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    You are in: Home / Recipes / Cream of Chicken Stew Recipe
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    Cream of Chicken Stew

    Average Rating:

     17 Total Reviews

    Showing 1-17 of 17

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    • on June 20, 2002

      I made this recipe tonight and it was excellent. I deboned a whole chicken thinking maybe it would be to much meat but it wasn't! I added enough stock to cover the chicken and vegetables, but I should have added more. I also added 2 cubes of beef bouillon to give it a little more flavor. This was truly awesome. I served mine over biscuit's.

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    • on March 28, 2010

      Very tasty stew... we all loved the flavor including my DD who is a finicky meat eater. She actually had two bowls. I made a couple alterations though...first off, I did not make a flour roux as DH can't have gluten. To thicken the stew I made a cornstarch slurry. This meant no butter as well, so it saves on a few calories :) The second change made came after I had the stew started and realized I did not have any concentrated beef stock, so I used mushroom stock instead. We served the stew over steamed rice which made for a very flavorful comfort food supper. Thanks for sharing your recipe Amy. Made and reviewed for Spring PAC 2010

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    • on January 10, 2011

      Made by the recipe for the soup version with the single swap of chicken breast for the thighs because I had breasts in the freezer. DH and I both loved it with a biscuit on this cold January night.

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    • on March 23, 2009

      I have finally found a chicken soup/stew my family will eat without complaining. Even my picky daughter thinks it tastes good.

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    • on February 24, 2009

      Interesting that it is called a "Cream of Chicken Stew" yet no cream! I cheated as I had a fully cooked chicken in the fridge. I sauteed onions & celery in butter and then added by flour and made a roux. I then added boxed chicken stock, the chicken, potato and mixed frozen veg. I used garlic powder, tyme, and salted herbs. Success! a FINE recipe. Thanks Amy for posting. (See my photo!)

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    • on October 06, 2008

      This is wonderfull just like it is, just wondering if it could be a filling for chicken pot pie.Think I will try it. Thanks for the recipe Ken

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    • on February 11, 2008

      This was very good. I did make a few changes as we are not dark meat fans so I used 3 large chicken breasts (bone in). Also used chicken bouillon instead of beef and added it to the water while cooking the chicken breasts. Removed & shredded chicken and set aside. Cooked veggies in broth with addition of frozen peas & chopped mushrooms. Added shredded chicken once veggies were done so it would not disintegrate.

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    • on January 18, 2008

      This stew is so delicious and easy! Even my husband, not a stew fan, loved it. I used leg quarters (thigh with drumstick) for a little more meat. I also added some fresh basil, sage, and oregano. It reheats nicely, and tastes even better the next day!

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    • on January 06, 2008

      This is one of our favorite dishes. I use skinless/boneless chicken breasts and chicken bouillon. Very tasty and filling! We usually have lots leftover - it is great to freeze and reheat.

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    • on December 09, 2007

      This was very easy and quick. I used boneless skinless thighs and they were super easy to dice up. It was a little bland and we all added more spices when it was done.

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    • on December 03, 2007

      A lovely tasting dish. I browned my chicken pieces first and then added the water to make my stock, doing the browning first kept the chicken firm and in tact. I also added poultry seasoning and freshly diced garlic. I served this with basmati rice. Thank you for sharing.

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    • on May 08, 2007

      Quick and easy, for a great cold day meal that is nourishing and filling I highly recommend this stew.Awesome.

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    • on December 20, 2006

      very satisfying meal! i made this with cheese biscuits. i used veggie boullion and i also added cream cheese. i will definitely be making this again!

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    • on April 16, 2003

      very good stew. easy to make and the family enjoyed it. I have been asked to make it again.

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    • on October 24, 2002

      This stew was not bad, but the chicken fell apart...there was hardly any chunks of meat left, that was why i gave it four stars. I marinated the chicken before I put it by adding a packet of onion mix. That gave the stew a great flavour. I didn't add any more salt to it. It was salty enough. Other than that...great stew.

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    • on October 20, 2002

      Very delicious. Only one change though, i added a little bit of the broth to the flour-butter mixture to bring it up to the temperature and avoid lumps.

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    • on October 16, 2001

      It is a very tasty and easy stew to prepare.My family loves for me to fix it.I prepare it at least twice a month. Raeann M. Washington, Ind.

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    Nutritional Facts for Cream of Chicken Stew

    Serving Size: 1 (361 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 468.7
     
    Calories from Fat 200
    42%
    Total Fat 22.3 g
    34%
    Saturated Fat 5.5 g
    27%
    Cholesterol 79.0 mg
    26%
    Sodium 282.6 mg
    11%
    Total Carbohydrate 45.5 g
    15%
    Dietary Fiber 5.7 g
    23%
    Sugars 4.4 g
    17%
    Protein 21.7 g
    43%
    Detailed Nutrition Values About Nutrition Info
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