This post may contain affiliate links.
There are few things as comforting as a bowl of homemade chicken stew. This classic, “Southern Style” recipe has been around for generations. It’s full of tender chicken in a creamy broth seasoned with salt and pepper. It’s simple, straightforward, and absolutely delicious!
Over the years, I’ve had the pleasure of enjoying many a bowl of that amazing chicken stew. For me, the real success of this dish is how simple and uncomplicated it is. It’s a southern classic that has just a few ingredients and doesn’t need any extra toppings.
What’s funny about this recipe is that for the longest time, I couldn’t find a single “written down” version of how to make chicken stew. I asked my family, friends, and other trusted cooks and I always got the same answer – boil a chicken, add some stock and milk, a little butter and flour to thicken then season with salt and pepper. That’s it. That’s all I got. So, after all of that, I took it upon myself to get an actual recipe together.
Southern Style Chicken Stew is a time-honored recipe that everyone should have in their recipe box. It’s easy to make that just warms you from the inside out! It’s best served steaming hot with saltine crackers. You can add a dash of hot sauce though if you want to get fancy. It’s a bowl of goodness that can stand on its own. It’s as simple as that.
Ingredients Needed To Make Chicken Stew
- Chicken – whole pieces or just chicken breasts
- Chicken stock
- Flour
- Milk
- Butter
- Whole Milk
- Salt
- Pepper
How To Make This Recipe
- Add chicken to a large stockpot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 cup of cooking liquid.
- When chicken is cool enough to handle, remove skin and meat. Shred meat and return it to the cooking liquid. Add chicken stock then bring mixture to a simmer.
- In a small bowl mix together flour, milk and butter. Gently spoon into simmering liquid and stir until incorporated. Add milk and stir. Taste and add additional salt and pepper if needed.
People Often Ask…
Yes, you can absolutely add dumplings to this Chicken Stew recipe!
While this isn’t a Chicken and Dumplings recipe, southern dumplings are always a welcome addition. Simple prepare the stew as the directions state, and then add in your dumplings and allow them to cook in the stew liquid.
More Soup Recipes You Will Love…
- Healthy Mushroom Soup
- Crock Pot Potato Soup
- Creamy Gnocchi Chicken Soup
- Roasted Sweet Potato Soup
- Crock Pot Vegetable Beef Soup
- Easy One-Pot Lasagna Soup
Ingredients
- 1 3 pound chicken – whole, pieces or just chicken breasts
- 2 cups chicken stock
- 3 tablespoons flour
- ½ cup milk
- 1 tablespoon butter
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Add chicken to a large stockpot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 cup of cooking liquid.
- When chicken is cool enough to handle, remove skin and meat. Discard skin. Shred meat and return it to the cooking liquid. Add chicken stock then bring liquid to a simmer.
- In a small bowl or cup, mix together flour, milk and butter. Gently spoon into simmering liquid and stir until incorporated. Add milk and stir. Taste and add additional salt and pepper if needed.
- Serve hot with a dash of hot sauce if desired and saltine crackers.
- ***This recipe serves 8 to 10 people.
17 Soup Recipes For The Ultimate Fall And Winter Meal
For me, the #1, all-time most comforting thing I can cook is soup. Of course, I’ve got to throw in some stew or chili recipes, but the feeling is the same. Hearty, with a warm and fuzzy feeling, is what I’m striving for.
That’s what you’ll get with this collection of 17 recipes for the ultimate fall and winter meal. Not only are these recipes delicious, but they are also easy to make and are great for leftovers.
7 menus, 29 recipes, 41 pages, tons of tips!
Want more?
Then grab my Ebook!
1 Week of Family Favorite Menus
Ideas, recipes, and strategies to make easy meals loaded with flavor. Each of these recipes is affordable and simple to prepare using common ingredients.
5 Days of Southern Crockpot Classics!
FREE Email Bonus: Let your slow cooker do the hard work
Chicken Stew was a “regular” at my grandmothers house in Fall and Winter. It was passed down by her mother who received it from a German refugee in an internment camp during WWII. Our recipe is the same, with one exception: a generous amount of grated sharp cheddar cheese was slowly stirred in when the stew was finished. Amazingly delicious and satisfying!
