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Chicken Stew with Vegetables.
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5 from 1 vote

Chicken Stew with Vegetables

Chicken Stew with Vegetables is an easy-to-make one-pot wonder. This hearty stew with its creamy base can be made ahead of time. In this time of rising prices, this chicken stew recipe is economical without sacrificing taste. 
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: American
Servings: 6
Author: Chula King

Equipment

  • Dutch Oven

Ingredients

  • 2 ½ cups (20-ounces) chicken broth (See Tip 1)
  • 1 Tablespoon Better than Bouillon Roasted Chicken Base (See Tip 2)
  • 6 Tablespoons (3-ounces) unsalted butter
  • 1 ½ cups chopped onion (one large onion)
  • 1 cup diced carrots (2 to 3 peeled carrots)
  • 1 cup diced celery (3 to 4 stalks)
  • 1 pound (16-ounces) skinless and boneless chicken breasts cut into ½ to 1-inch pieces (See Tip 3)
  • 6 Tablespoons (1.875-ounces) all-purpose flour
  • 1 cup (5-ounces) frozen green peas
  • 2 Tablespoons (1-ounce) heavy cream
  • Salt and pepper to taste (See Tip 4)

Instructions

  • Whisk together the chicken broth and Better than Bouillon. Set aside.
  • Melt butter in a Dutch oven over medium heat. Add the onions, carrots and celery. Cook for about 15 minutes to allow the vegetables to begin to tenderize. Add the chicken; cook until the chicken is no longer pink, about 5 to 7 minutes.
  • Add flour; stir to combine. Cook for about 2 minutes. Add the chicken broth mixture. Cook over medium heat, stirring constantly until thickened and bubbly. Reduce the heat to medium-low. Cover and cook for 25 to 30 minutes or until the carrots and celery are done.
  • Add the frozen peas and the cream. Heat for several minutes until everything is heated through. (See Tip 5)
  • Serve over rice, biscuits, mashed potatoes, boiled potatoes, puff pastry shells, etc.
  • Yield: 6 servings. (See Tip 6)

Notes

  1. I like to use low-sodium chicken broth, but you can use regular chicken broth.
  2. Better than Bouillon can be found next to the soup in the grocery store. It's very concentrated and very salty. However, when added to a dish like this Chicken Stew, it adds an amazing depth of flavor and just the right amount of salt. You could substitute 1 to 2 bouillon cubes.
  3. If you're like I am, you're tired of eating tough chicken. The solution is to brine the whole chicken breasts in a simple brine consisting of ¼ cup Kosher salt, ¼ cup granulated sugar, and 1 quart of cold water for 2 to 6 hours. Then, before cutting into cubes, rinse the chicken breasts well. You'd be amazed at the difference that this makes.
  4. With the Better than Bouillon, you'll likely not need to add salt. However, I like to add about ¼ teaspoon of freshly ground black pepper.
  5. I don't like green peas that are overcooked. If you prefer your green peas to be more cooked, increase the heat to medium and cook the mixture until the peas are of the desired doneness.
  6. The Chicken Stew makes excellent leftovers. However, as the Chicken Stew cools, it tends to thicken. Therefore, when reheating the stew, you might need to add some chicken broth to achieve the desired consistency. You can also freeze the Chicken Stew with Vegetables.