Cooking Time & Servings

Colorado Campfire Chicken Stew - Standard Recipe

You Will Need

  • Colorado Campfire Chicken Stew Mix
  • 4 Tbsp. butter
  • 1 medium onion, chopped (1 cup)
  • ¼ cup flour or 2 Tbsp. cornstarch for gluten free
  • 6 cups chicken broth (48 oz.)
  • 2-3 cups cooked chicken, cut up (8-12 oz.)

Here's What You Do

  1. In a 4-quart pot, melt butter and sauté onion for 5 minutes.
  2. Add flour or cornstarch, stir continuously for 30 seconds to form paste.
  3. Stir in broth and bring to a simmer. Stir until thickened.
  4. Add contents of stew mix and chicken.
  5. Bring to a boil, reduce heat, and simmer covered for 30 minutes.

Soup will thicken if made ahead, may add 1 or 2 cups more broth when serving.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Use the tips below to customize nutrition, boost flavor, or stretch the soup to fit your needs.

Reducing Sodium?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control.

Chicken Prep Options

Starting with raw chicken? Simmer boneless, skinless chicken breasts in water or broth for 12–15 minutes, until cooked through (165°F). Let rest briefly, then shred or dice and add to the soup.

Shortcut: Use shredded rotisserie chicken or leftover cooked chicken.

Boosting Protein?

Increase the chicken-to-vegetable ratio, use chicken bone broth instead of regular broth, and add legumes like lentils or beans. Try adding ingredients like Greek yogurt or peas at the end to further increase the total protein content per serving.

Cutting Calories/Fat?

  • Use skinless chicken breast
  • Sauté with vegetable oil instead of butter

More Veggies?

Add 2 cups diced bell peppers, mushrooms, green beans, bok choy, or parsnips in the last 20 minutes.

Interested in whole grains or extra fiber?

Add in hearty grains like cooked brown rice, wild rice, barley, or quinoa during the last 30 minutes of simmering. Increase fiber further by adding fiber-rich vegetables (carrots, celery, peas, sweet potatoes), using beans (garbanzo, white beans), or adding functional fibers like guar fiber.

Looking for Mediterranean-Inspired additions?

  • Top each bowl with 1 tablespoon chopped, unsalted walnuts
  • Drizzle with olive oil and sprinkle fresh parsley before serving

Serving and Garnish Ideas

Serve with creamy mashed potatoes, crusty bread, or rice for a hearty meal. Garnish with fresh herbs like parsley, thyme, or dill for color, and add brightness with a squeeze of lemon or a dollop of sour cream for a rich, comforting finish.

Cooking Methods

Slow Cooker 

Recommended crock pot: 4 quart

Here’s What You Do:

  1. In saucepan on the stove melt butter, add chopped onion and sauté 3 minutes. Stir in flour until thickens into paste.
  2. Place mixture into bowl of slow cooker. Add broth and contents of Colorado Campfire Chicken Stew mix.
  3. Cut up fresh or slightly frozen chicken breast and add to slow cooker along with freshly ground black pepper.
  4. Cover and cook on low setting 6 to 8 hours.

Pressure Cooker

We do not have a specific Pressure Cooker recipe for this soup at this time.

Dietary Adaptations

Vegan 

Mushrooms become the heart of this rich vegetable stew.

You Will Also Need:

  • 4 Tbsp. oil
  • 1 medium onion, chopped (1 cup)
  • 6 cups vegetable broth (48 oz.)
  • 20-24 oz. Fresh Mushrooms (Button, Portobello, Oyster or mixed Varieties), chopped
  • Freshly ground pepper

Here’s What You Do:

  1. In a 4-quart pot, heat oil and sauté onion 5 minutes.
  2. Add mushrooms and sauté 2 minutes.
  3. Stir in broth and bring to a simmer.
  4. Stir in contents of stew mix.
  5. Bring to a boil, reduce heat, and simmer covered for 30 minutes. Pepper to taste.

Soup will thicken if made ahead, may add 1 or 2 cups more broth when serving.

Vegetarian

Replace chicken broth with vegetable broth and cooked chicken with plant-based protein. 1–2 cans white beans or chickpeas, drained, Cubed potatoes or sweet potatoes, mushrooms, or plant-based chicken are all good options.

Gluten Free

To make this recipe gluten free, prepare the paste using your favorite all-purpose gluten-free flour. Cornstarch can also be used as a thickener, but be sure to adjust the ratio accordingly. We recommend avoiding “measure-for-measure” gluten-free blends, as they can affect the texture of the finished soup.

Dairy Free

Replace butter with olive oil, avocado oil, or dairy-free butter.

Recipe Variations

Looking to switch things up? A few simple tweaks can make this recipe your own.

Easy Chicken & Dumplings: Drop quartered refrigerated biscuit dough or spoonfuls of biscuit batter on top of the simmering stew. Cover and cook for about 20 minutes, occasionally spooning broth over the dumplings as they cook.

Chicken Pot Pie (Classic Crust): Prepare the stew as directed and enjoy part for dinner. Refrigerate the remaining thickened stew overnight. Line a pie dish with refrigerated pie crust, fill with the chilled stew, top with a second crust, vent, and bake at 350°F for 30 to 35 minutes until golden.

Chicken Pot Pie (Biscuit Topping): Transfer leftover thickened stew to an 8×8-inch baking dish and bake at 350°F for 20 minutes. Top with refrigerated biscuit dough (such as Pillsbury Grands) and bake another 12 to 15 minutes until the biscuits are golden.

Extra Veggie Boost: Add sliced baby bella mushrooms and a can of diced tomatoes while simmering for extra color, flavor, and broth.

Inspired by our customers. Thanks to Nancy B., Karen, and Ann L. for sharing their ideas. Have a favorite twist of your own? Send us an email or leave a review on the product page.