The links in these recipes are for products that I use and recommend.
I always crave this hearty stew this time of year, when root vegetables are the only thing that is “in season” and the first warm days have me dreaming of green leaves and spring herbs. This creamy, comforting chicken stew is a complete meal in itself. It’s packed with the fresh flavor of tender herbs, mushrooms, and root vegetables, making it an incredibly satisfying dish.
I originally developed this recipe as a filling for rabbit pot pie, a popular (though labor-intensive) dish on the winter menu at the restaurant. The process began with braising an entire case of rabbit with aromatic vegetables. Once the meat had cooled, we carefully pulled it from the bones. Rabbit ribs are made of cartilage, which can be easy to miss, so great care was needed to ensure we only got the meat. The bones were then roasted until browned, and these roasted carcasses were simmered in the braising liquid to create a rich stock. After straining the stock through a tea towel, the stew came together. By the time it was finished, we were so worn out from the effort that we simply topped it with puff pastry, popped it in the oven and called it “pot pie.”
Since most home cooks don’t have rabbit on hand (and because rabbit tastes remarkably similar to chicken-if I’m being honest), I’ve adapted this recipe into a straightforward chicken stew that’s easy to prepare in your own kitchen.
Variations
Pot Pie
To turn this stew into a pot pie filling, reduce the broth, cream, and Dijon mustard by about 25%, but keep the amount of flour the same. Start with a little less salt, then season to taste.
Vegetable Variations
There’s plenty of room for creativity when it comes to vegetables. Here are a few ideas:
- Swap parsnips or turnips for potatoes.
- Try gourmet mushrooms like oyster, morel, trumpet, or beech mushrooms.
- Add 1/2 cup of frozen peas or corn.
- Substitute leeks for the onion.
- If you’re not fond of tarragon, simply omit it—this stew will still be delicious!
- For a quicker option, use cooked chicken instead of raw chicken (see note at the end of the recipe).
- Add leftover cooked vegetables like broccoli, carrots, or potatoes (see note at the end of the recipe).
Use Leftover Chicken or Turkey
If you have leftover cooked chicken or turkey, you can skip the raw chicken and add it at the very end of cooking. Similarly, any leftover vegetables—like roasted carrots or potatoes—can be added at the end to save time and reduce waste.
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.