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chicken sonoma stew in a bowl with spoon on top

Sonoma Chicken Stew

Inspired by a stew sold at Panera Bread, this Sonoma Chicken Stew combines veggies, chicken, and thyme in a delicious, creamy broth.
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 6


  • 2 tablespoons butter
  • 1.25 - 1.5 lbs chicken breast (cut into small pieces)
  • 3 carrots (peeled and chopped, or thumbelina/Parisian carrots)
  • 1 leek (quartered and sliced thin)
  • 1 yellow onion (chopped)
  • 2 tablespoons all purpose flour
  • 4 cups chicken broth
  • 1 pound red potatoes (skin-on, diced small)
  • 1/2 cup baby peas (or more)
  • Fresh thyme (several sprigs)
  • 1/2 - 2/3 cup heavy cream


  • Melt butter over medium high heat in a large Dutch oven. Season chicken with salt and pepper. Add chicken and cook until browned or opaque and cooked through, about 4-6 minutes. Remove chicken and keep warm.
  • Add carrots, onion, and leek to the Dutch oven. Season with salt and pepper and cook until vegetables begin to soften, 4 - 5 minutes. Add flour and cook for 2 minutes.
  • Add chicken broth slowly and bring to a boil.
  • Add potatoes, peas, and thyme, reduce heat and simmer uncovered until cooked through. If stew is getting too thick, cover while continuing to simmer. Add cooked chicken back to the Dutch oven and cook just until warmed.
  • Add heavy cream. Season with salt and pepper to taste, if necessary.


You're Gonna Bake It After All
Keyword chicken, potatoes, soup