Hearty Gluten Free Chicken Stew

For a super-flavorful gluten free chicken stew, make this recipe. It has all of the flavor of mushrooms without the actual mushrooms. However, you can use fresh mushrooms if you wish. Some people dislike the texture of mushrooms. Meanwhile, you’ll absolutely love this chicken stew. I’ll be adding this recipe to my regular recipe rotation of gluten free dinner meals.

Gluten Free Chicken Stew

A flavorful gluten free chicken stew you can serve everyone.
Course Dinner, Main Dish
Cuisine American
Ingredient Keyword chicken, chicken breasts, chicken broth, mashed potatoes, vegetables
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 people


  • 1 tablespoon neutral-flavored oil or as needed (avocado oil)
  • 1 pound chicken breast 3/4 to 1-inch cubed
  • 1-1/2 cups small diced carrots
  • 1-1/4 cups chopped yellow onion
  • 1/2 cup chopped celery
  • 6 cups reduced-sodium gluten free chicken broth (2 tablespoons Better Than Bouillon “Organic” Chicken Base* + water
  • 2 large bay leaves
  • 1 tablespoon freshly minced parsley
  • 2 teaspoons dried sage
  • 1-1/2 teaspoons Trader Joe’s Multi-Purpose Umami Seasoning*
  • 1-1/4 pounds new potatoes (thin skin) cut into 3/4-inch cubes (I used red and golden organic.) (4 cups) (or peeled russet)
  • 1 cup frozen vegetables peas, corn, and green beans
  • 1/4 cup brown rice flour for thickening
  • Liquid stevia to taste (optional)


  1. In a 7-quart Dutch oven, or large heavy pot, preheat over medium-high heat. Lower heat slightly and add oil. Add cubed chicken and cook without stirring until all water releases and evaporates. Once chicken is golden brown on the bottom, begin stirring occasionally until many pieces are brown and no water remains. (The first stirring will release more water.)
  2. Add the carrots, onion, and celery; sauté until the carrots are slightly tender.
  3. Add the broth, bay leaves, parsley, sage, and umami seasoning. Stir and bring to a boil. Once it boils, add the potatoes and frozen vegetables and cook for 20 minutes over medium-high to high heat. (This will also reduce the broth, making it more flavorful.)
  4. Sprinkle the brown rice flour over the top in two separate additions, stirring after each addition. Simmer for additional 5 minutes, stirring occasionally.
  5. Remove bay leaves and discard. Taste and add stevia if you prefer a sweeter sauce.

  6. Serve immediately or store in an air-tight container and refrigerate up to three days, or freeze up to three months.


*Better Than Bouillon’s gluten free status varies by country. It’s even been known for a U.S. retailer to sell a foreign country’s product. So, read labels carefully. Their “organic” version was gluten free last time I checked with them, but they no longer guarantee it being free from cross-contamination, per their website. Despite this change in their legal statement, people with celiac disease have reported back to me that they have not experienced any adverse reaction when consuming this particular product. Their gluten free status varies on the flavors (vegetable, beef, etc.)


**Umami seasoning blend may be substituted with 1 cup fresh chopped mushrooms, black pepper, a 1/4 teaspoon ground mustard, 1/8 teaspoon ground thyme, and a tiny pinch cayenne or a few red pepper flakes.


If you are sensitive to mushrooms, omit them or the seasoning and add all of the other above spices with an additional 1/8 teaspoon of ground thyme. Kids:


If kids don’t like mildly spicy food, add a bit of dairy to their serving to tone down the peppers.

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