Chicken Potato Stew [A New Favorite Recipe]

I love trying new recipes, and especially love when my family enjoys whatever I’ve made. That makes me so happy.

I’ve made this soup three times now. The first time, I made enough to share with my brother – who is quite the chef. He said it was the best soup he’s ever had. That really made me smile.

This soup is like no other I’ve ever made. It has a fresh flavor and when it’s cooking, it makes our house smell so good! The rosemary, thyme, and sage – combined with the sweet potatoes – makes this soup / stew unforgettable. If you’re looking for a new recipe to try with your family, I highly recommend this one!

Chicken Potato Stew

This recipe makes enough for 8-10 generous servings.

INGREDIENTS:

• 8 Chicken Thighs or 6 Chicken Breasts (cubed)
• 2 tablespoons Olive Oil
• 3 Carrots (diced)
• 1 small Onion (diced)
• 4 stalks Celery (diced)
• 4-5 tablespoons All-Purpose Flour
• 1-1/2 teaspoon Rosemary
• 1-1/2 teaspoon Thyme
• 1 teaspoon Sage
• 1 to 2 teaspoons Sea Salt (to taste)
• 1 to 2 teaspoons Pepper (to taste – we like a lot of pepper)
• 2 to 3 cups Gold Potatoes (peeled and diced)
• 2 to 3 cups Sweet Potatoes (peeled and diced)
• 8 cups Chicken Stock or Chicken Broth
• 1 cup Heavy Cream

DIRECTIONS:

1. Cut all ingredients that need to be sliced and diced and place each in a separate container: cube chicken into bit-sized pieces (approximately 1-inch cubes) and place in small bowl; peel and dice gold potatoes and sweet potatoes and combine into a medium bowl; dice celery, carrots, and onion and combine into a small bowl.
2. In a large soup pot, add 1 tablespoon olive oil and brown chicken pieces. No need to cook completely, just make sure chicken is browned slightly.
3. Remove browned chicken and set aside in a clean bowl.
4. In the same soup pot, create mirepoix by sauteing onion, celery, and carrots in 1 tablespoon olive oil until onion is slightly softened. This takes about 3 minutes. (I like to add 1 tablespoon butter to the mirepoix for added flavor).
5. Add 3 tablespoons flour to mirepoix, and stir to combine. Add rosemary, thyme, and sage, then add salt and pepper to taste. Continue to stir for another minute.
6. Add chicken stock to soup pot, then add gold potatoes and sweet potatoes, then add browned chicken.
7. Bring all ingredients to a boil, then reduce heat and simmer covered for 40-50 minutes.
8. Remove lid and stir in heavy cream. Thicken as needed and simmer an additional 10 minutes uncovered. To thicken, scoop out 1 cup broth and add 2 tablespoons flour to this broth and stir to combine; then add thickener back to soup pot and stir to combine with the rest of the soup.
9. Serve with warm, buttered baguette bread. Yum!

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