Southern Chicken Stew Recipe

If you’re craving some comforting, hearty goodness that feels like a warm hug, you’re going to fall head over heels for this Southern Chicken Stew Recipe. It’s simple, soulful, and has that signature southern charm that makes you want to cozy up with a big bowl right away. Whether you’re new to southern cooking or a seasoned pro looking for a classic done right, this recipe will totally satisfy your stew cravings and then some.

this …

Ingredients You’ll Need

All the ingredients for this Southern Chicken Stew Recipe come together beautifully to balance creaminess with tender chicken and a lick of seasoning. When choosing your chicken, I recommend fresh if you can get it, but frozen works in a pinch too.

• Whole chicken or chicken pieces: I love using a whole chicken if time allows—it makes the broth richer and more flavorful.
• Chicken stock: Adds that extra savory depth to the cooking liquid; homemade is amazing but store-bought is totally fine.
• Flour: This is your thickening agent, so don’t skip it—it gives the stew that classic creamy texture.
• Milk (whole milk recommended): The creaminess here is key, so whole milk or 2% will work best for a luscious finish.
• Butter: Adds richness and helps create that velvety mouthfeel in the stew.
• Salt and pepper: Vital for seasoning—start with a teaspoon of salt, but always taste and adjust to your liking.

Variations

What’s great about this Southern Chicken Stew Recipe is how versatile it is—you can tweak it to suit your mood or dietary needs and still end up with a bowl of pure comfort. I’ve played around with a few versions myself and each one has its own charm.

• Vegetable Boost: I sometimes add diced carrots and celery for that extra heartiness and color, turning it into a one-pot meal loaded with veggies.
• Spicy Kick: My family loves a dash of hot sauce stirred in at the end—just enough to warm you up without overpowering the stew’s gentle flavors.
• Dairy-Free Swap: If you’re avoiding dairy, use a plant-based milk and a bit of olive oil instead of butter; it changes the texture slightly but still tastes great.
• Thicker Stew: Want it thicker? Mix a little more flour with milk and add slowly until you get that perfect stew consistency.

How to Make Southern Chicken Stew Recipe

Step 1: Simmer the Chicken Until Tender

Start by placing your whole chicken or pieces in a large stockpot, covering with enough water to submerge it fully. Bring it to a gentle simmer—this slow cooking is what lets the chicken get so tender it almost melts in your mouth. It usually takes about an hour. Don’t rush this part! Once it’s tender, carefully remove the chicken and set it aside to cool a bit. Save 2 cups of the cooking liquid—it’s packed with flavor and will form your stew’s base.

Step 2: Shred the Chicken and Prepare the Broth

After the chicken cools enough to handle, strip off the skin (discard it for a lighter stew) and shred the meat with your fingers or forks. Return the shredded chicken to your reserved cooking liquid along with the chicken stock, then bring it back up to a simmer. This is where the magic really starts to come together.

Step 3: Make the Creamy Roux and Finish the Stew

In a small bowl, whisk together the flour, half a cup of milk, and butter until combined. Now, spoon this mixture carefully into the simmering broth, stirring constantly to avoid lumps. This step thickens the stew perfectly. Next, add the remaining 2 cups of whole milk and stir. Taste your stew and adjust with extra salt and pepper if needed. Let it simmer for a few minutes to thicken further—you want it creamy but not pudding-thick.

Step 4: Serve Like a Southern Soul

Serve your Southern Chicken Stew hot, with a sprinkle of your favorite hot sauce if you like a little heat, and don’t forget those trusty saltine crackers! There’s something about that combo that just takes the whole experience up a notch.

How to Serve Southern Chicken Stew Recipe

Garnishes

I like to keep garnishes simple with this Southern Chicken Stew Recipe—some freshly cracked black pepper, a sprinkle of chopped fresh parsley to brighten it up, and if you’re adventurous like me, a dash of hot sauce for that tangy kick. These little extras add layers without taking away from the stew’s cozy vibes.

Side Dishes

On the side, I’ll often serve this stew with buttery cornbread or flaky biscuits—they soak up all that delicious gravy. Steamed green beans or sautéed collard greens also pair amazingly well, balancing the richness of the stew with some freshness and chew.

Creative Ways to Present

For special family dinners, I’ve ladled this stew into rustic bowls and topped it with a swirl of cream and a sprig of thyme. When hosting friends, serving it in bread bowls always gets oohs and aahs—it’s like transforming simple stew into an elegant presentation, while still keeping it down-home.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they hold up beautifully for up to 3 days. Honestly, the flavors even deepen overnight, so it tastes just as good, if not better, the next day.

Freezing

When freezing, I let the stew cool completely before transferring it to freezer-safe containers. My experience is that freezing works great, but the texture of the milk-based broth changes slightly, so I like to stir it well and reheat gently to bring back its creaminess.

Reheating

To reheat, I prefer warming the stew slowly on the stove over low heat, stirring often to keep it from sticking or separating. Adding a splash of milk helps refresh the creamy texture if it’s thickened too much.

FAQs

Final Thoughts

This Southern Chicken Stew Recipe holds a special place in my kitchen rotation because it’s both timeless and ridiculously satisfying. It’s the kind of meal that comforts the soul and brings the family together around the table without fuss or fancy ingredients. I hope you’ll give it a try and make it your own favorite go-to stew—you’ll love how easy it is and how good it feels to whip up something so authentically southern and delicious. Trust me, once you try it, it’ll be a recipe you turn to over and over again.

Print