The Key Step For Chunkier Chicken Stew

No matter the reason you opt to eat it, stew is a hearty, comforting dish. It can help you stay warm and full during the cooler months and can be served as a meal that nourishes when you're feeling under the weather. And as the Cozy Apron outlines, besides their ability to comfort, stews are prized for their slightly rustic roots and earthy appeal. While the traditional beef stew may be what comes to mind for most when you mention the word stew, chicken stew has its merits as well.

You may be under the impression that it's similar to the popular chicken soup, but it's more than that.  Full of lean protein thanks to using chicken, plus filling root vegetables and a thick base, it's a tasty twist on the beef dish. Sometimes you want stew instead of chicken soup, and although there are some similarities, soup and stew aren't interchangeable.

Reducing the base makes for a chunkier stew

According to Country Living, the difference between a stew and a soup boils down to the amount of liquid in the pot, and the less liquid and larger cuts of meat and vegetables, the more it becomes like a stew. If your goal is to make your stew chunky and hearty, you can always add extra thickening agents like flour or corn starch. However, try incorporating this other extra step when you're preparing it. 

As reported by MasterClass, the trick to getting a thick stew is to reduce the base when cooking. Do this by taking out the meat and larger vegetables to allow the liquid in the pot to simmer a while longer. This allows any excess liquid to evaporate and the stew to thicken to your desired consistency. Once you're satisfied with the amount of liquid left over, throw the meat and vegetables back in as the last step and serve.