Is there anything cozier than soup season? It’s so wonderful that we find ourselves craving it even in the heat of the summer! Well, the good news is you can have Easy Chicken Stew whenever you get a hunch for a salty, buttery broth soaking over the freshest garden veggies and hearty chicken. Simple, tasty, and always guaranteed to hit the spot, Easy Chicken Stew will help you cozy up… no matter what the temperature is outside!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 celery ribs, chopped
- 3 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 tablespoons flour
- 3 cups chicken broth or stock
- 1/2 cup heavy whipping cream
- 1/2 teaspoon Italian seasoning
- 8 ounces mushrooms, sliced
- 2 large russet potatoes, peeled and diced
- 1 1/2 pounds chicken breasts
- salt, to taste
- pepper, to taste
Directions
Step 1 –In a Dutch oven or soup pot over medium-high heat, add the oil, the butter, the onion, the celery, the carrots, and the garlic and sauté until tender, about 5-7 minutes.
Step 2 –Stir the flour into veggie mixture and cook for 1 minute.
Step 3 –Stir the chicken broth into the veggie mixture until the flour has dissolved.
Step 4 –Add the heavy cream, the Italian seasoning, the mushrooms, the potatoes, and the chicken to the veggie mixture and bring to a boil.
Step 5 –Reduce the heat to medium-low and simmer the stew with the lid slightly open, stirring occasionally, for 25 minutes.
Step 6 –Take the chicken out of the stew and chop it up.
Step 7 –Add the chopped chicken to the stew and season with the salt and the pepper.
Step 8 –Serve.
