Creamy Chicken Stew Recipe

4.91 from 10 votes

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

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course, Soup

Cuisine: American

Servings: bowls

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 tbsp 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 tbsp 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, 2 10.5 oz. cans 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.
Feel free to add more of your favorite veggies.