How to make Chicken Stew Recipe

Author: rahat hossain
October 22, 2022

Chicken stew is a delicious meal that makes you full without much effort. This chicken stew is tasty because it has lots of vegetables. The ingredients required for this meal are white onion, green pepper, red bell pepper, carrot, celery, potatoes, tomato sauce, salt, black pepper, thyme, bay leaf, and chicken broth.

Pressure cookers are ideal for slow-cooking stews and stews because they seal flavor and nutrients, retain moisture, and create tender meat. Here's how to make your favorite chicken stew recipe with an instant pot.

What is Chicken stew?

Chicken stew is made from chicken broth, onions, carrots, celery, parsley, salt, pepper, bay leaves, and garlic. The stew is usually served cold.

Chicken stew is made by boiling meat, vegetables, and spices together for about 1 hour until tender. The main ingredients include beef, lamb, Chicken, potatoes, carrots, onions, garlic, bay leaves, black pepper, and salt. Chicken stew is served cold and is often eaten at room temperature.

Tools or equipment we need

A pressure cooker makes cooking quick and convenient. The Instant Pot is a smart kitchen appliance designed to cook meals automatically at high temperatures and pressures without overcooking or burning ingredients.

This recipe requires no special equipment, so it is perfect for beginners who don't have much experience preparing food. In addition, it also has a low-calorie count compared to other stews.

How to make chicken stew

It is a famous dish from Southern Europe. In Italy, it is called Cacciatore and in France it is known as Potée de Poulet or Poularde à l'étuvée. There are several ways of cooking this dish, but the most common is boiling the meat and adding some vegetables.

You should boil the meat until tender before removing it from the heat. Then add vegetables such as carrots, onions, peppers, celery, tomatoes, garlic, and herbs. Cook them for another 2 minutes. Add 3 cups of water, cover the pan and let simmer for 30 minutes. Remove the lid after 20 minutes and continue to cook for another 15 minutes. Season with salt and serve hot.

Recipe 1

Prep time: 15 min

Cook Time: 4 hours

Serving: 6-8 people

Cooking Difficulty: tricky

Cuisine: American

Course type: Main course

calories: 302

Nutrition Information


  • 302
  • 9g
  • FAT
  • 22g
  • 33g


For stock:

  • One chicken carcass, preferably with drippings and giblets but excluding the liver, from a previously carved whole chicken.
  • Chilled liquid
  • One yellow onion, sliced thinly or chopped in quarters
  • Roughly sliced carrots: 1 to 2 (can include tops)
  • An assortment of parsley leaves
  • Fresh thyme (1–2 sprigs) or dried thyme (1 teaspoon)
  • Only one bay leaf
  • Some celery leaves and a single celery rib (roughly chopped)
  • Between 5 and 10 peppercorns
  • Fine, kosher salt
  • Black pepper that has recently been ground

In the broth:

  • 3–4 quarts of freshly produced chicken stock.
  • Cubed carrots, onions, and celery, equaling 1 to 1 1/2 cups
  • Fresh parsley (2 to 4 tablespoons)
  • Two minced garlic cloves
  • Two teaspoons of poultry seasoning, ground sage, thyme, marjoram, and/or a bouillon cube (more to taste).
  • 2–4 cups of cooked Chicken that has been diced or shredded
  • Freshly ground black pepper and kosher salt to taste.
  • Dry rice or egg noodles, 4-8 ounces (optional, skip egg noodles for gluten-free version)


  1. In a large pot, butter should be melted at medium heat. Toss in some celery and carrots, then season with salt and pepper. Vegetables will be ready after around 5 minutes of cooking time if stirred often. After about 30 seconds, add the garlic and heat until it becomes aromatic.
  2. Mix in the flour until the veggies are well coated, then add the Chicken, thyme, bay leaf, potatoes, and broth. Add salt and pepper to taste. Once the mixture is boiling, reduce heat to a simmer and cook for 15 minutes, or until the Chicken is no longer pink and the potatoes are cooked.
  3. Take the Chicken off the stove and place it in a medium bowl. Shred Chicken with two forks and add it back to the pan.
  4. Sprinkle some chopped fresh parsley on top before serving.

