Chicken Stew Creamy And Comforting Wellplated Com

While “soup” can cover a wide swath of recipes, from Crock Pot Chicken and Rice Soup to Broccoli Cauliflower Soup to Chicken Gnocchi Soup, when you use the word “stew” it means something very particular. A good stew has some heft to it.

It’s chunky (in a good way) with hefty bites of tender veggies and protein in each spoonful.

The broth is substantial.

Whether it is creamy (like this Chicken Pot Pie Stew in my cookbook) or rich and saucy (like Instant Pot Beef Stew and Crockpot Beef Stew), the soup’s liquid base isn’t here to play a supporting role. It has something to say and brings each bite to life.

Last, stew has an undeniable comfort factor to it.

How to Make the Best Chicken Stew Recipe

Today’s healthy chicken stew earns its title properly.

It is robust and creamy.I’ve PACKED in the vegetables and protein.It tastes like a warm hug on a cold night. The best comfort food!

This stew recipe is also meal-prep friendly. You can make all or part of it entirely in advance (like White Chicken Chili, the leftovers taste even better) and portion and freeze it for a cold night to come. This chicken stew is healthy because it is loaded with vegetables, the chicken provides lean protein, and it uses low fat milk in place of heavy cream. You can serve it with a side of Oven Roasted Vegetables if you like, but it’s not strictly necessary. Chicken stew is an all-in-one healthy meal on its own. (Though I certainly won’t object if you toss in some English Muffin Bread for good measure.)

The Ingredients

Chicken. The star of this healthy, hearty stew. Bite-sized pieces of chicken breasts (or thighs) are browned in the pot first, building essential flavor and adding lean protein. If you’d prefer to make this into a shredded chicken stew, check out some of the different cooking methods below.

Mirepoix. The classic blend of carrots, celery, and onion builds must-have chicken soup savoriness. Butter + Flour. The butter adds scrumptious flavor and teams up with the flour to thicken the stew.Chicken Stock. As Ina says “store bought is fine.“ I recommend unsalted stock (or chicken broth) so your soup doesn’t become too salty.Milk. Adds a touch of richness and creaminess to the stew. Potatoes. I used a mix of Yukon gold potatoes and sweet potatoes. They help make the stew more satisfying and add a creamy, chunky element.

Red Bell Pepper. For sweetness, nutrition, and a pop of color. Bell peppers are rich in vitamins and antioxidants.

Herbs. Fresh thyme and bay leaf give the stew earthiness and fresh herb flavor. You could even top this with parsley.Parmesan. For crowd-pleasing savory, cheesy goodness. Lemon Juice. A final squirt of lemon juice wakes up the other flavors in the best way.

The Directions

Storage Tips

To Store. Refrigerate stew in an airtight container for up to 4 days. To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze stew in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Dutch Oven. Perfect for making chicken stew. Ladle. My favorite tool to use for servings soups and stews. Peeler. Ideal for peeling vegetables and fruits.

Healthy, creamy chicken stew: a belly-warming hug from me to you!

Baked Chicken Breast or Baked Bone-In Chicken BreastShredded Chicken: See How to Cook Shredded Chicken, Crock Pot Shredded Chicken, or Instant Pot ChickenAir Fryer Chicken BreastGrilled Chicken Breast

Add frozen green peas for added protein and fiber.