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This Classic Chicken Stew is sure to become a repeat recipe in your household as we head into cooler temperatures! With a hearty mix of chicken, potatoes, and tender veggies all in a creamy broth, it’s perfect for a cozy day at home. It’s like a chicken pot roast and chicken soup had a baby!
Our final #DDSoupWeek 2023 recipe is here! This is sure to become a staple recipe in your household. While similar in terms of the flavor profile to my Herbed Chicken Noodle Soup and my Pot Roast Chicken, this stew is a bit more rustic. Its rich, thick broth is creamier than a classic chicken soup so I find this stew to be a bit heartier. And while I can enjoy soup all year long, this recipe is really perfect when the weather is cool and you want to have a cozy day indoors!
Classic Chicken Stew Ingredients:
- Boneless, Skinless Chicken Breasts or Thighs
- Dried Seasonings: Salt, Black Pepper Dried Sage, Cayenne Pepper
- Cassava Flour
- Olive Oil
- Yellow Onion
- Baby Bella Mushrooms
- Dry White Wine
- Low-Sodium Chicken Broth
- Unsweetened Coconut Milk
- Yellow Potatoes
- Fresh Herbs: Flat Leaf Parsley, Rosemary, and Thyme
- Lemon Juice
Have leftover herbs you need to put to use? Try these recipes!
Step One: Season the Chicken
To start this recipe, add the cut chicken to a large bowl. Season with the salt, pepper, and cassava flour. Toss to coat.
Step two: brown the chicken
Once the chicken is coated, brown the chicken in your pot or Dutch oven. The chicken does not need to be cooked through at this time, just needs to get a golden brown crust on it. It will finish cooking in the soup! Once browned, remove from the pot and set aside.
Step Three: Sauté the Veggies
To the pot, add the onion, carrot, celery, mushrooms, garlic, and additional salt and pepper. Cook, stirring, until the veggies are tender. Once tender, reduce the heat beneath the skillet then add additional cassava flour. Toss the veggies until the flour is slightly toasted. The cassava flour will help thicken your soup later on!
Step four: continue to build the soup base
Next, slowly pour in the white wine. Once incorporated, continue stirring, while slowly pouring in the chicken broth. Next, add the coconut milk and stir to combine once more. Once the liquids are well combined, add the chicken back into the pot along with the potatoes, parsley, rosemary, thyme, dried sage, and cayenne pepper and stir to combine. Bring the soup to a light simmer, cover, and cook until the chicken is cooked through and the potatoes are tender, 15 to 20 minutes.
Step Five: Simmer then serve!
Once the chicken is cooked through and the potatoes are tender, uncover and let simmer for 5 to 10 more minutes. This will allow the soup to thicken a little more! Remove the soup from the heat and stir in the lemon juice. To serve, ladle into bowls and garnish with fresh thyme leaves, if desired.
If you do not need to keep this recipe grain-free and gluten-free, you can use all-purpose flour! But if using all-purpose flour, be sure to toast the flour for a few minutes longer to help remove any flour taste. Cassava is more mild so you do not have to worry about this!
Any wine that is not too sweet works great! I tend to use a Sauvignon Blanc but use whatever you have on hand.
Yes! To keep this Whole30 and Paleo, you can use more chicken broth instead.
If you don’t have fresh herbs on hand, you can sub in dried seasonings. Use 1 teaspoon dried parsley, ½ tsp dried rosemary, and ½ tsp dried thyme if swapping in for fresh herbs.
Yes! If you do not need to keep this recipe dairy-free, feel free to use heavy creamer instead of coconut milk. But if using heavy creamer, wait to add this to the soup when you add the chicken back into the pot. If using coconut milk, you want the coconut flavor to cook off a bit but if you add the heavy creamer too early it will most likely curdle.
And with this Classic Chicken Stew, we have officially wrapped #DDSoupWeek2023! If you’ve made some of these recipes, be sure to comment on your favorites!
For More Cozy chicken Soup Recipes:
Classic Chicken Stew
- 1 ½ pounds boneless skinless chicken breast or thighs, cut into 1-inch cubes
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 4 tablespoons cassava flour, divided (can sub all-purpose flour)
- 2 tablespoons extra virgin olive oil, plus more as needed
- 2 cups medium-diced yellow onion (about 1 medium onion)
- 1 ½ cups thin-sliced carrots (about 2 medium carrots)
- 1 cup thin-sliced celery (about 2 stalks)
- 1 ½ cup thinly sliced baby bella mushrooms
- 3 garlic cloves, minced
- ¾ cup dry white wine (sub chicken broth for Paleo and Whole30, see note)
- One [32-ounce] carton low-sodium chicken broth (or 4 cups)
- 1/2 cup unsweetened coconut milk (sub heavy creamer if desired, see note)
- 1 pound yellow potatoes, cut into 1-inch cubes
- 2 tablespoons finely chopped flat leaf parsley
- 1 tablespoon minced rosemary leaves
- 2 teaspoon fresh thyme leaves, plus more for serving
- ½ teaspoon dried sage
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- In a medium bowl, combine the cubed chicken, 1 teaspoon of the salt, ½ teaspoon black pepper, and 2 tablespoons of the cassava flour. Toss until the chicken is evenly coated.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken to the bottom of the pot and cook until a golden brown crust has formed, about 3 minutes per side. Transfer to a plate and set aside. The chicken does not need to be fully cooked at this point as it will continue to cook in the stew later.
- Add the onion, carrot, celery, mushrooms, garlic, and remaining 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until the veggies are tender, about 4 minutes.
- Reduce the heat to medium and sprinkle the remaining 2 tablespoons of cassava flour into the bottom of the pot, stir until well combined with the veggies and lightly toast, about 2 minutes.
- While stirring, slowly pour in the white wine. Once incorporated, continue stirring, while slowly pouring in the chicken broth. Add the coconut milk and stir to combine.
- Add the chicken back into the pot along with the potatoes, parsley, rosemary, thyme, dried sage, and cayenne pepper and stir to combine. Bring the soup to a light simmer, cover, and cook until the chicken is cooked through and the potatoes are tender, 15 to 20 minutes.
- Uncover and let simmer, uncovered, for 5 to 10 more minutes to thicken a little more. Remove from the heat and stir in the lemon juice.
- To serve, ladle into bowls and garnish with fresh thyme leaves, if desired.
- Herb Note: If you don’t have fresh herbs on hand, you can sub in dried seasonings. Use 1 teaspoon dried parsley, ½ tsp dried rosemary, and ½ tsp dried thyme.
- Flour Note: I like to use cassava flour as a grain-free and gluten-free option. You can use all-purpose flour in this recipe as a sub, just be sure to saute for a few minutes longer so it doesn’t have a raw flour taste to it (cassava is more neutral in taste).
- Wine Note: Use any white wine that you like here, as long as it’s not overly sweet (like a Riesling). I prefer to use a Sauvignon Blanc! If you don’t use white wine, you can sub with chicken broth for a total of 4 3/4 cups total.
- Heavy Creamer Note: If you swap in heavy creamer in place of the coconut milk, stir it in after you add the chicken back into the soup at the end. I like to add coconut milk in sooner so it helps cook off some of the coconut flavor, for a dairy-free option. I don’t like to add the heavy creamer in there as it is simmering, as it has the potential to curdle.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.