Always served with Saltine Crackers and sweet pickles.
Milk is listed twice. I get whole milk, what is the other?
It’s listed 2 times because it’s used 2 times in the recipe. Full details are in the instructions.
Enjoy!
~Donya
Thank you for this chicken stew base recipe! I fry up some bacon in the pot, remove bacon and keep a little for sautéing some chopped onion. Then I add cut up rotisserie chicken, boxed chicken stock and, at the end, heavy cream. chop up the bacon for garnish when you serve it. So many different ways to explore this comfort food!
This is a great base for any chicken stew! I fry up some bacon in the pot then remove and use some of the grease to sautee onions. Then add cut up chicken from a rotissere chicken, chicken stock and add heavy cream in the end. chop up the bacon and add for garnish.
Hey there Sharon!
Thank you so much for your kind words and for sharing your experience with this recipe, it sounds to me like you made a delicious meal! Using bacon and bacon fat in Chicken Stew is a great idea, bacon always takes a recipe to the next level. Let me know if you ever have any questions about a dish, I’m always happy to help! I hope you have a wonderful Thanksgiving and a Happy Holiday season!
~Donya
Is it a 1- 3# chicken or is it 13# of chicken? I feel 13# would be a lot. I just want to make sure it’s 3#.
Hey there Rebecca!
Thank you so much for your interest in this classic southern recipe, I think you’re really going to love it! This recipe calls for one 3 pound chicken, you can use a whole chicken or just chicken breasts, it’s up to you. I hope this is helpful, let me know how everything turns out if you give it a try, I’d love to hear what you think!
~Donya
Even I didn’t mess it up, so surely anyone can follow this recipe #delicious
Hey there Jess!
I am thrilled to hear that you enjoyed this recipe, it’s definitely a favorite easy-to-make meal in my house so I’m glad to hear that you found it just as tasty! Thank you so much for your kind words and your terrific rating, I really appreciate your support! Let me know if you ever have any questions about a recipe, I’m always happy to help!
~Donya
Making this tonight with chicken thighs that I’m gonna boil and then remove bones and skin. Instead of whole milk I’m gonna try heavy cream and use lactose milk for the 1/2 cup of milk for the roux cause one kid is lactose intolerant and can’t do milk. She has no trouble with heavy cream or cheese and what not. I’m also gonna add frozen corn.
Hey there Sarah!
I am so happy to hear you’re giving this recipe a try, it sounds like you are making quite a meal! I think your game-plan with the dairy will work perfectly, in the future you could also try to just substitute the Lactaid Brand whole milk, it would have the same results. Adding corn to this recipe will be absolutely delicious, all and all this meal sounds fabulous! Thank you so much for your phenomenal rating and your kind words of support, I really hope you enjoy!
~Donya
I was wondering if I would still do it exactly the same way if I was to use boneless chicken?
Hey there Carlie!
Thank you so much for your interest in this recipe, that’s a terrific question! You can absolutely use boneless Chicken, it will work just as well. I really hope you enjoy this recipe, let me know how everything turns out, and feel free to reach out with any other questions!
~Donya
I like to use the flour from the Southeastern mills Old fashion
pepper gravy mix. Carnation milk and butter gives the stew that creamy tast.
Hey there Laurie!
Thank you so much for your interest in this recipe! I’ll have to check out the Southeastern Mills brand, I’ve never heard of it. Thank you for sharing!
~Donya
Hi!
Just wanted to see if I could freeze the leftover? I am alone. I know I can use half the recipe but I wonder.
Lmk!
Diana
Hey there Diana!
That’s a great question, thank you so much for your interest in this recipe! I’ve never tried to freeze this soup because it has a daily base so I don’t think it would work too well, but if you do end up trying to freeze it please let me know how it works out, everything’s worth a try at least once you know. I really appreciate your support, I hope you enjoyed this stew recipe. Thanks!
~Donya
Your recipe mentions milk twice so is it whole milk for both times it is mentioned in the recipe? Just wondering as I am very confused.
Hey there Amanda!
