Why You’ll Love This Recipe

Hearty & Satisfying: Loaded with chicken and vegetables, it’s a complete meal in a bowl.
Simple Ingredients: Uses everyday pantry staples, making it both accessible and affordable.
One-Pot Wonder: Minimal cleanup with all ingredients cooked together in one pot.
Versatile: Can be customized with your favorite vegetables or herbs.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 whole chicken (about 4 pounds), cut into 8 pieces
2 medium carrots, peeled and cut into 1-inch chunks
2 medium parsnips, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
2 stalks celery, finely chopped
1 medium onion, finely chopped
4 cups low-sodium chicken stock
1 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley (for garnish)
Kosher salt and freshly ground black pepper, to taste

directions

Prepare the Chicken:
- In a large stockpot, heat the vegetable oil over medium-high heat.
- Season the chicken pieces with salt and pepper.
- Add the chicken to the pot and brown on all sides, about 5–7 minutes per side.
- Remove the chicken and set aside.
Sauté the Vegetables:
- In the same pot, add the chopped onion, carrots, parsnips, rutabaga, turnip, and celery.
- Sauté for 5–7 minutes until the vegetables begin to soften.
Make the Roux:
- Sprinkle the flour over the sautéed vegetables and stir to combine.
- Cook for 2–3 minutes to eliminate the raw flour taste.
Add the Stock and Chicken:
- Pour in the chicken stock, stirring to combine and dissolve the flour.
- Return the browned chicken pieces to the pot.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 45 minutes to 1 hour, or until the chicken is fully cooked and the vegetables are tender.
Finish the Stew:
- Remove the chicken pieces from the pot and set aside to cool slightly.
- Shred the chicken meat, discarding the bones and skin.
- Return the shredded chicken to the pot.
- Stir in the heavy cream and adjust seasoning with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
Serve:
- Ladle the stew into bowls and garnish with chopped fresh parsley.
- Serve hot with crusty bread or over rice, if desired.

Servings and timing

Servings: 6–8
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 50 minutes

Variations

Spicy Kick: Add diced jalapeños or a dash of hot sauce to the stew for extra heat.
Herbaceous Flavor: Incorporate fresh herbs like thyme, rosemary, or bay leaves during simmering.
Vegetarian Option: Replace chicken with chickpeas or tofu and use vegetable broth.
Creamy Twist: Substitute half-and-half or evaporated milk for the heavy cream for a lighter version.
Root Vegetable Medley: Experiment with other root vegetables like sweet potatoes or parsnips for added variety.

storage/reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Allow the stew to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the stew over medium heat on the stovetop until warmed through. Add a splash of broth or water if the stew has thickened too much during storage.

FAQs

Can I use boneless, skinless chicken breasts?

Yes, boneless, skinless chicken breasts can be used. However, bone-in, skin-on pieces provide more flavor.

How can I make this stew spicier?

Add diced jalapeños, a dash of hot sauce, or increase the amount of black pepper to taste.

Can I make this ahead of time?

Yes, this stew can be prepared a day in advance. Allow it to cool, then refrigerate. Reheat thoroughly before serving.

How do I prevent the stew from being too thick?

If the stew becomes too thick, add additional chicken stock or water to reach your desired consistency.

Can I use a slow cooker for this recipe?

Yes, after browning the chicken and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–7 hours or until the chicken is tender.

What can I serve with this stew?

This stew pairs well with crusty bread, cornbread, or over a bed of rice.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze the stew?

Yes, allow the stew to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.

How do I reheat frozen stew?

Thaw the stew overnight in the refrigerator, then reheat over medium heat on the stovetop until warmed through.

Can I add other vegetables?

Feel free to add other vegetables like peas, green beans, or parsnips for added flavor and nutrition.

Conclusion

Old Fashioned Chicken Stew is a timeless dish that brings warmth and comfort to any meal. With its rich flavors and hearty ingredients, it’s perfect for family dinners or special occasions. Enjoy this classic recipe and make it a part of your culinary tradition.