Hearty Chicken Stew

I don’t generally like soup. Or maybe soup doesn’t like me. Either way, we’ve never had a relationship, and unless I take into account that soup is one of the most beloved of foods, I am okay with being abnormal. This can also be evidenced by wardrobe from 1985 to…well…2010. Normalcy be damned.

You probably won’t find me sitting down to a bowlful of soup anytime soon. Unless of course some chef comes up with a chocolate version, in which case I’ll give up solid food for a year or more.

Stews on the other hand, well…stews are a world more lovable. Cozy and warming.  They’re thick enough to really feel like a meal to me, and maybe that’s because I use very little liquid in mine. The stews I create are chunky and rich, dense and hearty in a stick-to-your-ribs sort of way. Each vegetable is soft and giving, just glazed in a satiny coat of sauce.

 

And while I’m partial to beef stew, I had roasted a small chicken this weekend and had leftovers to spare. With my creative cap snuggled nicely around my ‘It’s the weekend, who will see me?’ afro, I set about slimming and saucing a chicken stew. I wanted to create a meal that tasted a bit like the innards of a chicken pot pie, that creamy, saucy middle that I’m so fond of. The only caveat? I didn’t have cream.

I wanted the flavors of fall and Thanksgiving- those lovely notes of thyme and rosemary and bay. I also wanted a meal that felt rustic and reminded me of home. And quite honestly, I wanted an excuse to make biscuits.

This is comfort food.

This is: cue the storm outside, wrap yourself in a blanket, find a channel replaying Ferris Bueller’s Day Off (that’s TBS, thankyouverymuch), and wear that sweatshirt you got on a trip to Calgary Canada circa 1996. Then dine on chicken stew.

 

Despite the creaminess of the photos, and the way it coats the back of a spoon, this chicken stew has not a drop of cream in it. It’s almost so healthy that I’m skeptical butter may have sneaked into the pot while I turned my back to eat a cookie. The universe has always been fond of playing tricks on me like that.

Hearty Chicken Stew

Warning: This is thicker than most stews. It resembles the insides of a chicken pot pie. Enter at your own risk.

To a large pot, add chopped carrots, celery, onions, mushrooms, a few sprigs of time, a bay leaf, and a sprig of rosemary. Pour 3 cups of good quality chicken broth on top and bring the mixture to a boil.

When it has reached boiling, reduce the heat and let the pot simmer until the vegetables are tender. Add a hefty handful of frozen or fresh sweet corn and a cup of chopped frozen or fresh green beans. Now add 2 heaping teaspoons of poultry seasoning, 1/2 teaspoon of salt, and a few grinds of freshly cracked black pepper. Stir. In a small cup or bowl, whisk to dissolve 2 tablespoons of corn starch in 1/4 cup cold water. Pour that into the pot and stir to combine. Let the mixture return to a simmer and you should notice the cornstarch thickening the soup within about 2  minutes. If your stew doesn’t thicken enough to your liking, add more cornstarch (dissolved in cold water- generally the ratio of cornstarch to water is 1:2).

Now that the mixture has thickened, stir in the leftover cooked, chopped chicken.

I made some quick biscuits on the side to dip into the stew, because I think biscuits are a magical, happiness-inducing food. If you don’t have biscuits, use a crusty bread for your dipping pleasure.

Serve.

Hearty Chicken Stew

Yield: 3 Hearty Servings

Calories per serving: 311

Fat per serving: 2g

Ingredients

  • 4 medium carrots, chopped
  • 4 medium stalks celery, chopped
  • ½ large onion, chopped
  • 1 cup mushrooms, chopped
  • 1 quart chicken broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 sprigs fresh rosemary
  • 2 teaspoons poultry seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons cornstarch
  • 3 cups cooked, chopped chicken (about 12 ounces)
  • ¼ cup fresh parsley, chopped

Instructions

  1. In a large pot, combine the chicken broth, carrots, celery, onions, mushrooms, thyme, bay leaf, and rosemary. Bring to a boil over medium-high heat, then reduce the heat, and simmer simmer until the vegetables are tender. Add the corn, green beans, poultry seasoning, salt, and black pepper.
  2. In a small bowl, whisk to dissolve the cornstarch in ¼ cup cold water. When completely dissolved, add it to the pot and stir to combine. Let the mixture return to a simmer and you should notice the cornstarch thickening the liquid within about 2 minutes. If your stew doesn't thicken enough to your liking, add more cornstarch (dissolved in cold water; generally the ratio of cornstarch to water is 1:2).
  3. Now that the mixture has thickened, stir in the cooked, chopped chicken. Let the mixture cook for about 5 minutes for flavors to blend. Stir in the parsley.
  4. Serve with crusty bread or homemade biscuits.

