Why You’ll Love This this Hearty Farmhouse Chicken Stew
This comforting chicken stew brings together tender chunks of chicken, hearty vegetables, and a rich, creamy broth that’ll warm you right down to your toes on those brisk evenings.
The beauty of this recipe lies in its simplicity – you’re basically letting the vegetables do their thing in one pot while you quickly brown the chicken in another, then everything comes together for a snug simmer that fills your kitchen with the most amazing aromas.
Plus, serving it over warm, buttery biscuits turns this humble stew into something that feels like a big, satisfying hug in a bowl.
Ingredients List
This hearty farmhouse chicken stew calls for simple, wholesome ingredients that you probably already have tucked away in your pantry and fridge.
- 1 lb chicken breast, cubed
- 1 tablespoon butter
- 1 cup potato, cubed
- 1 cup carrot, sliced
- 1/2 cup celery, sliced
- 1/2 cup onion, chopped
- 1 teaspoon minced garlic
- 1 (15 ounce) can chicken broth
- 1 (10 1/2 ounce) can cream of chicken soup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- 1 cup frozen peas
A Few Healthy Swaps Worth Considering:
- Swap the cream of chicken soup for a lighter version or make your own with Greek yogurt and flour for a protein boost
- Use sweet potatoes instead of regular potatoes for extra vitamins and fiber
- Add extra vegetables like mushrooms or bell peppers to pack in more nutrients
- Choose low-sodium chicken broth to keep the salt content in check
- The frozen peas add a nice pop of color and vitamins, plus they’re already perfectly portioned
Step by Step Directions
This comforting stew comes together in just a few simple steps, making it perfect for busy weeknight dinners.
- Combine potatoes, carrots, celery, onion, garlic, chicken broth, cream of chicken soup, salt, pepper, and poultry seasoning in a dutch oven.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes or until vegetables are semi-tender.
- While vegetables are cooking, melt butter in a medium skillet and brown the cubed chicken until no longer pink.
- Add the cooked chicken and frozen peas to the vegetable mixture in the dutch oven.
- Cover and continue simmering until all vegetables are tender.
- Serve hot over warm biscuits for the ultimate comfort meal.
For best results, use an enameled cast iron dutch oven which provides excellent heat retention and even cooking for this hearty stew.
Substitutions and Variations
• Thickening options – Want it thicker? Mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes.
Flour works too, but cornstarch gives you that glossy, restaurant-style finish.
• Slow cooker version – Brown the chicken first, then dump everything except the peas into your slow cooker.
Cook on low for 6 hours, add peas in the last 30 minutes.
Additional Things to Serve With This Dish
This stew pairs beautifully with so many comfort foods that you’ll want to make it a regular rotation meal.
- Warm biscuits – The recipe mentions this classic pairing, and honestly, nothing beats sopping up that creamy broth with a fluffy buttermilk biscuit.
- Crusty bread rolls – If biscuits aren’t your thing, grab some dinner rolls or a rustic sourdough loaf for dunking.
- Cornbread – Sweet or savory cornbread adds that perfect contrast to the rich, savory stew.
- Mashed potatoes – Yes, there are already potatoes in the stew, but who’s counting when comfort food is involved?
- Rice or egg noodles – Turn it into more of a one-bowl meal by ladling the stew over a bed of fluffy rice or wide egg noodles.
- Simple green salad – Sometimes you need something fresh and crisp to cut through all that creamy goodness.
- Roasted vegetables – Brussels sprouts, green beans, or asparagus make great veggie sides that won’t compete with the stew’s flavors.
Cooking Tips & Tricks (Chef’s Notes)
Making this stew foolproof comes down to a few key moves that’ll save you from kitchen disasters.
- Don’t rush the vegetable simmering – Those 20 minutes aren’t a suggestion, they’re insurance against crunchy carrots that’ll have your family giving you the side-eye.
- Brown that chicken properly – We’re talking golden edges here, not sad gray cubes that look like they’ve given up on life.
- Add peas at the very end – Frozen peas turn to mush faster than you can say “dinner’s ready,” so toss them in during those final few minutes.
- Taste as you go – That half teaspoon of salt mightn’t be enough depending on your broth’s sodium levels, and nobody wants bland stew.
- Let it rest off the heat – Five minutes of sitting time helps everything meld together and prevents you from burning your tongue like an overeager food blogger.
- Use a heavy-bottomed pot – Thin pans create hot spots that’ll scorch your cream soup base, and trust me, burnt cream of chicken tastes about as appetizing as it sounds.
- Cut vegetables uniformly – Different sized pieces cook at different rates, which means some folks get perfectly tender carrots while others get vegetable confetti.
Nutritional Facts
This hearty farmhouse chicken stew packs substantial nutrition into every comforting bowl.
- Calories: Approximately 285 per serving (serves 6)
- Protein: 28 grams – primarily from lean chicken breast, making this an excellent muscle-building meal
- Carbohydrates: 22 grams – mainly from potatoes and vegetables, providing sustained energy
- Fat: 10 grams – kept moderate thanks to lean chicken and minimal added butter
- Fiber: 4 grams – contributed by the mixed vegetables, supporting digestive health
- Sodium: 920 mg – relatively high due to canned broth and cream soup, so watch portions if monitoring salt intake
- Vitamin A: 184% daily value – those carrots aren’t just for color, they’re vitamin powerhouses
- Vitamin C: 25% daily value – potatoes and peas contribute more immune support than you’d expect
- Iron: 12% daily value – chicken provides easily absorbed heme iron
- Potassium: 680 mg – helps balance out some of that sodium content
- Calcium: 8% daily value – cream soup adds a modest bone-health boost
- Low in sugar: Only 6 grams, naturally occurring from vegetables
Fun “Did You Know?”
Ever wonder why chicken stew became such a beloved comfort food across farmhouses worldwide?
I’ve uncovered that colonial American settlers created chicken stew as a practical way to use tough, older hens that couldn’t lay eggs anymore. The long, slow cooking process tenderized the meat perfectly.
What’s fascinating is that chicken stew was often called “Sunday dinner” because families would prepare it after church, letting it simmer while they visited with neighbors.
The one-pot cooking method also conserved precious firewood.
Today’s cream-based versions evolved from these humble beginnings, transforming necessity into the comfort food we cherish.
