Creamy Chicken Stew is savory, flavorful, and oh so comforting. Made with marinated chicken, tons of fresh veggies, and a base that’s creamy and indulgent, this stew is begging for a cold night on the couch with your favorite blanket and a good movie.
Stir the chicken, Italian seasoning, paprika, ½ teaspoon of salt, and ½ teaspoon of pepper together in a large bowl then let it marinate for 15-30 minutes while you prep all the other ingredients.
Heat the olive oil in a Dutch oven or soup pot then add the chicken and cook until all the pieces are cooked through.
Remove the chicken from the pot and set aside then melt the butter in the pot and cook the celery, carrots, and onion until they are softened, about 5 minutes.
Stir in the garlic and remaining salt and pepper and cook until fragrant, about 1 minute.
Deglaze the pot with the wine and let it come to a simmer then add the potatoes and chicken broth.
Boil over high heat then reduce the heat to low-medium heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
Stir in 1 cup of the heavy cream then stir the flour into the remaining heavy cream until there are no lumps.
Stir it into the stew, along with the cooked chicken and turn the heat up to high to boil for 5 minutes, stirring often to prevent burning.
Once the stew has thickened to your liking, turn the heat off and serve with bread and fresh thyme for garnish if desired.
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Notes
STORING NOTES: This creamy chicken stew can be stored in an airtight container in the fridge for up to 4 days. Stir the soup well before reheating since the broth may separate as it cools and sits.