Recipe 2

Prep time: 15 min

Cook Time: 3 hours

Serving: 10 people

Cooking Difficulty: tricky

Cuisine: American

Course type: Main course

Calories: 140

Nutrition Information

140 Calories, 3 1/2g Total Fat, 15g Protein, 13g Total Carbohydrate, 2g Sugars


  • Chicken carcass (around 12 cups) 3 quarts (24 cups) water
  • Salt, one teaspoon
  • Pepper, 1/2 tsp.
  • Spice it up with some sage or poultry seasoning—1/4 teaspoon
  • Bay Leaf, Dried, One
  • A half cup of raw pearl barley
  • Thinly slice three medium-sized carrots (1 1/2 cups).
  • One Cup of Finely Chopped Onions
  • Two cut medium celery stalks (1 cup)
  • 3.0 ounces of cooked Chicken, diced
  • Two Tablespoons of Finely Chopped Fresh Parsley Leaves


  • Warm two tablespoons of olive oil in a large Dutch oven set over medium heat. The Chicken should be added in increments. About 2 minutes on each side should do it to get a nice golden color. Cage and remove the bird.
  • Toss in the two remaining tablespoons of olive oil, carrots, onions, and celery. Keep an eye on them and swirl them around every few minutes during the cooking process to ensure they don't burn. Combine the garlic and flour. For 2 minutes, keep tossing to ensure even cooking. Stir the broth in gradually.
  • Chicken should be cubed into 1-inch pieces. The potatoes, bay leaves, thyme sprigs, salt, and pepper should all be thrown into a pot and cooked together.
  • The mixture should be brought to a boil before the heat is turned down. The stew should be cooked for 40-45 minutes, stirring regularly, until the potatoes are soft and the sauce has thickened. Throw out the bay leaves and thyme sprigs. Before serving, give the mixture a quick stir with the parsley.

Recipe 3

Prep time: 15 min

Cook Time: 3 hours

Serving: 10 people

Cooking Difficulty: tricky

Cuisine: American

Course type: Main course

calories: 140


  • 2 to 3 cups cooked Chicken;
  • 14 cup butter;
  • 1 diced onion;
  • 1/4 cup flour;
  • 1 teaspoon poultry seasoning;
  • 12 teaspoons dried rosemary;
  • 5 cups chicken broth or chicken broth;
  • 16 ounces baby potatoes halved, about 3 cups;
  • 2 carrots cut into 1" chunks;
  • 2 ribs of celery cut into 1" chunks;
  • 1 bay leaf;
  • Half a cup of cream, full fat;
  • A quarter cup of green peas or green beans, frozen and thawed;
  • salt and pepper to taste;


  1. To soften onions, heat butter in a big pot over medium heat and add them. This should take approximately 3 to 4 minutes.
  2. After adding the flour and seasonings, one more minute of cooking time is required.
  3. Add the broth gradually, constantly stirring to prevent lumps.
  4. Put in the vegetables and a bay leaf. Bring to a boil, then lower the heat to a simmer, covering the pot to keep in the heat and steam. Cook for 18 minutes or until the veggies are cooked.
  5. Add the Chicken and cream and cook, covered, for 5 more minutes.
  6. Add the peas and season with salt and pepper to your liking. Peas need a resting time of about two to three minutes to cook up.
  7. Serve with a sprinkle of chopped parsley on top.

How to Store the recipe?

The best way to store recipes is in a digital format, such as PDFs, Word documents, HTML files, etc. If you want to print out your formula, use a printer that can scan directly into a computer.

What Did Everyone Think about the recipe?

People chose this recipe as a guideline, especially the spices. Some people said they needed to add some garlic and used egg noodles instead of barley. It was fresh tasting but was missing something. Other than that, a great way to use up the Chicken.

Can I use dried thyme and parsley instead of fresh ones?

Oh, okay. In place of fresh thyme, dried will work just well. Because of their concentrated nature, dried herbs should be used cautiously; we advise using no more than half a teaspoon per serving.

