French Onion Chicken Stew

Cozy, delicious and so good for you! Once I tasted this, I knew I wouldn’t stop obsessing over making it again. It’s protein PACKED, so healthy, and the caramelized onions give the broth a French onion soup vibe that is to die for. Plus the flavor bomb from the white wine, Worcheshire sauce, bouillon paste, and fresh herbs take it to a whole new level. You will NOT be disappointed with this one.

What’s In It For You?

This one is seriously so full of goodies to make you feel fueled and satisfied after eating. Let’s break some of the nutrients down! The chicken in this stew provides lean protein for muscle repair and immune health. The veggies are rich in vitamins like beta-carotene, potassium, vitamin C and minerals that support immune function and digestion. Don’t forget that peas are a good source of fiber if you choose to add them in! Herbs and spices like thyme, rosemary, oregano, and bay leaves add flavor without extra calories or sodium and have antioxidant and anti-inflammatory properties. Overall, this stew provides a balanced mix of protein, fiber, vitamins, and minerals, making it a nutritious, delicious and cozy meal. I can’t recommend enough!

How It’s Made

In a large Dutch oven or soup pot with lid, heat 1 tablespoon olive oil over medium heat. Season the chicken 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Sear for about 2 minutes each side until golden brown, cooking in batches if needed to prevent overcrowding the pan. Add 1 tablespoon olive oil per batch (I did 2 batches). Set the chicken aside.

In the same pot, add another 1 tablespoon olive oil then add the onions. Stir occasionally for about 20 minutes until the onions are golden brown.

Add in the garlic, carrots, and celery; Sprinkle in the flour and stir to coat. 

Pour in the white wine and let it reduce for about 3 minutes. 

Stir in the Worcestershire sauce and bouillon paste. Add the chicken, broth and potatoes and bring to a boil over high heat. Place the herb bundle and bay leaves on top once boiling, then cover and reduce to medium low heat for 40 minutes or until potatoes are fork tender.

Remove and discard the herb bundle and bay leaves. Remove the chicken and place on a cutting board to shred or dice, then add back to the soup. If adding peas, stir into the soup over medium heat for 2-3 minutes or until the peas are warmed through.

Season to taste and serve hot!