That’s a great question, thank you for your interest in this recipe! The first 1/2 cup of milk can be whole or skim, whatever you like, it’s used to make a roux with the butter and flour. The second time milk is used, you’ll want to use 2 cups of whole milk. I hope this helps clarify the recipe details, I hope you enjoy!
~Donya
Thank you so much! That definitely helps to clarify.
Hey Amanda!
I am happy to have been of help! Thank you so much for your rating, I hope you enjoy this recipe!
~Donya
Made the stew. I’m alittle confused. I cooked a whole chicken covering it with water. After chicken was cooked I followed recipe. I took out 2 cups of stock and added it to my chicken. Plus 2 cups of milk. I did not add all of the cooking liquid into chicken. AM I wrong.
Thank you
Hey there Pamela!
Thank you so much for your interest in this recipe! What you’ll want to do after you’ve cooked your chicken, is bring your 2 cups of chicken boiling water to a simmer with your chicken stock and then add in the shredded chicken. Then, in a separate bowl, create a roux from 1/2 cup of milk, flour, and butter and slowly add the roux to your simmering pot stirring until well incorporated. Add additional 2 cups of milk and season to personal preferences. I hope this is helpful, let me know how it turns out!
~Donya
I have never seen southern style chicken stew made this way? Living in In north Alabama we make it differently. With that being said I can’t wait to try this recipe. It reminds me more of chicken dumplings without the dumplings. This is going on my menu this week!
Hey there Clem!
Thank you so much for your interest in this recipe and for sharing! This is always how I’ve made it here in NC so it’s interesting to hear how different southerners make different southern classics. You’re right it’s more similar to Chicken and Dumplings, but I’m glad you’re giving it a try I’m excited to see what you’ll think. Let me know how it goes, thank you for your support! I hope you have a great week!
~Donya
Hi, as a 7th generation North Carolinian, we always use several cans of carnation milk as well as milk, lots of pepper and butter; as you said serve with saltines and sweet gherkins or bread and butter homemade pickles. Takes me back to my grandmother’s kitchen on a cold winter night.
Going to make this recipe today!! So glad I found it.. I’m a native of North Carolina so I grew up with Mom making this in the fall and winter!! Looks just like hers!! She also made the best ever chicken and dumplings!!! Thanks for the recipe I will dedicate to my dear sweet mom❤️❤️
Hey there Bonnie!
My goodness, reading this made me smile ear to ear! Thank you so much for sharing this beautiful food memory, I am so happy to hear that you found this recipe, it’s definitely a southern classic. If you have any questions, please don’t hesitate to ask I’d be happy to help. Thank you for your sweet words and your support, I hope you enjoy!
~Donya
Just made and it is delicious. Thank you!
Yippee! Thanks for letting me know, Sabrina.
Have a great weekend,
~Donya
Hi!
This looks exactly like the chicken stew recipe I’ve always known! Except, the one I’ve had always had rice in it. Do you think I could add rice or would I need to adjust any of the liquids? Thanks for the recipe!
Hey Kim!
I’m thinking maybe cook the rice and then add it to the stew. That way, you’ll still have enough liquid.
Let me know how it turns out.
~Donya
Can you add rice to this as it cooks? Or add cooked rice after. This sounds like a good chicken & rice ??
Hey there.
I’d probably add the rice cooked, after the stew is made. Sounds like a great idea.
Have a great day,
~Donya
I made this recipe and doubled it and no way it serves 8-10 for my crew! With doubling it, it only served 6 big bowls for adults. So if 8-10 adults eat small cup servings that would be a stretch in my opinion. Calculate amount of liquid in the entire recipe to begin with and figure from there because only other ingredient is the chicken.
Oh I’ve needed this so bad. Had same trouble as you. All the old timers here in NC could make it but not tell me exactly.
I ruined 2 batches trying
Just made this tonight,,,PERFECT!!!
Thank you so much, hubby loved it!!t
I have been looking for a chick stew recipe similar to the one that I grew up on and this is it. So many recipes call for too many other spices and it’s just nothing like what I’m used to. I made this for my family and they said it was the best chicken stew they have ever had. I did use a mix of chicken breasts and thighs and I added a bit more milk to mine, as well as some Texas Pete and it was perfect.
