Chicken Stew Calories

Chicken stew commonly includes chicken, onion, carrots, potatoes, broth, and herbs such as thyme or bay leaf. Many versions add celery, peas, or tomatoes. The exact vegetables vary, so add firm vegetables earlier and quick-cooking ones near the end.

Bone-in chicken thighs or drumsticks are especially good for chicken stew because they stay moist during simmering and add flavor to the broth. Boneless breast works too, but add it later or cook it for less time so it does not become dry.

To thicken chicken stew, stir in a small flour or cornstarch slurry and simmer until the broth reaches the consistency you want. You can also mash some of the cooked potatoes into the liquid, which thickens the stew without adding another ingredient.

Keep chicken stew at a gentle simmer and stop cooking once the chicken is tender and fully cooked. A vigorous boil can make chicken dry, especially breast meat. If using boneless breast, cut it into larger pieces and add it later than the vegetables.

Chicken stew pairs well with crusty bread, biscuits, rice, or mashed potatoes, which soak up its broth. For a lighter meal, serve it with a simple green salad. If the stew already contains potatoes, bread or salad may be all you need.

Yes, chicken stew can be made in a slow cooker. Add the chicken, vegetables, seasoning, and a modest amount of broth, then cook until the chicken and vegetables are tender. For a thicker broth, stir in a slurry near the end and cook until it thickens.

Chicken stew keeps for 3–4 days in the refrigerator when cooled and stored in a covered container within two hours of cooking. Reheat only the portion you plan to eat, bringing it thoroughly hot throughout before serving.

Yes, chicken stew freezes well in airtight, portion-sized containers. Let it cool before freezing, then thaw it in the refrigerator and reheat it thoroughly. Potatoes can become softer after freezing, so a stew made without potatoes may retain a firmer texture.

Yes, tomatoes can be added to chicken stew for a brighter, slightly tangy broth. Use chopped fresh tomatoes or canned tomatoes, and reduce the added liquid a little if needed. Tomato-based versions are one variation; many traditional-style stews rely on broth instead.