5 Star Reader Comment
Perfect! This is how my grandma used to make it! I’ve been looking for this recipe for over five years!
Elaine
Why This Simple Stew Holds a Special Place in My Heart
Over the years, I’ve had the pleasure of enjoying many a bowl of this amazing chicken stew recipe. From church socials to Fall fundraisers, this old-school recipe has stood the test of time. 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. And, when I asked my family and friends for instructions, the answer was always, “boil a chicken, add stock and milk, thicken it with flour and butter, season with salt and pepper.” That was it.
So, I finally did what every good Southern cook has to do—I wrote it down. And I’m so glad I did, because now I get to share it with you.
This easy chicken stew recipe, Southern-style, is a time-honored dish that anyone can learn to make. It’s best served steaming hot with saltines, Spicy Crackers, or a slice of Cornbread. You can add a dash of hot sauce if you want to get fancy. This is comfort food made with love.
XO,
Donya’s Tips & Things to Know
Make-ahead friendly. This stew holds up beautifully in the fridge for up to 3 days and reheats well.
Don’t skip the two-step milk process. The first addition with flour and butter thickens, the second makes it creamy.
Want a richer stew? Swap half the milk for half-and-half.
Add-ins are optional. Traditional Southern chicken stew keeps it plain, but a handful of peas or corn can stretch it further.
This hearty 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.
Ingredients Needed To Make Creamy Chicken Stew
- Chicken – one whole chicken (around 3 pounds), pieces, or chicken breasts.
- Chicken stock – adds depth and richness.
- All-purpose flour – helps thicken the stew.
- Whole milk – used twice for both the slurry and creamy finish.
- Butter – for that silky texture.
- Salt and black pepper – the simple seasonings that make this stew shine.
How To Make Southern Chicken Stew
- Place the chicken in a large stockpot and cover with water. Simmer until tender – about an hour (for full instructions on how to stew chicken, scroll down.) Remove and reserve 2 cups of the cooking liquid. When the chicken is cool enough to handle, remove the skin and shred the meat. Return it to the pot with the reserved liquid and chicken stock. Bring to a simmer.
- In a small bowl, whisk together flour, milk, and butter to make a slurry. Stir it into the pot until incorporated.
- Add the remaining milk, then season with salt and pepper.
- Taste, adjust, and serve piping hot with crackers or cornbread.
People Often Ask
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! A mix of breasts and thighs works beautifully. Just remember breasts cook a little faster, so keep an eye out when simmering.
Absolutely. Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Sure. Add sauteed carrots, onion, celery, corn, garlic, or bell pepper.
Allow the chicken stew to cook, then transfer it to an airtight container then place it in the fridge for up to 3 days. Reheat it on medium heat, stirring occasionally.
Cook the chicken on high pressure with stock and seasonings for about 20 minutes. Release, shred, then add the slurry and milk on sauté mode until creamy.
Craving More? Try These Chicken Recipes
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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.
Nutrition
How To Serve
I love serving this stew straight from the pot while it’s still piping hot, with roast beef and cheese sliders or Mom’s egg salad sandwiches. On chilly days, I’ll round out the meal with a Mediterranean pasta salad or Southern green beans and potatoes.
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 desired seasonings.
- 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.
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!
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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