Soup, soup and more soup. It’s the best dinner in the fall and winter and it’s just what we crave on those dreadful sick days. Plus soup recipes like this make the best leftovers! This soup reheats perfectly and the flavors just have that much longer to meld together. This chicken stew is filled with tender chicken, hearty veggies, and an incredibly flavorful broth. Talk about spoon after spoon of delicious!
Chicken thighs Olive oil and butter Veggies – yellow onion, celery, carrots, garlic, baby red potatoes and mushrooms Low-sodium chicken broth Fresh herbs including thyme, rosemary and parsley Flour
Scroll below for printable recipe.
Cook chicken in pot. Saute carrots, celery and garlic. Pour in 3 1/2 cups chicken broth, potatoes, rosemary, thyme and seasoon. Bring to a boil then add in mushrooms and chicken. Simmer until potatoes are tender. In a saucepan cook butter and flour. Stir in 1 cup broth, let boil and thicken. Pour flour mixture and parsley into soup mixture once soup is finished.
I only recommend using the chicken thighs in this recipe. Chicken breasts won’t be as tender and flavorful here, plus they’d overcook and dry with this cooking time. Dried herbs can be substituted here if needed. Use 1/2 tsp thyme 1/2 tsp rosemary and 2 tsp dried parsley.
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