Chicken with Carrots and Celery is one of my favorite meals. I love the smell when it’s cooking. It smells amazing! I enjoy cooking and making fun dishes to share with my friends. Today I’m going to share one of these yummy dishes with you! It’s called Chicken with Carrots and Celery, and it is absolutely delicious.
Chicken Stew is a delicious meal with chicken, potatoes and sweet potatoes, onions and carrots. It’s all simmered in a rich seasoned chicken broth until tender. It’s one of our all time favorite meals (along with beef stew)!
A recipe like this chicken stew is a meal unto itself… full of protein, healthy carbs and veggies. We serve it with a salad or Easy Homemade Buttermilk Biscuits to sop up anything left in the bowl. It’s true chicken soup perfection.
Chicken soups are truly the ultimate comfort food from Crock Pot Chicken Noodle Soup to belly warming Chicken Rice Soup. This easy chicken stew fits the bill perfectly.
How To Make Chicken Stew
This simple chicken stew recipe is fully loaded with tender chicken and vegetables simmered in a deliciously seasoned broth! I use thighs because they tend to hold up better to the simmering but breasts can work well in this recipe too!
If you’re using chicken breasts, I would suggest browning the chunks and then adding in the last 20 minutes or so. If you have other veggies you love (root vegetables are especially great) add them in!
- Brown chicken at a high temp. No need to cook it through, you just want the caramelization and flavor.
- Soften onions/carrots/celery and add flour (to thicken a bit).
- Add broth, herbs and veggies. Homemade chicken stock or store bought work just fine.
Crazy easy right? I add a bit of heavy cream at the end to make this chicken stew just a little bit creamy. You can skip the cream if you prefer or add extra if you’d like.
How To Thicken Chicken Stew
Sweet potatoes are a great addition to this hearty chicken stew recipe and they do soften quite a bit, this helps thicken it. The flour added at the beginning will thicken this chicken stew but you can certainly thicken it more if you’d like!
You can use a mixture of either cornstarch or flour with broth or water. I find cornstarch is less likely to be lumpy but flour tends to reheat/freeze better so the choice is yours! You can also add instant potatoes to thicken a little bit at a time.
How To Make a Slurry
Combine 2 tablespoons flour with 1 cup of water or broth (I prefer broth) and shake very well. Pour the slurry a little at a time into the boiling chicken stew while stirring. Once your stew is thickened, allow it to boil for a couple of minutes.
You’ll want to make sure your flour mixture has no lumps before you add it, I use a shaker jar or mason jar and shake really well.
Can You Freeze Chicken Stew?
Chicken Stew can be frozen! If you plan on freezing it, I’d suggest using flour as a thickener (not cornstarch) as it will have a better consistency. I personally freeze in individual servings because they defrost faster and I can take out as many as I need to serve.
Creamy Garlic Chicken and Cheddar Biscuit Pie with Carrots and Celery
serves 4 at $4.99 per serving
Prep & Cook Time: 50-60 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
In Your Box (serves 4)
- 24 oz. Diced Chicken Tenderloin
- 8 oz. Carrot
- 8 fl. oz. 2% Milk
- 8 oz. Buttermilk Biscuit Mix
- 4 oz. Sour Cream
- 2 Celery Stalk
- 4 Green Onion
- 2 oz. Shredded Cheddar Cheese
- 4 tsp. Chicken Broth Concentrate
- 3 Tbsp. All-Purpose Flour
- 2 tsp. Garlic Pepper
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
- Nutrition (per serving)
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
- Turn oven on to 425 degrees. Let preheat, at least 10 minutes
- Prepare a baking sheet with foil
- Prepare a casserole dish with cooking spray
- If using any fresh produce, thoroughly rinse and pat dry
- Ingredient(s) used more than once: green onions, sour cream
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
- 1Prepare the IngredientsPeel, trim, and cut carrot into 1/4″ dice.Trim ends off celery and cut into 1/4″ dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic.Carefully drain liquid from chicken package (do not pat dry).
- 2Start the FillingPlace a large non-stick pan over medium heat and add 4 tsp. olive oil.Add chicken, carrot, celery, white portions of green onions, and garlic to hot pan. Stir often, breaking up meat, until browned and chicken reaches a minimum internal temperature of 165 degrees and vegetables are tender, 6-8 minutes.
