Mom's Chicken Stew

Warm, hearty, and brimming with nostalgic flavor, Mom's Chicken Stew is the ultimate comfort food perfect for chilly evenings or cozy family dinners. This one-pot wonder combines tender, seared chicken thighs with a medley of vibrant vegetables—like carrots, celery, and potatoes—all simmered in a savory, herb-infused broth. A touch of milk adds a creamy richness, while fresh parsley brings a burst of freshness to every bite. With just 20 minutes of prep time and a simple step-by-step method, this dish is as easy to make as it is satisfying. Serve it with crusty bread or over rice for a comforting meal that feels like a hug in a bowl. If you're looking for a soul-warming, classic chicken stew recipe, this one is sure to become a family favorite.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 medium, diced yellow onion
• 3 medium, peeled and chopped carrots
• 2 chopped celery stalks
• 3 medium, peeled and cubed potatoes
• 3 minced garlic cloves
• 5 cups chicken broth
• 3 tablespoons flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 leaf bay leaf
• 1.5 teaspoons dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup milk
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken thighs with a pinch of salt and pepper, then sear them in the pot until browned on both sides. Remove the chicken and set aside.

Step 3

In the same pot, melt the butter. Add the diced onions and cook until softened, about 3-4 minutes.

Step 4

Stir in the minced garlic, carrots, and celery. Cook for another 2-3 minutes until the vegetables begin to soften.

Step 5

Sprinkle the flour over the vegetables and stir thoroughly to combine. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Gradually pour in the chicken broth, stirring constantly to avoid lumps forming.

Step 7

Add the cubed potatoes, bay leaf, thyme, salt, and black pepper. Stir well.

Step 8

Return the seared chicken thighs to the pot, nestling them into the broth and vegetables.

Step 9

Bring the stew to a gentle boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.

Step 10

Remove the bay leaf and shred the chicken thighs using two forks. Return the shredded chicken to the pot.

Step 11

Stir in the milk to create a creamier consistency. Adjust seasoning with additional salt and pepper as needed.

Step 12

Simmer for another 5 minutes to marry the flavors.

Step 13

Garnish with fresh parsley before serving. Serve hot with crusty bread or over rice, if desired.

Nutrition Facts

Serving size	(3487.7g)

Amount per serving	% Daily Value*
Calories	2894.9

Total Fat 131.2g	0%
Saturated Fat 39.9g	0%
Polyunsaturated Fat 3.6g
Cholesterol 927.3mg	0%
Sodium 6513.0mg	0%
Total Carbohydrate 203.8g	0%
Dietary Fiber 30.4g	0%
Total Sugars 38.6g
Protein 222.3g	0%

Vitamin D 105.8IU	0%
Calcium 757.7mg	0%
Iron 20.1mg	0%
Potassium 8235.3mg	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: 40.9%

Protein: 30.8%

Carbs: 28.3%