Chicken Stew

Hearty, nourishing, and filled with homestyle comfort, this Chicken Stew is the kind of dish that warms you from the inside out.

With tender carrots, hearty potatoes, and savory rotisserie chicken simmered together in a richly seasoned broth, every spoonful carries layers of flavor and soul. The blend of herbs, spices, and aromatics transforms simple ingredients into a deeply satisfying meal that feels both rustic and restorative.

Whether served on a chilly evening or as a family favorite at the dinner table, this stew delivers the essence of comfort food—wholesome, filling, and full of love.

Why People Will Love Chicken Stew Recipe:

Comfort in a bowl – warm, hearty, and soothing, it delivers the kind of nourishment that feels like a hug on a cold day.

Wholesome ingredients – packed with carrots, potatoes, onion, and tender rotisserie chicken, it’s both filling and nourishing.

Rich layers of flavor – a carefully seasoned broth infused with herbs, spices, and tomato paste creates depth that elevates it beyond a simple stew.

Family-friendly and versatile – mild enough for kids, yet flavorful enough for adults; it’s a dish that pleases every palate.

Perfect for gatherings – made in a big pot, it’s ideal for sharing, meal prep, or feeding a crowd with ease.

Key Ingredients:

Rotisserie Chicken – tender, juicy, and pre-cooked, it provides rich flavor and hearty protein while cutting down on prep time.

Carrots – naturally sweet and earthy, they bring color, depth, and a comforting classic taste to the stew.

Potatoes – starchy and filling, they absorb the savory broth, making the stew hearty and satisfying.

Onion – the aromatic backbone, adding sweetness and depth that builds the flavor base from the very first sauté.

Tomato Paste with Italian Seasoning – concentrated and robust, it enriches the broth with a subtle tang and herbal complexity.

Better Than Bouillon – Roasted Chicken Flavor – the key to a deeply savory, umami-packed broth that makes every spoonful rich and flavorful.

Herbs and Spices – from oregano and parsley to paprika and turmeric, each layer of seasoning enhances the broth with warmth, depth, and balance.

Expert Tips:

Build flavor from the start – sautéing carrots and onions in butter before adding liquid allows their natural sugars to caramelize, creating a richer, sweeter base for the broth.

Season in layers – instead of adding all the spices at once, season gradually throughout cooking. This keeps the flavors balanced and prevents the broth from becoming one-note.

Balance the broth – if the stew tastes too salty from bouillon, add a splash of water or a squeeze of lemon juice. If it feels flat, a pinch of sugar or a touch more paprika can round it out.

Cut vegetables evenly – chopping potatoes and carrots into similar-sized pieces ensures they cook at the same pace and give the stew a consistent texture.

Let it rest – after simmering, allow the stew to sit covered for 10–15 minutes before serving. This lets the starch from the potatoes thicken the broth naturally and helps the flavors meld.

Make it ahead – chicken stew tastes even better the next day, as the vegetables soak up the seasoned broth and the spices mellow into harmony.

Customize the richness – for a creamier version, stir in a splash of heavy cream or half-and-half at the very end; for a lighter stew, stick with broth and bright herbs.

Chicken Stew Recipe

Ingredients:

1 whole bag of organic carrots (peeled and chopped)

1 whole 3 lb bag yellow potatoes (peeled and chopped) + 4 from a second bag

1 whole yellow onion (finely chopped)

2 tablespoons tomato paste with Italian seasoning

3 tablespoons Better Than Bouillon – Roasted Chicken Flavor

6 cans chicken broth

1 bottle of water

Celery flakes (to taste)

Oregano (to taste)

Turmeric (to taste)

Poultry seasoning (to taste)

Lemon pepper (to taste)

Paprika (to taste)

Parsley (to taste)

Onion powder (to taste)

Garlic powder (to taste)

Ranch seasoning (to taste)

Salt and pepper (to taste)

1 whole rotisserie chicken (pulled and shredded, no fat/bones/skin)

Instructions:

Mamaw’s Chicken and Rice Casserole

Ricotta Pistachio Cookies

Cheesy Hissy Fit Dip

Sauté Vegetables: In a large pot, sauté the chopped carrots and onion in butter over medium heat.

Add the spices and seasonings (celery flakes, oregano, turmeric, poultry seasoning, lemon pepper, paprika, parsley, onion powder, garlic powder, ranch seasoning, salt, and pepper) along with the tomato paste and Better Than Bouillon (roasted chicken flavor). Stir well.

Simmer the Base: Pour in 4 cans of chicken broth and 1 bottle of water. Bring the mixture to a simmer and let it cook while you peel and chop the potatoes.

Add Potatoes: Once the carrots are nearly tender, add the chopped potatoes to the pot. Continue to simmer while you peel and shred the rotisserie chicken.

