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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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