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!
The first time I had chicken stew was at a church gathering when I was a little girl. It was late fall, so the air was crisp and perfect for enjoying a bowl of soup. I remember watching the folks from church working around a huge, black, cast iron pot that was hanging over a fire.
Folks would stir the concoction in the pot, slowly feeding the fire so that the coals burned hot. They moved at an easy pace, making sure everything worked in perfect harmony. I was totally mesmerized. I had no idea what was cooking in that pot but I knew it was something special and was going to be powerfully good.
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 has just a few ingredients and doesn’t need any extra toppings.
It’s best served steaming hot with saltine crackers. Not fancy crackers, just a plain ‘ol sleeve of saltines. 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.
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. It wasn’t very hard, and my taste testers were happy for me to experiment on them.
Southern Style Chicken Stew is a time-honored, classic recipe that everyone should have in their recipe box. It’s easy to make since it’s really more of a cooking method than a recipe. For me, it’s a dish that brings back happy memories. Simple times, simple food.
If you make this recipe, let me know by leaving a comment and rating below. I love hearing from you! And, make sure to follow me on INSTAGRAM for more recipes and cooking inspiration.
Southern Style Chicken Stew
Ingredients
- 1 3 pound chicken – whole, pieces or just chicken breasts
- 2 cups chicken stock
- 3 tablespoons flour
- 1/2 cup milk
- 1 tablespoon butter
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 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.
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Carlee
Where has this been my whole life? I neeeeeeeeeed some of this!
Lindsay Cotter
This is comfort food for the win! Looks so warm and cozy!
Karen
Can you use boneless chicken thighs for this recipe?
Thank you
Donya
Yes, Karen! I think chicken thighs would be great. Let me know how you like the recipe.
XO,
~Donya
Toni | Boulder Locavore
This is a must-try! This is an ultimate comfort food!
Ken Stapleton
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.
Sherri Eller
I put instant mashed potatoes in it to thicken it up and it really makes it good!
Donya
What a great twist on a classic recipe. I love your idea, Sherri! Keep those good ideas coming.
Happy 2019!
XO,
~Donya
Annette
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.
Donya
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
Jennifer parrish
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!
Sharon
I wish we could get an answer for this…I have the same question. 🙂
Donya
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
Catherine
Can this be made in a crock pot?
Donya
Sure! I think it will work great.
~Donya
John K
Is the half cup of milk whole milk or something else? I ask because later it calls for 2 cups of whole milk.
Donya
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
Glenda
I bet this would be good served over hot biscuits.
Dolores
Can coconut milk or almond milk be substituted?
Donya
Hey Delores.
As long as there’s no flavor to the milk, sure.
Enjoy!
~Donya
John Kivett
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?
Donya
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
Ang
How many serving is this?
Donya
Hey Ang.
Thanks for your patience. This recipe serves 8-10 people. I’ve updated the recipe, too.
Have a great day!
~Donya
Amanda
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
Donya
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
Golu
Nice tips. i shall Try To follow.
Sara
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.
Donya
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
Tammy Brown
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
Linda Deal
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.
Mary
Can you add rice to this as it cooks? Or add cooked rice after. This sounds like a good chicken & rice ??
Donya
Hey there.
I’d probably add the rice cooked, after the stew is made. Sounds like a great idea.
Have a great day,
~Donya
Kim
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!
Donya
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
Sabrina
Just made and it is delicious. Thank you!
Donya
Yippee! Thanks for letting me know, Sabrina.
Have a great weekend,
~Donya
Nicki Sullivan
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.
Clem
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!
Donya
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
Pamela
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
Donya
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
Amanda Arrington
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.
Donya
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
Amanda Arrington
Thank you so much! That definitely helps to clarify.
Donya
Hey Amanda!
I am happy to have been of help! Thank you so much for your rating, I hope you enjoy this recipe!
~Donya