There are few things as comforting as a bowl of homemade Southern Style Chicken Stew. This classic chicken recipe has been around for generations and is full of homemade goodness. It’s simple, unpretentious, and absolutely delicious!
This creamy chicken stew, like my Crock Pot Ham And Potato Soup or Bloody Mary Chili, is an easy-to-make favorite my family can’t get enough of.
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Over the years, I’ve had the pleasure of enjoying many bowls of this amazing chicken stew recipe. For me, the real success of this dish is how simple and uncomplicated it is. It’s a Southern classic that has 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 a creamy chicken stew recipe. 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, and season it with salt and pepper. So, after all of that, I took it upon myself to make it, write it, and share it with you.
This easy chicken stew recipe, Southern style, is a time-honored dish that everyone should learn to make. It’s best served steaming hot with Spicy Crackers or a slice of Cornbread. You can add a dash of hot sauce, though, if you want to get fancy. This is comfort food made with love.
Ingredients Needed To Make Creamy Chicken Stew
- Chicken – whole pieces or bone-in/boneless chicken breasts.
- Chicken stock, All-Purpose Flour
- Whole Milk, Butter
- Salt, Black Pepper
How To Stew Chicken On The Stove Top
- In a large stock pot, combine the chicken with enough water or chicken broth to cover it. Season with salt, pepper, and any other seasonings you like.
- Bring everything to a boil, then reduce the heat to a low simmer, partially covering the pot. Allow the chicken to cook for 1-2 hours, or until tender, occasionally skimming off any foam or fat if you want.
- Once the chicken is fully cooked and tender, remove it from the heat. Let the chicken cool, then shred. Use in chicken stew, chicken soup, Cranberry Pecan Chicken Salad, or Easy Chicken Chili.
How To Make Southern Chicken Stew
- Add chicken to a large stockpot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 cups 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 the mixture to a simmer.
- In a small bowl, mix together flour, milk and butter to make a slurry. Gently spoon into simmering liquid and stir until incorporated. Add more milk and stir. Taste and add additional salt and pepper if needed.
Questions And Answers
Yes, it is. The first is to make a paste with butter and flour to help thicken the chicken stock, and the second is to make the stew creamy. Trust me, this is a process that works!
Yes, you can absolutely add dumplings to this Southern stewed chicken recipe! Prepare the stew as the directions state, and then, add your dumplings and allow them to cook in the stew liquid.
Sure. Add sauteed carrots, onion, celery, corn, garlic, or bell pepper.
Allow the chicken stew to cook, then transfer it to an airtight container. Place it in the fridge for up to 3 days. Reheat it on medium heat, stirring occasionally, until it’s heated through.
More Recipes You’ll Love
If you tried this Southern Style Chicken Stew Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
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.
Notes
- Milk is used TWICE in this recipe – the first is to make a paste with butter and flour to help thicken the chicken stock, and the second is to make the stew creamy. Trust me, this is a process that works!
- To Store And Reheat– allow the chicken stew to cook, then transfer it to an airtight container. Place it in the fridge for up to 3 days. Reheat it on medium heat, stirring occasionally, until it’s heated through.
Nutrition
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Rebecca Perdue
I loved this recipe! It was the 2nd time I’ve fixed chicken stew. My family and I loved it. It was easy to make and quick. I will definitely be making it again especially during this cold winter!
Thank you Rebecca! It IS perferct for cold winter months. I’m so glad you are cooking with me.
~Donya
Cindy
Recipe as is is about as Southern as it gets. Thank you,!
I agree, Cindy. It sure does bring back so many good memories. I’m happy you enjoyed it and glad you are cooking with me.
~Donya
Joanne
Im hoping that the 13 lbs of chicken is 1 to 3 pounds?
Bob
one step confuses me. when I remove the chicken and reserve two cups of the broth, am I supposed to discard the rest of it? Is that the same 2 cups of broth that is added back to it? thanks for unconfusing me.
Peggy
I just check your recipes so I was right making it…my grandmother use to make it a lot interesting winter for us…..thank you for having yours on here but mi d was right according to yours …will be checking with more of your recipes..