WOW! Thanks, Sara.
I am so happy to hear that you found a recipe that brings back good memories. I love the addition of the hot sauce.
Have a wonderful day and thanks again.
~Donya
Nice tips. i shall Try To follow.
What’s the serving size? I’ve always done a chicken stew for my son’s birthday and this year we will roughly have 20 attend kind of need to know ASAP his birthday is November 16th
Hey Amanda.
This recipe serves 8-10 people. It’s really easy to double so you should be fine to feed around 20. If your chickens are really meaty, you can add a bit more stock, milk and seasoning to stretch the recipe.
What a great idea for a birthday party! Tell your son, happy birthday from A Southern Soul.
XO,
~Donya
How many serving is this?
Hey Ang.
Thanks for your patience. This recipe serves 8-10 people. I’ve updated the recipe, too.
Have a great day!
~Donya
Can coconut milk or almond milk be substituted?
Hey Delores.
As long as there’s no flavor to the milk, sure.
Enjoy!
~Donya
Can you please tell me if the 1/2 cup of milk in this recipe is carnation milk since it calls for two cups of whole milk also?
Hey John!
I don’t use condensed milk in this recipe but you could when mixing it with the flour and butter. It’s your choice.
I hope you enjoy the recipe. Let me know!
Have a great day,
~Donya
I bet this would be good served over hot biscuits.
Can this be made in a crock pot?
Sure! I think it will work great.
~Donya
Is the half cup of milk whole milk or something else? I ask because later it calls for 2 cups of whole milk.
Hey there.
Per the recipe “In a small bowl or cup, mix together flour, milk and butter.” This makes a sort of paste that you’ll add to the stock THEN add the milk to make the stew.
I hope this helps.
Enjoy the recipe!
~Donya
Look up Firecracker saltines. They are the bomb with chicken stew.
Hey there Melissa!
Thank you so much for your interest in this recipe as well as my Ranch Fire Cracker recipe! I couldn’t agree with you more, the Ranch Fire Crackers are the perfect pairing for this Southern Chicken Stew. I really appreciate your kind words of support, if you ever have any questions about a recipe please let me know and I’d be happy to help!
~Donya
I have question. You said reserve 2 cups chicken liquid is that what you add chicken back too as cooking liquid? Then add chicken stock? Want to make this just making sure reading correct! Looks yummy!
I wish we could get an answer for this…I have the same question. 🙂
Hey Sharon and Jennifer,
Sorry for the confusion. The reserved liquid from the cooked chicken is used plus the 2 cups of stock. I’ll update the recipe to make it clear.
Thanks for your patience,
~Donya
I put instant mashed potatoes in it to thicken it up and it really makes it good!
What a great twist on a classic recipe. I love your idea, Sherri! Keep those good ideas coming.
Happy 2019!
XO,
~Donya
Hi Donya,
Thank you for sharing your Chicken Stew recipe. I made it tonight and it was delicious. I followed your recipe
exactly and it was so simple to make.
I will definitely be making this again in the near future.
Hey there Annette!
Wow! I am so glad to hear that you enjoyed this recipe, Southern Chicken Stew is the epitome of cozy comfort food! Thank you so much for your fantastic rating and your kind words of support, if you ever have any questions about a recipe please feel free to reach out!
~Donya
How do you combine flour, milk and butter in a bowl? Do you melt the butter or leave it in a lump? Once I get that figured out, I’ll be trying this one.
This is a must-try! This is an ultimate comfort food!
This was perfect on a Montana winter’s day..29° at 11:30AM..I ate it while looking out over the Ruby..with plain ol’ Saltines..it’s a keeper
Hey there!
I am so happy to hear that you enjoyed this recipe, it’s total comfort food, perfect for a 29 degree day! Thank you so much for your support and this fantastic rating, if you ever have any questions about a recipe please feel free to reach out!
~Donya
Can you use boneless chicken thighs for this recipe?
Thank you
Yes, Karen! I think chicken thighs would be great. Let me know how you like the recipe.
XO,
~Donya
This is comfort food for the win! Looks so warm and cozy!
Where has this been my whole life? I neeeeeeeeeed some of this!