Creamy Chicken Stew
It’s finally fall, and this Creamy Chicken Stew is a warm, satisfying comfort food recipe you’ll be wanting to make on repeat! Packed with chicken, carrots, celery and potatoes in a rich gravy-broth full of savory seasonings, this stew is perfect for the cold weather months ahead. I’m sure you’re probably more familiar with beef stew (and I do have a delicious slow cooker beef stew recipe), but honestly, I think I see myself making this creamy chicken one more often! I love the creamy consistency and savory flavors, and it comes together pretty quickly and easily using ingredients I usually have on hand. Plus, my whole family loved it, which always makes a winner in my book. Each 1 & ¼ cup serving of this Creamy Chicken Stew is just 258 calories or 4 WW Points! To view your current WW Points for this recipe and track it in the WW app or site, click here!
I used traditional stew vegetables like onions, carrots, and celery in my Creamy Chicken Stew and I wouldn’t change a thing. However, if you have some other veggies you’re trying to use up and you want to throw them in, you definitely could! I think mushrooms, peas, corn, or green beans would all work well in this stew.
Looking for more satisfying lightened up comfort food recipes to make this fall and winter? Check out my One-Pot Creamy Tomato Pasta with Chicken and Spinach, Chicken Pot Pasta, Beefy American Goulash, One-Pot Cheesy Chili Mac, One-Pot Turkey and Veggie Spaghetti, One-Pot Buffalo Chicken Mac and Cheese, One-Pot Cajun Chicken and Sausage Pasta, Beef Stroganoff, Chicken and Dumplings Casserole, One-Pot Creamy Garlic Chicken Pasta, Bubble Up Cheesy Chicken and Broccoli Bake, Stuffed Turkey Bundles with Gravy, Crispy Cheddar Chicken with Cream Sauce, Rustic Sausage and Potato Skillet, Cottage Pie, Chili Cornbread Bake, and many more in the Comfort Food category of my recipe index!
Creamy Chicken Stew
- 2 teaspoons olive oil
- 1 ¼ cups sliced carrots
- 1 ¼ cup sliced celery
- 1 cup chopped onion
- 3 garlic cloves, minced
- 4 cups low sodium chicken broth
- 1 ½ lbs chicken breasts, 24 ounces total
- 1 lb potatoes, cubed (I used red skinned potatoes, but other types will work)
- 1 teaspoon Better Than Bouillon Roasted Chicken base, I love BTB which is more of a paste, but you can also substitute bouillon powder
- ½ teaspoon poultry seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 bay leaf
- 5 tablespoons all-purpose flour
- ½ teaspoon black pepper
- ½ teaspoon salt
- 5 tablespoons light butter, I use Land O’Lakes light stick butter
- 2 cups 1% milk
- Drizzle the oil into a 5 QT Dutch oven or large soup pot and bring to medium heat. Add the carrots, celery, onions and garlic and stir to coat in the oil. Cook, stirring occasionally, for 5-7 minutes until the onions are softened.
- Add the broth, chicken breasts, potatoes, bouillon, poultry seasoning, oregano, rosemary, thyme, and the bay leaf to the pot. Stir together and make sure the chicken is covered by broth. Bring the pot to a boil and then reduce the heat to low to simmer. Partially cover the pot with the lid on a bit offset/crooked so that there’s about a 1” opening on the side. Simmer for 25 minutes.
- When there’s about 10 minutes left on the simmering chicken, stir together the flour, pepper, and salt in a small dish. Place the butter in a medium saucepan and melt it over medium heat. Slowly whisk the flour mixture into the melted butter until combined and cook the resulting paste for 1-2 minutes. Slowly whisk the milk in a little bit at a time until smoothly combined with the flour/butter mixture. Once smooth, cook, whisking a little more than occasionally, until thickened and lightly bubbly. Whisk again and remove from heat.
- When the timer goes off for the big pot, uncover and remove the chicken breasts to a cutting board. Leave the rest of the pot cooking uncovered on low. Shred the chicken on the cutting board using two forks.
- Locate and remove the bay leaf from the pot. Stir the creamy mixture you made in step 3 into the main pot until well combined. Add the chicken back into the pot as well and stir. Cook for another 5-10 minutes, stirring occasionally.
258 calories, 22 g carbs, 6 g sugars, 8 g fat, 3 g saturated fat, 24 g protein, 2 g fiber (from myfitnesspal.com) MYWW SMARTPOINTS PER (1 & ¼ cup) SERVING: (SP calculated using the recipe builder on weightwatchers.com) Green: 6 SmartPoints/ Blue: 5 SmartPoints/ Purple: 3 SmartPoints Weight Watchers Points Plus:
6 per (1 & ¼ cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)