Add Chicken: Once the potatoes are tender, add the shredded chicken to the pot. Allow it to simmer for 10 more minutes, letting all the flavors blend together.

Adjust Broth: Taste the stew and adjust the seasonings if needed. If the broth seems too thick, add 2 more cans of chicken broth (or water, if you prefer lower sodium).

Serve and Enjoy: Once everything is cooked and the flavors are well combined, serve the stew hot, and enjoy the comforting, flavorful dish!

This hearty chicken stew is perfect for a cold day or when you need a dish to warm up your family!

Important Notes When Making Chicken Stew Recipe:

Broth is the backbone – using a mix of chicken broth and Better Than Bouillon gives the stew a rich, savory depth. However, since bouillon can be salty, always taste before adding extra salt.

Rotisserie chicken adds convenience – using pre-cooked chicken saves time while still delivering flavor. Make sure to remove all skin, fat, and bones so the stew stays clean and balanced.

Vegetable timing matters – carrots and onions need more time to soften and develop flavor, while potatoes should be added once the base has simmered so they don’t become mushy.

Spices shape the character – paprika, oregano, parsley, and turmeric each add unique layers. Adjust to taste but avoid overloading—too many seasonings at once can overshadow the chicken.

Consistency is flexible – if the stew feels too thick, add extra broth or water; if it’s too thin, simmer uncovered until it reduces.

Freshness counts – a final sprinkle of parsley or squeeze of lemon juice at the end brightens the entire dish, balancing the richness of the broth.

Better the next day – like many stews, the flavors deepen after resting overnight, making it an excellent make-ahead meal.

How To Enjoy Chicken Stew After Cooking

Serve it piping hot – ladle generous portions into deep bowls while the broth is still steaming; the warmth enhances the comfort of every bite.

Pair with bread – enjoy with crusty baguette, dinner rolls, or cornbread to soak up the flavorful broth. For extra indulgence, try garlic bread or cheesy biscuits.

Add fresh toppings – brighten the richness by sprinkling fresh parsley, squeezing lemon juice, or adding a drizzle of olive oil before serving.

Balance with sides – pair with a crisp green salad, roasted vegetables, or a light slaw to contrast the hearty stew.

Make it a full meal – serve alongside rice, buttered noodles, or even quinoa for extra heartiness and variety.

Customize each bowl – offer toppings like shredded cheese, hot sauce, or a dollop of sour cream so everyone can enjoy their own flavor twist.

Next-day magic – chicken stew tastes even better after resting overnight; reheat gently on the stove to allow the flavors to meld further.

Perfect for gatherings – serve family-style from a large pot at the table for a rustic, homey experience that brings people together.

Nutrition Information:

For Chicken Stew recipe (per serving, based on about 10 servings total):

Frequently Asked Questions:

Can I use raw chicken instead of rotisserie chicken?

Yes. You can use raw chicken breast or thighs—just simmer them directly in the broth until cooked through, then shred and return to the pot. This adds even more flavor to the base.

How can I thicken the stew if it feels too thin?

Simmer uncovered until the liquid reduces, or mash a few potatoes directly in the pot to naturally thicken the broth without flour or cornstarch.

Can I make this recipe in a slow cooker?

Absolutely. Add all the ingredients except the chicken and cook on low for 6–8 hours or high for 3–4 hours. Stir in the shredded rotisserie chicken during the last 30 minutes.

What’s the best way to store and reheat leftovers?

Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water if the stew has thickened too much.

Can I add other vegetables?

Yes. Green beans, peas, parsnips, or even corn work beautifully. Just be mindful of cooking times—add tender veggies toward the end so they don’t overcook.

Do I need to sauté the vegetables first, or can I just simmer everything together?

Sautéing carrots and onions before adding liquid is essential—it caramelizes their natural sugars and builds a flavorful base that simmering alone won’t achieve.

Should the potatoes be peeled or left with skins on?

Peeling gives the stew a smoother texture, but leaving skins on adds extra fiber and a rustic look. It’s a matter of preference, but whichever you choose, cut potatoes evenly so they cook at the same rate.

When is the best time to add the shredded rotisserie chicken?

Add it only after the potatoes are tender. Since the chicken is already cooked, simmering it too long can dry it out. A quick 10-minute simmer at the end allows it to absorb flavor without overcooking.

How do I keep the stew from becoming too salty?

Since bouillon and broth both contain sodium, season lightly at first. Taste the stew after it has simmered and adjust with extra salt, pepper, or herbs at the very end.

How do I know the stew is ready to serve?

The carrots and potatoes should be fork-tender, the broth flavorful and well-seasoned, and the chicken fully incorporated. Letting the stew rest 5–10 minutes after cooking also helps flavors meld before serving.