However, the parsley is added at the end to give the completed stew a burst of brightness. Adding dried parsley won't improve the flavor, so you can skip it here. The stew will still taste great, I promise.

Why we're coating the vegetables in flour?

Since flour acts as a thickener, including it in this recipe will help the finished stew have more body and texture. Instead of trying to whisk it into the broth afterward, stir it into the softer veggies for a seamless transition into the soup.

Which dish can I make with this?

A warm slice of homemade bread or, if you're feeling very daring, some biscuits are the perfect accompaniment to a steaming bowl of soup. Tired of eating carbs? Fresh greens are a great side dish; this spinach salad is a favorite.

Expert Tips/recipe tips about the recipe

  • Using a giant chicken carcass, you might have to break some of the meat apart to fit everything into one container.
  • Don't use too much salt.
  • If you don't have a fine mesh strainer, you can strain the broth through several layers of cheese paper or wet newspapers instead.
  • Leave off the rice and noodles if you're trying to avoid gluten or keep your carb intake down. Instead, Chicken and vegetables make a delicious stew on their own.
  • You can also add diced fresh or canned tomatoes. Finally, a stew can get a good kick from a dash or two of Tabasco.
  • When the broth has been cooking for 20 minutes, stir in a large handful of chopped parsley and mix thoroughly to brighten the color and enhance the broth's flavor.
  • You can use a large chicken carcass to make delicious stock by placing it into a slow cooker or stew pot with enough room for the liquid to slowly circu­late around the meat. To get a beautiful rich brown color, add an unpeeled quarter of an orange with the peel still attached.
  • Barley is a popular choice as a stew grain since it retains its texture and flavor after being simmered and reheated repeatedly.
  • Remove as much of the chicken breast from the bone as possible. If there is any left stuck to the bone, don't discard it. It will add flavor to the broth. Instead, put the leftover chicken breast into the refrigerator until the Homemade Chicken Broth is almost finished cooking.

How long does it take to cook?

Cooking takes about 15 minutes per meal. The average person consumes 2,000 calories daily, which equals approximately 20 pounds of food yearly. Assuming that the average person eats three meals daily (breakfast, lunch, and dinner), then cooking for one week would require about 120 hours of work.

However, if we double the number of calories consumed daily (for example, 4,000 calories), the cooking time increases to 240 hours.


This stew is 90% about delicious homemade chicken stock.


This chicken stew is 100% delicious and what I consider to be the best chicken stew recipe out there.


I have estimated that you will have around 8-10 cups of broth when you are done cooking to use in your stew.


What can People change with the recipe?

People let the stock simmer for an extra hour to make it healthier before storing it in the fridge for the night. The next day, They prepared the stew with the leftover Chicken and spiced it up with some more ingredients in addition to the poultry seasoning: a can of Italian diced tomatoes, a bay leaf, and 4 tsp of curry. At the very end, add some baby greens and no-yolk egg noodles soaked in a quarter cup of cream. An all-time classic that makes an abundance of leftovers for the freezer.


1. What is celery stew made of?

Celery Stew is made from celery, chicken stock, lemon juice, salt, pepper, and butter.

2. What is an excellent herb to add to stew?

Good herbs to add to stews are parsley, basil, cilantro, thyme, rosemary, sage, oregano, dill, chives, fennel, bay leaves, garlic, onion, leeks, celery, carrots, pumpkin seeds, and peppercorns.

3. How long can you keep a chicken carcass to make stew?

You can keep them for up to two days if they are frozen.

4. What spices go well with celery?

Celery goes excellent with curry.

5. Is oregano used in stews?

Oregano is commonly used for cooking with vegetables, meat, fish, poultry, pasta dishes, salads, and other foods. In addition, it can be added to tomato-based sauces, stews, casseroles, stew, and chili.


So, that sums it up for you. Making this flavorful chicken stew now requires next to no work. Don't serve this dish at your dinner parties if you don't want to be stuck making it over and over again (Just kidding). The popularity of this chicken stew will increase as word spreads. If that's the case, stop thinking about it and give it a shot.

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