Simple Chicken Stew

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Chicken Stew

A Different Kind of Soup: Chicken Stew

Do you get bored with plain old chicken soup? Chicken Stew is the cure for the common soup. What makes it different? It’s got a base of chicken stock, a thicker, more flavorful version of broth, which gives it a rich taste. A variety of vegetables adds not only to the richness of the Chicken Stew, but also to the nutrition, making it great for when you are sick, just like the soup version. While you can add a thickener to the stock, I like to leave it just as it is, so that I can dip crusty bread in and have a hearty meal.

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Vegetables and Other Things for Chicken Stew

I start off my Chicken Stew with the traditional carrots, onions, and garlic. After that, it is whatever I have available. Zucchini is a wonderful addition to Chicken Stew. It adds an interesting texture and flavor, as well as great nutrition and fiber. A bright red pepper and some canned tomatoes add not only color but an earthy taste that really brightens the dish. Baby red potatoes add body and just a little starch to slightly thicken the stock without making it a gravy. To enhance the flavor of Chicken Stew, I add a little bit of dry white wine with the chicken. When serving, I use a spoonful of Sun Dried Tomato Bruschetta topping in the center of my stew. It looks beautiful and tastes amazing!

Simple Chicken Stew

Simple Chicken Stew


  • 2 T olive oil
  • 2 carrots, cut into thin slices
  • 1 onion, diced
  • 2 cloves garlic, sliced
  • 1 red pepper, diced
  • 1 zucchini, halved and sliced
  • 14 oz chopped tomatoes
  • 1 C dry white wine
  • 2 chicken breasts, cut into bite sized pieces
  • 5 small red potatoes, cut in half and sliced thin
  • ½ t dried rosemary
  • ½ t dried thyme
  • ½ t dried sage
  • salt
  • pepper
  • 5 C chicken stock
  • Sun Dried Tomato Bruschetta topper, optional


  1. Heat a stock pot over medium heat.
  2. Add the olive oil, carrots, onion, garlic, red pepper, and zucchini. Cook until just tender.
  3. Add the tomatoes, including the juice, and the wine. Simmer 3 minutes.
  4. Add the chicken, potatoes, and spices. Simmer 5 minutes.
  5. Add the chicken stock and simmer until the potatoes are tender and the chicken is cooked through.
  6. Serve hot with some bruschetta topper, if desired, and crusty bread.

Making Chicken Stew Even Easier

The original recipe of Chicken Stew uses raw chicken, cut into pieces. If you want to make it faster and easier, pick up a rotisserie chicken at the grocery store. The flavor will be just as rich and delicious, and you don’t have to wait for the chicken to cook. Just simmer the veggies until tender and you are ready to serve. Leftover chicken works well in Chicken Stew too, so don’t fret over what to make with it. Throw it in a pot with some veggies and make some amazing Chicken Stew in about 15 minutes!

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  1. Yum! My aunt made me something verrrry similar when I was pregnant with my daughter. I have been looking for a recipe for it ever since. I love that I can use chicken too. I had it with turkey before. That was good but I would love to try it with chicken like you made.

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