Hearty Chicken Stew

There is nothing better than a hot bowl of soup on a cold day, but let’s be honest here. Sometimes soup just doesn’t cut it in the hunger satisfying department. Enter in the sometimes unappreciated stew. Thick and hearty, the stew can do wonders for working one’s body and soul.

We eat a whole heck of a lot of chicken in this house…so a chicken stew was a no brainer. Comforting flavors of chicken noodle soup only uber filling and poured over a heaping pile of creamy mashed potatoes. I can’t even tell you how satisfying this dish is. Certainly enough to make me forget the bitter wind blowing outside!!

Hearty Chicken Stew

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American


  • 1 lb. Chicken Breast boneless, skinless,diced
  • 4 carrots diced
  • 4 celery stalks diced
  • 1 onion diced
  • 2 Tbsp oil
  • 1/2 tsp pepper
  • 1 1/2 tsp. season salt
  • 1 tsp minced garlic
  • 1 tsp marjoram
  • 2 cans Cream of Chicken soup 10.5 oz cans
  • 2 "soup cans" milk
  • 2 Tbsp butter
  • 2 Tbsp parsley


  • Heat 1 Tbsp oil in a large skillet over medium high heat.
  • Season the chicken with some salt and pepper, and cook in skillet until golden on all sides.
  • Remove from pan and set aside.
  • Adding the last Tbsp. of oil to the pan, cook saute the onion, carrots and celery with 1 tsp season salt and 1/2 ts pepper until slightly softened (3-5 min)
  • Add the garlic and marjoram and stir to combine.
  • To the vegetables, add the soup and soup cans of milk stirring thoroughly.
  • Place chicken back into pan and bring to a boil.
  • Once boiling reduce heat and simmer for about 10 minutes until begins to thicken.
  • Add butter and parsley and gently stir.
  • Remove from heat and serve immediately over mashed potatoes.
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