Description
Indulge in this ultimate comfort meal that combines tender chicken breast with hearty root vegetables in a rich, velvety sauce. Perfectly seasoned with savory herbs and a zesty ranch kick, this creamy chicken stew is a family favorite that transforms pantry staples into a restaurant-quality dinner. Ideal for busy weeknights or cozy gatherings, this dish is easy to prepare and yields delicious leftovers for effortless meal planning.
Ingredients
1 tbsp unsalted butter
1 tbsp extra virgin olive oil
2 chicken breasts, cubed into bite-sized pieces
2.5 tsp Italian seasoning
1 small onion, finely diced
1 cup baby carrots, sliced
0.5 cup celery, diced
0.75 cup green beans, fresh or frozen
2 red potatoes, cut into 1-inch cubes
10.5 oz cream of chicken soup
1 cup whole milk
1 cup sour cream, room temperature
1 oz ranch seasoning mix
Instructions
Melt butter in a large soup pot over medium heat.
Season the cubed chicken with salt, pepper, and Italian seasoning, then sauté for five minutes.
Remove the chicken from the pot and set aside.
Add olive oil, onions, carrots, and celery to the pot and cook until softened, about seven minutes.
Whisk together the cream of chicken soup, whole milk, ranch seasoning mix, and sour cream in a bowl.
Return the chicken to the pot with the vegetables.
Add the potatoes, green beans, and the creamy soup mixture.
Simmer over medium-low heat for 15-18 minutes or until potatoes are fork-tender and chicken is cooked through.
Notes
Ensure sour cream is at room temperature to prevent curdling in the hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stove Top
- Cuisine: American