{"id":7061734,"date":"2026-09-20T04:37:55","date_gmt":"2026-09-20T04:37:55","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/easy-homemade-chicken-stew-budget-bytes\/"},"modified":"2026-09-20T04:37:55","modified_gmt":"2026-09-20T04:37:55","slug":"easy-homemade-chicken-stew-budget-bytes","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7061734","title":{"rendered":"Easy Homemade Chicken Stew – Budget Bytes"},"content":{"rendered":"


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Okay guys, this Chicken Stew recipe is definitely at the top of my list of all-time favorite recipes! It\u2019s thicker and heartier than chicken soup, but lighter than a beef stew<\/a>. The flavor is absolutely on point, it\u2019s totally cozy, and it\u2019s just one of those things that I could happily eat for three meals per day and still<\/em> want more the next day. With more than 200 5-star reviews, you have<\/em> to try this chicken stew!<\/p>\n

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All recipes are rigorously tested in our Nashville Test Kitchen<\/a> to ensure they are easy, affordable, and delicious.<\/em><\/p>\n

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\u201cI don\u2019t usually interact with online recipes but this stew was just fantastic. Loved it. So easy to prepare, the ingredients were cheap and there was enough for two of us to eat for several days. It gets better when you reheat it as well. Loved it. Thank you so much, going into my weekly bank.\u201d<\/p>\n

Becka<\/cite><\/p><\/blockquote>\n

A Big Pot of Classic Comfort Food<\/h2>\n

This is a classic chicken stew through and through. It starts with a mirepoix of onion, carrot, and celery, then I add garlic, potatoes, and plenty of cozy herbs. I make it completely from scratch, but that doesn\u2019t mean anything fussy. It\u2019s simply affordable ingredients layered together in one very<\/em> delicious pot!<\/p>\n

The flavor building really starts when the flour-coated chicken thighs hit the hot pot. Browning creates those golden stuck-on bits on the bottom, then the vegetables release enough moisture to work them into the stew. A second sprinkle of flour thickens the broth into a rich gravy as everything simmers. One thing to remember is to not rush the process; let the stew simmer for the full 30 minutes so the flavors can fully develop. You\u2019re looking for fork-tender potatoes, juicy chicken, and a gravy thick enough to lightly coat your spoon. \ud83d\ude0b (And don\u2019t forget to have a few slices of bread on the side to sop up all the delicious gravy!)<\/p>\n

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  1. Use chicken thighs.<\/strong> Chicken thighs stay juicy and tender, even with a long cook time, and have TONS of flavor. You could use bone-in and remove the bones later, if desired.<\/li>\n
  2. Let the flour-coated chicken sit undisturbed against the hot pot until deeply golden before turning it. <\/strong>If the pieces are crowded and start releasing lots of liquid, brown them in two batches. Those golden bits left on the bottom are called fond, and they add loads of savory flavor to the gravy. They should be brown, not black, so turn down the heat if they begin to burn.<\/li>\n
  3. Set everything up to finish at the same time.<\/strong> I keep the chicken and potatoes about 1 inch and slice the carrots thinly so everything becomes tender at about the same time. I\u2019ve learned that one oversized piece of potato is usually the last holdout! Halve smaller baby potatoes and quarter any larger ones so the chicken doesn\u2019t overcook while you wait for the potatoes to soften.<\/li>\n
  4. Don\u2019t rush or cover the final simmer.<\/strong> Once the stew reaches a boil, remove the lid and let it simmer over medium-low for the full 30 minutes. Leaving the lid on traps steam and can keep the gravy thin. If the potatoes are tender but the gravy still looks loose, let it simmer uncovered for a few more minutes.<\/li>\n
  5. Adjust the salt at the end.<\/strong> Broths and bouillon bases vary quite a bit in sodium. Start with the listed \u00bc teaspoon, then taste the finished stew before adding more. I usually don\u2019t add any more than this because the broth I use (Better Than Bouillon) is already well seasoned.<\/li>\n
  6. Play around with the herbs. <\/strong>I use parsley, thyme, rosemary, and sage for true fall flavors, but you can substitute with what you\u2019ve got on hand. Poultry seasoning<\/a> is also an option!<\/li>\n<\/ol>\n<\/div>\n

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    I take my comfort food seriously. Almost as seriously as I take my love for simple, wholesome, CHEAP recipes made with basic staples. Making inexpensive ingredients taste like far more than they cost is basically my favorite challenge. So I\u2019m very <\/em>intentional in this chicken stew recipe. I don\u2019t want a mile-long ingredient list or pricey shortcuts doing all the work. Instead, I make two very specific choices:<\/p>\n

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    • I coat the chicken in flour, then brown it until it leaves plenty of stuck-on bits on the bottom of the pot.<\/strong><\/li>\n
    • I use not one, but TWO types of broth.<\/strong><\/li>\n<\/ul>\n

      Those golden bits stuck to the pot (fond) pack in loads of savory flavor. As the vegetables cook, their moisture helps loosen the fond and work it into the gravy. The flour coating also gives the chicken extra color, and the remaining flour thickens the stew without whisking a separate slurry or adding cream, canned soup, or any other ingredients. If the bottom of your pot looks a little messy after browning, you\u2019re doing it right!<\/p>\n

      For the broth, I use equal amounts of chicken and vegetable. Chicken broth creates a savory base, then vegetable broth rounds out the onion, celery, carrots, and herbs. Together, they give this stew a fuller, more complex flavor. I like using Better Than Bouillon here because I can mix only what I need and keep the cost low.<\/p>\n<\/div>\n

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      Chicken Stew<\/h2>\n

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      \n Cost <\/span>$13.56 recipe \/ $2.26 serving<\/span>
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      This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy. <\/span><\/p>\n<\/p><\/div>\n

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