Chicken stew made with tender chicken, vegetables, herbs, and coconut milk. This one pot chicken stew is a hearty and healthy meal. It is a dairy-free and gluten-free recipe.
Similar to One pot minestrone soup, Vegan pumpkin soup, and Thai chicken noodle soup, this soup is loaded with protein, fiber, and good fats.
The chicken is pan-seared, cooked in a broth seasoned with salt, pepper, and herbs. Serve it warm, perfect for the late fall and winter months.
About this recipe
In this recipe post, I am sharing how to make chicken stew with vegetables. If you love one pot meals then this recipe is just for you.
The chicken broth is flavored with Italian flavors. Coconut milk adds perfect creaminess to the stew.
This easy chicken stew made with coconut milk is definitely a healthy meal. You can serve it with crusty bread or salad.
Recipe features
- Quick and easy recipe - This simple chicken stew recipe is made with ingredients that are easily available in the kitchen pantry.
- One pot meal - Everything is made in one pot or one pan. Easy to clean up and a fewer dishes to go.
- Kid friendly meal
- Dairy-free
- Gluten-free
- Easy to customize - Make it with whatever vegetables you have. Check out the ingredients list below for alternative ingredients.
- Freezer-friendly - It freezes very well. Let the stew come to room temperature. You can store it in an airtight container and freeze.
What you will need to make this recipe?
Ingredients Note
- Chicken - I have used boneless and skinless chicken breast for this recipe. You can also use chicken thighs.
- Vegetables - Onion, carrot, celery stalks, peas and corn. You can add any vegetables of your choice. You can make this chicken stew with frozen vegetables too.
- Flavoring - Black pepper powder, Italian seasoning and salt. You can substitute Italian seasoning with 1 teaspoon dried oregano, ½ teaspoon dried thyme and ¼ teaspoon rosemary.
- Fresh garlic - It adds fresh flavor of the stew.
- Bay leaf - Adds a lovely aroma to the stew. However, if not available you can skip it.
- Chicken broth - It adds a great depth of flavor to the stew. You can substitute it with vegetable broth. Or if you have chicken stock (or bouillon) cubes, add 2 cubes to it with water.
- Potatoes - It adds starch to the stew that helps to thicken it.
- Coconut milk - It is a healthy way to make the soup creamy. I have used homemade coconut milk for the recipe. You can also use store bought coconut milk. However, if you do not have it then you can substitute it with heavy cream.
- Cornflour/Cornstarch - It helps to thicken the chicken stew. You can substitute it with potato starch.
- Fresh coriander leaves - You can substitute it with fresh parsley or fresh basil leaves.
- Oil
How to make Chicken Stew
- Heat 2 tablespoon of oil over medium-high heat in a heavy bottom pot/pan.
- Add chicken to the pan. Season it with salt, pepper and Italian seasoning.
- Cook chicken until brown on all sides. Remove and keep it aside on a plate.
- In the same pan, add onion, carrot, celery stalks and garlic. Saute for 2-3 minutes or until the vegetables soften.
- Add black pepper powder, Italian seasoning, salt, and bay leaf. Saute for a minute.
- Add 1 cup of chicken broth and stir, scraping the bottom of the pan to dissolve the brown bits into the broth.
- Add potatoes, and cooked chicken back to the pot.
- Next, add the remaining 3 cups of chicken broth. Cook until it comes to a boil.
- Reduce the heat, cover and cook for 20 minutes or until potatoes are cooked.
- Add peas and corn.
- In a separate bowl, combine 2 teaspoon cornflour with 2 cups of coconut milk. Addition of cornflour is optional. It stops the milk from curdling.
- Add this coconut milk to the stew. Simmer for 5 minutes or until the stew thickens.
- Garnish with cilantro leaves and serve.
Expert tips
- You can substitute coconut milk with heavy cream.
- The coconut milk may curdle while cooking. Addition of cornflour to the coconut milk not only helps to thicken the stew but also helps to prevent the coconut milk from curdling.
- After adding the coconut milk, cook the stew over low heat.
- I have used frozen peas and frozen corn. So added it in the last few minutes of cooking. If you are using fresh peas or fresh corn then add it while adding the potatoes.
