A chilly evening and short on time? Try this Easy Savory Chicken Stew. It’s comforting, flavorful, and quick to prepare — perfect when you don’t want to spend hours in the kitchen. Serve it with dinner rolls, a simple salad, buttered crackers, or a slice of crusty bread. The aroma will fill your home and draw everyone to the table.
Using leftover chicken or turkey
This stew is an excellent way to use cooked or leftover poultry. Begin in a soup pot or Dutch oven by sautéing onion and celery in oil until tender. Add shredded cooked chicken (or swap in leftover turkey to turn this into a Thanksgiving-style turkey stew). The base is forgiving and works well with store-bought rotisserie chicken or leftovers from a roast.
After the chicken goes in, stir in taco seasoning, diced tomatoes, drained kidney beans, drained diced green chilies, frozen corn, chicken broth, and cream of chicken soup. Add uncooked whole grain rotini. To achieve a slightly thicker consistency, mix cornstarch with water until smooth and add it to the pot.
Bring the stew to a boil, then reduce the heat and simmer, stirring occasionally, for 15–30 minutes so the flavors meld and the pasta cooks through. The result is a hearty one-pot meal with a pleasant, savory warmth.
Reheating and storing
Soups and stews often thicken after refrigeration. When reheating, loosen the stew with a splash of water or extra chicken broth if needed. Gently rewarm on the stove over low heat, stirring occasionally, until it’s heated through and just begins to simmer. This slow reheating keeps the texture even and prevents the dairy-based soup from separating.
Leftovers store well in the refrigerator for a few days and also freeze successfully if you want to save portions for later. Thaw in the fridge before reheating for best results.
Easy Savory Chicken Stew
Ingredients
- 1 Tbsp. oil
- 2 cups onion, chopped
- 2 stalks celery, chopped
- 4 cups cooked chicken breast, shredded
- 1 pkg. taco seasoning mix
- 2 14.5 oz. cans diced tomatoes
- 1 15 oz. can kidney beans, drained
- 1 4 oz. can diced green chilies, drained
- 1 cup frozen corn
- 1 14.5 oz. can chicken broth
- 1 10.5 oz. can cream of chicken soup
- 1 cup uncooked rotini whole grain pasta
- 1 cup water
- 1 tsp. cornstarch
Instructions
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1. Cook onion and celery in oil in a soup pan until tender. Add shredded cooked chicken, taco seasoning, diced tomatoes, drained kidney beans, drained green chilies, frozen corn, chicken broth, cream of chicken soup, and uncooked rotini.
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2. Mix water and cornstarch until smooth, then stir into the pot. Bring to a boil, reduce heat, and simmer 15–30 minutes, stirring occasionally, until pasta is tender and flavors are blended. Serve warm and enjoy!
Nutrition
Don’t forget dessert
I hope you give this stew a try and enjoy it. If you want something sweet afterward, consider topping brownies with a macaroon-style topping or making tropical ambrosia cupcakes — both are great ways to finish the meal.
Here are some pin-sized images for your inspiration.
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