What’s the difference between chicken stew and chicken soup?

A good rule of thumb: chicken stew uses less liquid, has chunkier ingredients, and often uses a thicker sauce or gravy-style base, while chicken soup tends to have more broth and is lighter.

How do I thicken a chicken stew if the broth is too thin?

You can thicken your stew by whisking a bit of flour or cornstarch into cold water (creating a slurry) and stirring it into the simmering stew until it thickens. Alternatively, simmer uncovered so some liquid evaporates and the broth becomes richer.

Can I make this hearty chicken stew ahead and freeze it?

Yes — it actually often tastes better the next day. Store it in airtight containers, refrigerate for up to 3-4 days, or freeze for 2-3 months. When reheating, add a splash of broth or water if it’s too thick.

Can I use chicken breast instead of thighs, and how will that affect the texture?

You can absolutely use chicken breast, but thighs tend to stay juicier and hold up better in a long-simmered stew. If you use breast, be careful not to overcook so it remains tender.

Hearty Chicken Stew – 5 Reasons You’ll Love This Comforting Classic

Name: Hearty Chicken Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds chicken thighs or breasts, cut into chunks; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon dried thyme; 2 bay leaves; 1 teaspoon paprika; 3 cloves garlic, minced; 1 large onion, diced; 3 carrots, sliced; 2 celery stalks, chopped; 3 medium potatoes, peeled and cubed; 4 cups chicken broth; 1 cup water; 2 tablespoons flour or cornstarch (for thickening); 1 cup frozen peas (optional); 2 tablespoons fresh parsley, chopped

Description

A cozy and comforting one-pot meal loaded with tender chicken, hearty vegetables, and a rich, flavorful broth perfect for cold days or easy weeknight dinners.

Ingredients

Scale

2 pounds chicken thighs or breasts, cut into chunks
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
2 bay leaves
1 teaspoon paprika
3 cloves garlic, minced
1 large onion, diced
3 carrots, sliced
2 celery stalks, chopped
3 medium potatoes, peeled and cubed
4 cups chicken broth
1 cup water
2 tablespoons flour or cornstarch (for thickening)
1 cup frozen peas (optional)
2 tablespoons fresh parsley, chopped

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Instructions

Heat olive oil over medium-high heat and sear the chicken until golden brown.
Add onions, carrots, and celery, sautéing until softened.
Stir in garlic, thyme, paprika, and bay leaves.
Return chicken to the pot and sprinkle flour or cornstarch over the mixture.
Slowly pour in chicken broth and water, scraping the pot to release browned bits.
Add potatoes, salt, and pepper, then cover and simmer for 30–40 minutes.
Add peas and cook for 5 minutes more.
Remove bay leaves, adjust seasoning, garnish with parsley, and serve warm.

Notes

Store leftovers for up to 4 days or freeze for up to 3 months.
Use cornstarch or arrowroot to make it gluten-free.
Flavor develops even more the next day, making it great for meal prep.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: One-Pot
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 4g
Sodium: 780mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 33g
Cholesterol: 115mg