A comforting and flavorful chicken stew perfect for any occasion.
Heat the chicken broth in a large saucepan over medium heat.
Using low-sodium broth allows you to control the salt level in the dish.
Add the chicken thighs to the broth and simmer until cooked through, about 20 minutes.
Ensure the chicken is fully submerged in the broth for even cooking.
Remove the chicken from the broth and let it cool slightly before shredding into bite-sized pieces.
Shredding the chicken while warm makes it easier to handle.
Add the carrots and potatoes to the broth and simmer until tender, about 15 minutes.
Cut the vegetables into uniform pieces for even cooking.
In a frying pan, melt the butter over medium heat and sauté the onions, celery, and mushrooms until softened, about 7 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Stir the flour into the sautéed vegetables and cook for 1 minute.
Cooking the flour removes its raw taste and helps thicken the stew.
Add the sautéed vegetables to the saucepan with the broth and stir well.
Mix thoroughly to ensure the flavors are well combined.
Return the shredded chicken to the saucepan and stir in the milk, thyme, and parsley.
Add the milk slowly to prevent curdling.
Simmer the stew for an additional 5 minutes to meld the flavors.
Taste and adjust seasoning with salt and pepper as needed.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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