Creamy Chicken Stew
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.
Ingredients
- 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
Instructions
- 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.
Notes
Heavy Cream : I don't recommend substituting this with anything else, but if you do, reduce the amount to 1/3 cup or 1/2 cup. Any milk will be lower in fat and therefore thinner, which means you don't need as much of it. Heavy cream is the only thing that will make the stew thick, creamy, and velvety texture.
Simmer Time : The cook time will depend on how large or small the veggies were cut & how soft you want the veggies. Stir it several times during the simmer time to ensure it's not sticking or burning to the bottom of the pot and to check for doneness on the veggies. There won't be time for the veggies to cook after this simmer time, so make sure they are cooked and/or softened to your liking before you move on.
Nutrition
Calories: 446kcal | Carbohydrates: 29g | Protein: 27g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1161mg | Potassium: 887mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5221IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 3mg
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