Creamy Chicken Stew Recipe

Course: Dinner, Main Course, Soup

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bowls

Calories: 453kcal

This stew in filled with chicken, potatoes, and vegetables, and it has the creamiest, silkiest consistency!

Melt the butter in a large Dutch oven, then add and sauté the carrots, celery, and potatoes for 5-7 minutes, or until the potatoes are golden brown on the edges.
2 tablespoons salted butter, 1½ cups sliced carrots, 1 cup chopped celery, 3 red potatoes
Stir in the cooked chicken and garlic and allow to cook for another 1-2 minutes or until the butter is absorbed and the garlic is fragrant.
3½ cups shredded cooked chicken, ½ tablespoon minced garlic
Stir in the chicken broth and then add in the cream of chicken soup. Stir everything together until smooth.
2 cups low-sodium chicken broth, 21 ounces condensed cream of chicken with herbs soup
Bring to a boil and then lower to a simmer and cook for 15-25 minutes, stirring frequently, or until the vegetables are tender to a fork and the soup is thick. The time may vary depending on the size of your vegetables.
Once cooked, remove the pan from the heat and gradually stir in the heavy cream.
⅔ cup heavy cream
Serve hot garnished with fresh parsley, optional.
Chopped fresh parsley

If you can't find cream of chicken with herbs, use regular cream of chicken and add the herbs of your choice!
You can also swap out the cream of chicken for more chicken broth and heavy cream. You'll need to thicken the soup with a roux this way; otherwise, it will be much thinner.
Feel free to add more of your favorite veggies!
Add the heavy cream slowly and off the heat, stirring continuously, to avoid curdling it.

Storage: Store creamy chicken stew in an airtight container in the refrigerator for up to 3 days.