- You can adjust the consistency of chicken stew as per your liking. Add more cornflour to thicken the stew.
- If the stew is thick you can thin it by adding more broth to the recipe.
- You can also use rotisserie chicken or leftover grilled chicken to make the stew.
- You can add some red pepper flakes to make it spicy.
- To make it even more healthier, you can add some fresh greens like spinach to it.
Frequently Asked Questions
There are many ways you can thicken a stew. A few among them are -
1) The addition of potatoes helps to thicken the stew.
2) The addition of cornflour thickens it. You can add 1 tablespoon cornflour for 1 cup of liquid in the stew.
3) You can also add some all-purpose flour while sautéing the vegetables. Cook the flour well (until brown) and then add broth. The flour will thicken the stew.
Yes, searing the chicken before adding it to the stew results in better flavor.
Yes, you can. In a large pot, brown chicken in oil over medium-high heat. Stir in the frozen vegetables and other ingredients. Bring to a boil. Reduce the heat to low, cover, and cook until vegetables are tender. Add coconut milk and simmer for 5 minutes or until it thickens.
Storage suggestion
- You can store the leftover stew in an airtight container in the refrigerator. Consume it within 2 days.
More Chicken Soup recipes you might like
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Recipe Card
One-pot Chicken stew with vegetables
Equipment
- heavy bottom pot/pan
Ingredients
For searing the chicken
- 2 chicken breast cut into cubes
- salt to taste
- ¼ teaspoon black pepper powder
- ¼ teaspoon Italian seasoning
For the stew
- 4 cup low sodium chicken broth (or use vegetable broth)
- 2 medium potatoes chopped
- ½ cup frozen peas (or use fresh peas)
- ½ cup frozen corn (or use fresh corn)
- 1 onion, diced
- 1 carrot, diced
- 2 celery, stalks
- 1 teaspoon garlic, finely chopped
- 2 tablespoon oil
- 1 teaspoon black pepper powder
- ½ teaspoon Italian seasoning
- Salt to taste
- Bay leaf (optional)
- 2 cups of coconut milk (or use heavy cream)
- 2 teaspoon cornflour/cornstarch
Instructions
- Heat 2 tablespoon of oil over medium-high heat in a heavy bottom pot/pan.
- Add chicken to the pan. Season it with salt, pepper and Italian seasoning.
- Cook chicken until brown on all sides. Remove and keep it aside on a plate.
- In the same pan, add onion, carrot, celery stalks and garlic. Saute for 2-3 minutes or until the vegetables soften.
- Add black pepper powder, Italian seasoning, salt, and bay leaf. Saute for a minute.
- Add 1 cup of chicken broth and stir, scraping the bottom of the pan to dissolve the brown bits into the broth.
- Add potatoes, and cooked chicken back to the pot.
- Next, add the remaining 3 cups of chicken broth. Cook until it comes to a boil.
- Reduce the heat, cover and cook for 20 minutes or until potatoes are cooked.
- Add peas and corn.
- In a separate bowl, combine 2 teaspoon cornflour with 2 cups of coconut milk. Addition of cornflour is optional. It stops the milk from curdling.
- Add this coconut milk to the stew. Simmer for 5 minutes or until the stew thickens.
- Garnish with cilantro leaves and serve.
Video
Notes
- You can substitute coconut milk with heavy cream.
- The coconut milk may curdle while cooking. The addition of cornflour to the coconut milk not only helps to thicken the stew but also helps to prevent the coconut milk from curdling.
- After adding the coconut milk, cook the stew over low heat.
- I have used frozen peas and frozen corn. So added it in the last few minutes of cooking. If you are using fresh peas or fresh corn then add it while adding the potatoes.
- You can adjust the consistency of chicken stew as per your liking. Add more cornflour to thicken the stew.
- If the stew is thick you can thin it by adding more broth to the recipe.
- You can also use rotisserie chicken or leftover grilled chicken to make the stew.
- You can add some red pepper flakes to make it spicy.
- You can add some fresh greens like spinach to it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Barbara K
It was everything I hoped it would be! Very flavorful and a different way to use some chicken breasts. I only had cornmeal, not cornflour, so I used that. It didn't thicken it much at all but it was not a problem for me. I just called it 'soup'!
Preeti
Glad you like it.