s cooked for each meal. Stews contain less liquid than soup.
It sure is! As long as the store bought broth or seasoning doesn’t contain any sneaky gluten, this recipe is gluten-free.
This soup recipe works well with rice as a starch instead of potatoes!
You can use chicken breast cut into cubes, if you prefer white meat over dark meat. I use chicken thighs more often for flavor and juiciness, but the leaner chicken breast works too.
More Easy Chicken Recipes:
- Oven Baked Boneless Skinless Chicken Thighs
- Chicken Wings Recipe
- Juicy Chicken Thighs Spanish Rice Recipe
- 30-minute Bang Bang Chicken Recipe in Air Fryer
- Easy Fried Rice Recipe with Eggs and Green Onion
- Sweet and Sour Chicken with Pineapple and Peppers
- Super Juicy Oven Baked Chicken Wings
When YOU make this Chicken Stew Recipe tag us on Instagram @MunchkinTimeBlog we would love to see YOUR creation!
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Easy Chicken Stew Recipe with Zucchini
Equipment
- Durch Oven
Ingredients
- 1 lb chicken thighs sliced into small pieces, about 4 chicken thighs, skinless/boneless
- 2 tablespoon olive oil
- 1 medium onion diced
- 1 tablespoons butter
- 8 oz. mushrooms washed and sliced
- 2 carrots diced
- 2 small zucchini diced
- 5 cups potatoes cut into 1 inch cubes, about 5 medium potatoes
- 5 cups chicken broth more if needed
- 2 bay leaves
- 1 tablespoon Garlic and Herb Seasoning (from Costco) or Mrs.Dash Original Seasoning, or your favorite poultry seasoning to taste
- sea salt and pepper to taste
- ¼ cup parsley finely chopped
Instructions
- Using a dutch oven, heat olive oil over medium heat. Add chicken thigh pieces and season with salt and pepper, to taste. Saute for 5 minutes, stirring few times.
- Next, add chopped onion and butter, saute for 5 minutes stirring few times.
- After add the rest of the veggies - diced mushrooms, carrots and zucchini, stir and saute for 5-7 minutes. Stirring few times.
- Now, add cubed potatoes, chicken broth (I use Homemade Chicken Broth), bay leaves & garlic and herb seasoning. Bring everything to a gentle boil.
- Cover with a lid & simmer on low heat for 20-25 minutes. If needed, season more with salt and pepper. Finally garnish chicken stew with chopped parsley. Enjoy with Cucumber Sandwiches.
Video
Notes
- Make sure to brown the chicken first for that extra flavor boost!
- Try to dice your veggies to a similar size so that you get a yummy mix in every bite.
- Use the best ingredients you can find for a nutrient-packed soup. Fresh, organic veggies and homemade broth (I have a fantastic Instant Pot chicken bone broth recipe you can use) work wonders. Also, switch up the veggies based on what's in season.
- If you like a bit of heat, sprinkle in some crushed red pepper flakes for a little kick. Enjoy!
Nutrition
Have an awesome day!
This was SO GOOD! It was a last minute toss stuff together night, we happened to have all the ingredients with a few exceptions (the bay leaves, for example) that I had to substitute. I actually completely forgot to add the potatoes, but it was super good even without them. We had toasted french bread with garlic butter and melted brie on the side to dip in it and OOOOMMMGGGG it just hit the spot on a cold NY winter night.
Thank you so much Sarah for you beautiful feedback! I am so happy you enjoyed this chicken stew with zucchini, toasted french bread with garlic butter and melted brie sounds mouthwatering!!!