Welcome to The Cook’s Corner, where seasonal recipes and everyday favorites are shared from kitchens across our community. Each week, we feature a dish we love- bringing the stories, traditions, and people that make our local food scene so special to the table. Enjoy!
A Stew for Stormy Days
There are certain recipes that don’t just feed us — they comfort us, warm us, and remind us where we’re from. This week’s Cook’s Corner comes at the perfect time, as Spartanburg finds itself in the middle of an ice storm, with cold temperatures, slick roads, and neighbors hunkered down at home. When the weather turns like this, it calls for something hearty, simple, and made to be shared.
This creamy chicken stew checks every box. It’s warm and filling, can be made ahead and frozen for later, and is easy to scale up if you’re feeding a crowd — or a few cold and hungry neighbors. It’s also a recipe rooted deeply in local history.
For decades, Holden’s Ranch was a Spartanburg staple. The beloved fast-food restaurant was especially known for its chicken stew, which famously sold out on cold, rainy, or snowy days. Locals planned their visits around the weather, knowing that a chilly day often meant a pot of stew bubbling away inside. After 47 years in business, Holden’s Ranch closed in 2024, but for many of us, the taste — and the memories — remain.
This copycat recipe brings that familiar comfort back to life. It’s rich, creamy, and unapologetically old-school. Best of all, it can be made in a big pot on the stovetop or even on a propane burner if the power’s out — because good food doesn’t stop just because the lights do.
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Creamy Chicken Stew (Holden’s Ranch–Inspired)
Creamy and comforting, this rich chicken stew is a copycat recipe of the much-loved Spartanburg classic.
Prep Time: 20 minutes
Cook Time: 40 minutes
Stock Reduction: 2 hours
Total Time: About 3 hours
Ingredients
For the Stock
• 1 whole chicken (or cut into pieces)
• 1 gallon water (or enough to cover the chicken)
• 1 onion, quartered
• 1 carrot, quartered
• 1 stalk celery, quartered
For the Stew
• 2 tablespoons butter
• 1 onion, finely chopped
• 4 cans evaporated milk
• 2 cups whole milk
• 2 cups chicken stock (homemade or store-bought)
• 1/8 teaspoon paprika
• Salt, to taste
• Pepper, to taste
• 1/2 can cream of chicken soup (or more, to thicken)
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Instructions
Make the Stock
Add the chicken, onion, carrot, and celery to a large stockpot. Cover with water and bring to a boil. Reduce to a simmer, skimming off any foam as needed. Cover and cook for at least one hour, until the chicken is beginning to fall apart.
Remove the chicken from the pot and allow it to cool. Continue simmering the stock. Once the chicken is cool enough to handle, separate the meat from the skin and bones.
Bring the stock back to a boil, then reduce to a heavy simmer and cook until it reduces to about 2 cups. Strain and remove excess fat.
Make the Stew
Finely shred the chicken and set aside. In a large pot, sauté the chopped onion in butter until translucent. Add the evaporated milk, whole milk, and strained stock. Simmer on low for about 20 minutes, stirring often, until the mixture is hot.
Add the shredded chicken, paprika, salt, and pepper. Simmer for another 10 minutes. Stir in 1/2 can of cream of chicken soup (or more, depending on how thick you like it). Cover and simmer an additional 10 minutes to let the flavors meld.
Serve hot with crackers, cornbread, and — if you’re a purist — a dash of hot sauce.
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Cold weather has a way of slowing us down and bringing us back to the basics. Whether you’re cooking for your family, stocking the freezer, or sharing a warm meal with someone who needs it, this stew is a reminder of how food connects us — especially in moments like this.
Until next week, stay warm, take care of one another, and keep something comforting simmering on the stove.
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Have a recipe worth sharing? The Cook’s Corner welcomes submissions from home cooks, local residents, chefs, and restaurants throughout our community. Selected contributors may be contacted for a brief interview so we can share the story behind the dish. To submit a recipe or inquire about a collaboration, email thekitchencorrespondent87@gmail.com
