Chilly Day Chicken Soup Stew

Warm up your soul and satisfy your hunger with this hearty and comforting Chilly Day Chicken Soup Stew—a perfect blend of cozy flavors for cold-weather days. Featuring tender, golden-seared chicken thighs, a medley of fresh vegetables, creamy golden potatoes, and a velvety broth infused with thyme and garlic, this one-pot wonder strikes the perfect balance between a soothing soup and a filling stew. Finished with a splash of heavy cream and a pop of brightness from frozen peas, this recipe offers rich and wholesome flavor in every bite. Quick to prepare in under 90 minutes, this dish promises to be a family favorite, ideal for weeknight dinners or casual gatherings. Serve it piping hot with a sprinkle of fresh parsley and some crusty bread on the side for a complete, satisfying meal.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 3 medium celery stalks, sliced
• 3 medium golden potatoes, diced
• 6 cups chicken broth
• 2 pieces bay leaves
• 3 sprigs fresh thyme sprigs
• 1 cup frozen peas
• 0.5 cups heavy cream
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 3

Sear the chicken thighs skin side down for 5-6 minutes until golden brown. Flip and cook the other side for 4 more minutes. Remove the chicken and set aside (it will finish cooking in the stew).

Step 4

In the same pot, add the diced onions and sauté for 3-4 minutes until translucent, scraping up any browned bits from the bottom of the pot.

Step 5

Add the minced garlic and cook for another 1 minute until fragrant.

Step 6

Stir in the carrots, celery, and potatoes. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally.

Step 7

Pour in the chicken broth and add the bay leaves and thyme sprigs. Bring the mixture to a boil.

Step 8

Nestle the seared chicken thighs back into the pot, skin side up. Lower the heat to a simmer, cover, and cook for 25 minutes.

Step 9

Remove the chicken thighs and set them aside to cool slightly. Discard the bay leaves and thyme sprigs from the pot.

Step 10

While the soup simmers, shred the chicken meat, discarding the skin and bones. Return the shredded chicken to the pot.

Step 11

Stir in the frozen peas and heavy cream. Simmer uncovered for another 5 minutes until the peas are tender and the broth is creamy.

Step 12

Taste and adjust seasoning with more salt and pepper if needed.

Step 13

Ladle the soup stew into bowls and garnish with chopped fresh parsley if desired. Serve hot.

Nutrition Facts

Serving size	(3245.9g)

Amount per serving	% Daily Value*
Calories	2632.8

Total Fat 162.8g	0%
Saturated Fat 55.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 606mg	0%
Sodium 6468.2mg	0%
Total Carbohydrate 144.3g	0%
Dietary Fiber 24.1g	0%
Total Sugars 31.0g
Protein 150.4g	0%

Vitamin D 0IU	0%
Calcium 442.0mg	0%
Iron 16.5mg	0%
Potassium 5737.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 22.8%

Carbs: 21.8%