- 3Finish the FillingStirring constantly, slowly add 3 Tbsp. flour (not included in your box) to chicken. Stir constantly until dissolved, 1 minute.Add 1 cup water, 1 cup milk (not included in your box), garlic pepper, chicken broth concentrate, 1/4 tsp. salt, and a pinch of pepper to pan.Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes.Remove from burner and stir in half the sour cream (reserve remaining for garnish).Transfer mixture to prepared casserole dish. For best results, use a 1-quart casserole dish. Place casserole dish on prepared baking sheet to catch any drips.
- 4Make the Biscuit CrustIn a mixing bowl, combine biscuit mix and 2/3 cup water. Stir until a sticky dough forms. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Top filling evenly with spoonfuls of dough. Sprinkle evenly with half the cheese (reserve remaining for garnish).[PIC: casserole dish with spoonfuls of dough and cheese – half the cheese reserved on the side]
- 5Finish the DishBake in hot oven until filling is warmed through and biscuit crust is golden brown, 15-20 minutes.Plate dish as pictured on front of card, topping with remaining sour cream, green portions of green onions, and remaining cheese. Bon appétit!
Braised Chicken and Vegetables
Chicken thighs cooked with carrots, celery, garlic, white wine and chicken broth. An inexpensive and easy meal, that just happens to be the best of friends with mashed potatoes.
- Serves: 4
- Active Time: 30 mins
- Total Time: 1 hr
- Views: 38,264
- Success Rating: 94%
Step 1: Prepping the Chicken
• 8 chicken thighs, bone-in, skin on (approx. 2 1/2 lb)
• kosher salt (to taste)
• freshly ground black pepper (to taste)
To prepare the chicken pat it dry with paper towels and then season both sides with salt and pepper.
If you like, you could use an 8-cut chicken instead of just thighs.
Step 2: Prepping the Vegetables
• 4 stalks celery
• 2 medium carrots
• 5 to 10 cloves garlic
• 2 shallots (optional)
To prepare the vegetables, cut the celery into 1″ -inch pieces.
For the carrots cut them lengthwise down the middle and then cut again into 1″ -inch pieces.
To prepare the garlic peel, cut the cloves in half and remove the germ. If using shallots, peel and emincé into thick slices.
Set everything aside while you fry the chicken.
Step 3: Frying the Chicken
• 1 1/2 tbsp olive oil
To start, preheat the oven to 325° Fahrenheit.
To fry the chicken, preheat a 12″ -inch heavy skillet over medium high heat.
Once the pan is hot, add the oil and as soon as it starts to shimmer, add half of the chicken, skin-side down.
Fry until the skin is nice and crisp, about 4 to 5 minutes. Do not flip the chicken over. This is a messy job, so stand back or use a splatter guard.
Once the chicken is golden, place onto a plate and continue with the second batch. Once all of the chicken has been seared, pour off the excess fat, leaving behind about 1 tablespoon of oil.
Step 4: Sautéeing the Vegetables
• 1 cup dry white wine (or dry vermouth)
• 1 cup chicken broth, can use stock or water instead
To cook the vegetables, turn the heat down to medium and add the shallots, celery and carrots. Let cook for about 3 minutes until they just start to turn golden.
Then add the garlic and continue to cook for another few minutes, or until they turn a nice golden color.
Once the vegetables have started to soften and color, you can add the wine.
Let the wine come to a boil and then reduce by about half. Then add the broth and bring to a simmer.
Step 5: Cooking the Dish
As soon as the liquid comes back up to a simmer, add the chicken back to the pan, skin side up.
Then cover and place into the oven to cook. Let cook for about 30 to 40 minutes or until cooked through.
BE CAREFUL WHEN YOU REMOVE THE PAN FROM THE OVEN…IT WILL BE EXTREMELY HOT – PLACE AN OVEN MITT ON THE HANDLE.
Alternatively, you could cook the entire dish on the stove top. Keep partially covered and let simmer for about 30 minutes, or again, until cooked through.
We like to cook the chicken with the skin on, for added flavor and moisture. Keep in mind that the skin will be soggy once done. You can either serve it with or without the skin, it’s up to you.
Serve with mashed potatoes or rice.