Notes

Nutrition Information: Calories 311, Fat 2g, Carb 44g, Fiber 7g, Sugars 8g, Protein 31g

http://www.canyoustayfordinner.com/2010/10/25/hearty-chicken-stew/

 

Calories 310.5
Total Fat 2.4 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.6 g
Cholesterol 65.7 mg
Sodium 201.9 mg
Potassium 1,084.1 mg
Total Carbohydrate 44.0 g
Dietary Fiber 6.9 g
Sugars 7.5 g
Protein 30.7 g

Comments

  1. says

    Soup used to weird me out… probably because I didn’t like veggies! Now I love them both.

    I just want to say that I’ve been a reader of your blog for awhile now and I think you are so talented and inspirational! Not too many people put as much effort into their posts as you do – they are great :)

    • says

      Thank you so much Jaclyn!! Your comment was so so very thoughtful and really did mean the world to me. I can’t quite express my gratitude to you for reading, I know that there are millions of blogs out there to spend time on, and to know that someone is spending time on mine is just…well…fabulous. I appreciate you!

  2. M.J. Jacobsen says

    Since I’m home sick today, and I have all the ingredients………….guess who’s dinner tonight?? I’m the opposite, I love soups and stews and will have them every day!! The weather here in Seattle is perfect for them now, (and for colds!) so I’m just waitin’ for these recipes! Thanks Andrea for thinking of me!!! (ha ha!!) :)

  3. says

    I’m also a big soup fan but my traditional soup that’s in my fridge is going to seem a little wimpy now.

    PS. There are some great preservative-free soup seasonings out there now that don’t contain MSG like regular bouillon. I’m guessing that poultry seasoning contains MSG (which no one really cares about except for me since I’m super allergic).

    • says

      Thanks for the tip on the poultry seasoning! The one I mean for the recipe, and the one I use in general is simply a McCormick container of a blend of herbs/spices only- thyme, sage, marjoram, rosemary, black pepper, and nutmeg. I actually didn’t even know that some other kinds had MSG! Good to know!

  4. says

    Dude. Why are we so similar in really weird ways? First, the dislike of the outdoors, now the soup. I’ve never gotten into soup, but I do love a good stew. And any excuse to make biscuits is legit, I agree.

  5. Kathy says

    I just happened to read your story in a Woman’s World magazine,I am truly glad that I made myself read your blog.You’re an inspiration to a lot of women and I love your recipes.

    I just lost 38 pounds by making a total lifestyle change.Gained weight from a back injury.Have 30 more to go,but never going back to the way I began eating.Will defiantly share your blogs with my sister in law.

    Thanks for sharing this!

  6. says

    I can’t believe that you don’t like soup! Sorry to scold but I feel you’re missing out on so much yumminess. Your stew looks fabulous. I’ll definitely try. Great way to use the leftovers of one of those roasted chickens when in a pinch. I completely see the chicken pot pie as your inspiration. Even as a kid, I loved pot pies. Enjoy fall!

      • says

        so glad I’ve swayed you. My favorites are cream of asparagus (can be made light with evaporated milk,) zucchini soup (beef broth, sausage, red wine parmesan on top…yum, butternut squash and apples….(toasted sunflower seeds on top). If you need any recipes, I can look them up. enjoy!

  7. says

    I do happen to love soups and stews (especially in the fall), but this stew served with a biscuit most definitely resembles chicken pot pie…and that cannot be a bad thing!!

  8. Daniels Nana & Auntie Beth says

    Andrea-
    Everything looks great and we’re going to try all your recipes, especially the Hearty Chicken Stew. Please tell Daniel that his Nana and Auntie Beth send our love.

  9. Emma says

    Made this last night for dinner and it was absolutely wonderful! I was dying to know what your biscuit recipe is!

    Thanks for sharing this. I love your blog!

