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This Creamy Chicken Stew is easy to make with plenty of vegetables and chunks of chicken in a creamy chicken broth base. This comforting chicken stew recipe is perfect for a cozy family dinner that will leave everyone’s bellies happy and full.
Easy Creamy Chicken Stew Recipe
Make this creamy chicken stew recipe for a cozy weeknight family dinner! Simple to make with just one pot on the stove top. I love that this chicken stew uses convenient ingredients like cans of condensed chicken soup with herbs and heavy cream.
Creamy broth base loaded with chunks of fresh veggies like potato, carrots, and celery with chunks of tender chicken. This is a dinnertime favorite!
Why We Love This Chicken Stew
- One Pot Stew – This stew cooks in just one pot on the stove top!
- Leftover Chicken – I love recipes that use leftover chicken and this one does! Buy a rotisserie chicken for simple prep, use leftover chicken from another meal, shredded freezer chicken, or cook some up in the slow cooker during the day.
- Creamy Comfort Food – This stew is a comfort food favorite because it’s creamy, warm, and filling.
- Butter – Just a little butter is needed to cook the vegetables in for a few minutes.
- Sliced Carrots – I recommend using baby carrots because they’re already small and no need to peel them. Just slice them thin.
- Red Potatoes – You can peel the potatoes or leave the skin on. Either way works just great.
- Cooked Chicken – This can be chunked chicken or shredded chicken.
- Garlic – Use fresh garlic cloves that have been minced or pressed. Use chopped garlic from a jar or try using garlic paste.
- Chicken Broth – I prefer using full salted chicken broth but you can use reduced-salt chicken broth if that’s what you prefer, or if there are dietary needs.
- Cream of Chicken with Herbs Condensed Soup
- Heavy Cream – No substitutes for this one!
How To Make Creamy Chicken Stew
- Melt the butter in a large stockpot or saucepan over medium-high heat. Add the carrots, celery, and potato and sauté for about 5-7 minutes or until the potatoes are golden brown on the edges.
- Stir in the cooked chicken and garlic and cook for an additional 2 minutes or until the garlic is fragrant.
- Stir in the chicken broth and then add in the cream of chicken with herbs condensed soup. Stir everything together until smooth.
- Bring to a boil and then lower the temperature to medium low or low heat and cook for 15-25 minutes, stirring frequently, until the vegetables are tender and the soup is thickened. I recommend using a lid during the simmer time to help speed up the process of softening the vegetables.
- When done, remove the pot from the heat and stir in the heavy cream.
- Garnish with chopped parsley and serve hot.
FAQ’s + Tips For Success
- How To Store Leftovers : Let the chicken stew cool down to room temperature and then transfer it to an airtight container. Refrigerate for up to 3-4 days OR freeze for up to 2 months. When reheating, you can do so on the stove top over medium-low heat, stirring occasionally until heated through. If the stew has thickened too much upon reheating, thin it out with some milk or chicken broth as needed.
- Vegetable Tip : To ensure even cooking, make sure to cut all the veggies roughly the same size. This is especially important when cutting the potatoes because they take the longest to cook. Cut into small 1/2-inch pieces (slightly larger) for best results. Cutting them all in even sizes will ensure that they finish cooking around the same time. This is also why I like to use baby carrots because they’re the perfect small size and all you have to do is slice them thin.
- Can I Make Any Changes? : Use any variety of condensed cream soup like cream of celery, cream of mushroom, cream of potato, cream of chicken, or try using one can of two different varieties. I love the cream of chicken with herbs condensed soup for the extra herb flavor in the stew. Yukon gold potatoes or russet potatoes can also be used in place of red potatoes in the chicken stew.
- If your stew splits or the cream separates from the broth, try whisking in a small amount of cornstarch slurry (equal 1:1 ratio of cornstarch + cold water) to help emulsify and thicken the mixture. Alternatively, you can try adding a splash of lemon juice or vinegar to help bring the mixture back together. This might happen when you’re reheating the stew from leftovers.
Creamy Chicken Stew
- 2 tablespoons butter
- 1½ cups sliced baby carrots
- 1 cup sliced celery
- 3 medium red potatoes (cleaned & diced small)
- 3½ cups cooked shredded chicken
- 3 garlic cloves (minced or pressed, chopped, or paste)
- 2 cups chicken broth
- 2 cans (10.5 oz each) cream of chicken with herbs condensed soup
- 2/3 cup heavy cream
- Melt the butter, over medium-high heat, in a large saucepan or stockpot. Add in the carrots, celery, and potatoes and sauté for 5-7 minutes or until the potatoes start to brown on the edges. * Instead of butter you can also use your favorite cooking oil like avocado oil, olive oil, canola oil, etc.2 tablespoons butter, 1½ cups sliced baby carrots, 1 cup sliced celery, 3 medium red potatoes
- Stir in the chicken and garlic. Cook for 1-2 minutes or until the garlic is fragrant.3½ cups cooked shredded chicken, 3 garlic cloves
- Stir in the chicken broth and cream of chicken with herbs condensed soup. Stir everything together until smooth and combined.2 cups chicken broth, 2 cans (10.5 oz each) cream of chicken with herbs condensed soup
- Bring to a boil. Once boiling, reduce heat to medium-low or low, and let it simmer for 20-25 minutes or until the vegetables are tender and soft and the soup has thickened. * I like to cover the pot with a lid to help speed up the cooking time and to help the flavors develop. * Depending on how large or small you cut the veggies, will determine the simmer time and if you prefer softer veggies then simmer for longer.
- Remove the pot from the heat and stir in the heavy cream until combined. Garnish with chopped parsley (if wanted) and serve hot.