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This chicken stew is creamy and comforting. A full meal unto itself. Flavorful with fresh herbs and loaded with mushrooms, and root vegetables.
I first developed this recipe as a Rabbit Pot Pie filling, a popular (but extremely laborious) dish from the Winter Menu at the restaurant. First, a whole case of rabbit was slowly braised with aromatic vegetables. After these cooled, the meat was carefully pulled from the bone. Rabbits have ribs that are pure cartilage and easy to miss. It took great care to get all the meat and only the meat. Then the bones were roasted until browned and these browned carcasses were simmered in the braising liquid to make a rich stock. The stock was poured through a tea towel to strain. Now with the rabbit meat and the stock prepped, it was time to start the stew! By the time the stew was finished, we were all so spent that we just popped a piece of puff pastry on top and called it “pot pie”.
Most home cooks don’t have rabbit on hand, and since rabbit tastes a lot like chicken (if I’m being honest here) I have adapted this to be a stand-alone chicken stew that is totally doable in your own kitchen.
Variations
POT PIE
If you would like to use this delicious stew for pot pie filling, simply cut the broth, cream, and dijon by about 25% and keep the amount of flour the same. Start with a little less salt and season to taste.
VEGETABLE VARIATIONS
There is a ton of potential for fun variations. Here’s a couple of ideas:
- Substitute parsnip or turnip for potato
- Use gourmet mushrooms like oyster, morel, trumpet, or beech mushrooms.
- Add 1/2 cup frozen peas or frozen corn
- Substitute the onion for leek
- Omit the tarragon if you’re not a big fan of the flavor, it will still be delicious!
- Substitute cooked chicken for raw chicken (see note at end of recipe)
- Add leftover cooked vegetables like broccoli, cooked carrots, or potatoes (see note at end of recipe)
USE LEFTOVER CHICKEN OR TURKEY
You can substitute the raw chicken for pre-cooked leftover chicken or turkey. Simply add it at the very end. If you have leftover cooked vegetables like roasted carrots or potatoes, those can be added as well at the very end.
Print
Creamy Chicken Tarragon Stew
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 quarts 1x
- Category: Soup
- Method: Boiling
- Cuisine: French
Ingredients
1/6 cup butter
1/4 cup flour
2 celery stalks
1/2 large onion
2 large carrots
3/4 cup cream
3 1/2 cups chicken broth
1/2 bunch tarragon sprigs, leaves removed, and minced
2 Tablespoons tender lime green celery leaves (from the very center of the head), minced
1 Tablespoon chives, minced
1 lbs diced chicken breast
1 cups diced potatoes, (turnips and/or parsnip)
2 cups sliced mushrooms
1 Tablespoon dijon mustard
1/2 Tablespoon + 1/2 teaspoon salt
1/2 teaspoon pepper
Instructions
Melt the butter in your soup pot. Add the onions, carrots, celery, potatoes, and sweat these vegetables over medium heat for 10 minutes or so, stirring occasionally, until the onions are transparent the vegetables are starting to get tender.
Stir in the flour and continue cooking for 1-2 minutes, while stirring.
Add the broth, while stirring. Bring the pot to a boil. Scrape the bottom of the pan often while bringing it up to a boil. I like to use a flat-edged wooden spatula for this.
Reduce the pot to a simmer. Add the mushrooms, dijon, salt, and pepper. Continue simmering until all the vegetables almost completely tender.
Add the diced raw chicken and cream. Return to a simmer for about 5 minutes.
Add the chopped herbs. Taste and adjust seasoning if needed.
Serve!
Notes
If you would like to substitute the raw chicken for cooked left-over chicken, simply add it at the very end with the herbs. Likewise if you are adding leftover cooked vegetables or frozen peas and corn.
I adore tarragon with chicken. This looks so creamy and delicious
Quite the comforting soup! I love all those flavors and the minimal prep. Definitely perfect for the cooler weather we are having this week.
Terragon and chicken are the perfect combination! I am always on the lookout for more chicken recipes for the family, and am looking forward to try this recipe.
Chicken and tarragon are among my favorite flavor combinations, and in stew form? I’m in love. Off to gather the ingredients and make this for dinner!
Wow this stew version of tarragon chicken looks so creamy and delicious. Perfect cold weather comfort food! Adding to next week’s menu!
I made this dish for dinner tonight. It was DELICIOUS! I was unable to get fresh herbs so I had to use dried herbs but it was still wonderful. I also used 1/2 and 1/2 instead of cream…so I used slightly less broth and more of my 1/2 and 1/2. We have enough left for tomorrow night and I can’t wait! I highly recommend this dish. Thanks Kara.
I am Leslie’s husband and I agree whole heartedly. We eat a lot of soup during the long, cold Montana winter. This soup fits the bill as it is rich, hearty, and delicious! I hope we have it once a week for the remainder of the winter!
mmmm, Made this tonight, Yum. I used parsnips, Crimini ,Oyster and Lion’s Mane mushrooms and added a dollop of Crème Fraîche in bowls at the end. I’m not sure when you would ordinarily add the creme in your recipe, I used ½& ½ at the very end. Served with hearty bread and a blue cornbread. Very delicious.Tomorrow I will share with a dear friend who can use some wonderful food and TLC. I’ve not used Dijon in a soup before, not sure that I could taste it, but love the premise and novelty (for me anyway).
thanks Kara!
Sally in Boulder, CO
When is the cream supposed to go in???
Good catch Brian. Thanks! Cream should be added at the end, with the chicken. I have updated the recipe.