  10. Dianne says

    This chicken stew looks delicious! I could hardly focus on the stew, though, because of the picture of the biscuit you served with it. I am not a lover of biscuits in general but the one you show looks almost like a croissant. PLEASE post the recipe for that! Love your blog, by the way. Found it through Pinterest (my new favorite place to hang around).

  11. Andrea says

    I LOVE THIS RECIPE!
    Can you tell I am excited?? :)
    Seriously I can’t wait to make this. Your blog is simply darling and I love that you post healthy and delicious recipes. I have had a similar experience to yours and I sure know how hard it is to keep it off. So thanks for sharing your inspiring story to all of us and helping us reach our individual goals!

  12. Amy says

    I can’t find the sweet corn and green beans in the ingredients, can you give me the details and amounts? Thank you sooo much!!

  13. says

    Wow, a kindred spirit! Your chicken stew is a page right out of my cookbook, candidly stolen from my mother and many recipes seen on various blogs. Plus my own thoughts about how to make food good as well as easy to make.

    My husband & I own and operate a distant-water fishery operation and he is home only about 5 months of the year. Plus I own & operate a small convenience store so that leaves me with little time to cook.

    One of my favorite dishes is using chicken or pork with several vegetables and some herbs. Sometimes I use canned tomatoes with much juice and add white rice. Other times I cook brown rice separately and put them together on the plate. For veggies, I use what’s available at the moment. Mostly the basics are onions and then add garlic, carrots, celery, bok choy, kale, broccoli, cauliflower, spinach, oh my the list is endless. But if using white rice (not the “best” choice) there’s only one cooking pot to clean — a very big deal to me!

    Probably every reader as well as you already know this, but I have learned that if you smell what you’re cooking and then smell what herb/spice you might add, if it smells good together, it will taste good together.

    And you and all your followers already know what I told a crewman on our fishing boat who had to begin a new career as fishing boat cook, “paying attention is 95% of cooking success!” After health issues meant quitting the boat, I saw him about 6 months after and he was many pounds heavier than I’d ever seen him. Upon asking how he was, he said his weight gain was all my fault! He said he never knew how to cook before my instructions, as basic as they were.

    I am terrifically impressed with your efforts and achievements. You have had lots of experience that probably many other overweight people have not had, but at the same time, you’ve had more temptations in other countries. Good for you that you kept good nutrition in the back of your mind so that you weren’t sidetracked in foreign countries and cultures.

    You give hope to many people who just don’t know what to do and/or how to do it.

    I have bookmarked your site and will revisit it.

    Thanks so much and best wishes on your continuing life journey!

    Gail

  14. Katlyn Barrette says

    Pretty good if I do say so myself!
    Used broccoli, cauliflower, carrots, onion, spinach and chicken.
    I used my epicure chicken stock mix which is only 100mg of sodium rather than 800 in any other.
    Used the same spices but had to add quite a bit of cornstarch to get that “creamy” look!
    Thanks for sharing! You are making my body transformation a little easier!
    Kat

  15. Rose L says

    Well, I guess I’m pretty late to this party but just found your recipe on Pinterest. The picture looks so delicious I just had to try it myself. Went shopping yesterday, baked a whole chicken today and I have the veggies simmering away as we speak. It smells fabulous! Can’t wait to eat tonight 😉 Thanks for sharing!

  16. Ken says

    Just made and ate this stew. It was excellent, I was filled up by one large soup mug full. Definitely would recommend and will make again.

    • Erica says

      Shannon,

      The amounts of sweet corn, green beans and poultry seasoning are listed in the directions underneath the first picture of the pot of stew. “Add a hefty handful of frozen or fresh sweet corn and a cup of chopped frozen or fresh green beans. Now add 2 heaping teaspoons of poultry seasoning…” This looks fabulous! I am making this for dinner tomorrow night for my aunt and her friend who are visiting from Florida.

  17. Alison says

    Made this stew for a large crowd last night (doubled the recipe) So good! Planning to make it with leftover turkey after Thanksgiving.
    Would love the biscuit recipe, can’t find it anywhere on the site.

  18. Alisha Kennerly says

    Hi! I love your blog and all of your recipes :) but I just thought you should know that the corn and green beans are not listed in the ingredient list. I didn’t notice when I made my list, so I’ll be making it without them. I have no doubts that it will still be amazing! But I just wanted to let you know!

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