Oliver’s Chicken Stew Recipe (2024)

Hey I'm from India.. I added a dash of garam masala and 2 spoons of coconut milk.. to suit my palate. And it is yum!!!!!

Delicious recipe! I made it as is, although in the morning I did step 1 (and strained vegetables), put in fridge then finished remaking steps at dinner time. Loved the addition of the herbs and lemon at the end so they stay nice and bright. Not to mention the tiny stellini, which thickens the stew ever so slightly, perfect!

Would this freeze well?

Not sure why this recipe hasn't gotten more attention on this site? It's a keeper! Definitely make your own chicken stock if you have the time; it'll elevate the dish!

Just made this, it is delicious. I also did not add the cut veggies with chicken. Added 1 whole carrot, leek and celery for flavor at first and then pulled them out and added cut veggies later to be more al dente. I doubled the lemon and the pasta (Farfalline). Watch the salt, it doesn't need much if you are using salted butter and broth.

Wow! This is so good! My only change was to throw in a parmesan rind with the vegetables. Will make this again for certain!

Wonderful soup. Used Ina Garten chicken stock, added kale and cauliflower rice in lieu of pasta. Tarragon completes the dish. Can’t wait for leftover tomorrow.

Wonderful, nourishing winter soup/stew. The tarragon changes it up just enough to make it different. Definitely a keeper.

This was absolutely amazing. I substituted chicken broth and boneless skinless breasts (I know, but I'm weak) and omitted the bread at the bottom of the bowls. My family couldn't get enough of this one.

This is fabulous. The tarragon gave it just the zing most other chicken soups don’t have. I added a teaspoon of dried dill because I love the flavor of that in the chicken soup, but did everything else except add the butter. It was a really rich soup without adding any more fat as far as I’m concerned. This is definitely a keeper and will stay in the rotation. Excellent.

I made this today. I didn't use the bread and I couldn't find the tiny stars at the store so I used orzo. This is a remarkable recipe and I have never tasted anything quite like it. The smell in my house after putting everything together is the most amazing thing. I have made a lot of chicken stews/soups but this one is by far the best I have ever made.

This comes recipe from Michela’s in Cambridge. She made this for her son Oliver.

Used boneless skinless breasts, and barley instead of pasta. Put barley in with chicken and veggies, takes 40-45 to cook. Tarragon and lemon are essential, butter less so.

My sister had to take over cooking this, and she used roti nice, instead of a small pasta or quinoa as I was planning to do. So, the soup was lovely, except I think you really want to stick with that smaller shaped carb. I used thighs only. I think its the leeks and the tarragon - and the lemon that make it.

I followed the recipe only subbing bone in chicken thighs. It was delicious with no changes!

Rather than do Step 2 (which is kind of messy), I cook the pasta separately. Then all you need to do is, take out the chicken, add the pasta, butter, lemon juice and tarragon to the veggies in the pot. Add back the deboned chicken and you’re all set.

Wow! I was so pleasantly surprised by the incredible flavor of this -- even my 8-year-old loved it. Only change I made was using curly parsley, because it was what was in the fridge. The tarragon really worked some kind of flavor magic and pushed this over the top. Don't skip the toast at the bottom; for me, that brought it from great to extraordinary! Even tastier the next day, especially as the tiny pasta absorbed more liquid and made the dish more stew-like.

This isn't really a stew, it's a brothy chicken soup with hearty vegetables and lovely flavors that's great on a cold winter night. If you're searching for a true stew with a thicker, sauce-like consistency, this isn't the one.

Add Parmesan rind with veggies, double lemon, more salt and pepper at end.

Made for 3rd time - This is so spectacularly delicious! Homemade chicken stick and extra tarragon for the win. My tweaks:- Chicken needs 10 more minutes breast side down (total of 15 35 min.)- increase the vegetables a bit and add them later, 10 minutes after flipping chicken, for firmer veg.- increase herbs especially the tarragon- add the lemon juice, then taste the sauce and add more to taste (salt too)- another 1/4 cup stellini worked fine.Great comfort food! Leftovers yummy.

I love this stew so much and have made it for so many family gatherings. It is always raved about.

loved this!!! I don’t think that I will ever make another chicken soup recipe. The flavor is sophisticated for the short amount of time that it takes. I didn’t use carrots and did not miss it. I added an onion, and it was perfect. Would be great with fennel.

i made this as is but did a box of banza macaroni to make it gluten free. i think the chickpea water adding some depth and creaminess to the soup and it was outstanding! definitely going to keep this in the rotation.

I've made this a few times and it is wonderful. Each time, I've opted to thicken the broth a little bit with a slurry of flour. I've also added a little bit of richness (which probably isn't needed with homemade stock) by adding a bit of dairy. In my case, it was a bit of sour cream. Veggies can vary with availability.

Recipe was good, not great. A bit bland. Good option in a day when your stomach needs something easy to digest. Served with a side of white rice, not bread.

I substituted celery salt and it really brought out the flavors of the stew. I highly recommend!

Oliver’s chicken stew is absolutely delicious. The first night I made the stew as directed except without adding the bread. It was definitely a good meal. So good that we wanted more the following night now adding the slice of freshly cooked toasted sourdough bread with a bit of olive oil and Parmesan cheese. Oh my, it is now an amazing meal. Never again will I forget step 3!

I left a note 2 years ago and just want to repeat: OUTSTANDING! One of the best dishes I’ve ever had. Homey comfort food with elegance. Homemade stock adds a lot if you have it. Add the veggies after 15-20 minutes. Used whole chicken; 35 rather than 25 minutes after turning. Stellini is fun, orzo would work fine. The tarragon/parsley/lemon/butter at the end makes this stew otherworldly. Try it!

Make sure to add yogurt for a more tender crumb. Best results with nestle toll house mini chips.Final internal temp should be 200-205 degrees.

Amazing recipe!! I ate two helpings and wanted more even though I wasn’t hungry anymore. Will be making this again!!Tips: don’t cut the carrots too thin, they can more easily stay intact if they’re a little thicker. Also I would save half the celery and throw that in when you flip the chicken over.Be sure to put the sprigs of parsley in the first part and when you add the broth back after when you strain is when you add the chopped parsley, with the tarragon.