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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 pounds - raw boneless chicken breast
  • 2 - carrots
  • 2 - potatoes
  • 2 stalks - celery
  • 1 - medium onion sliced
  • 16 ounces - to 56 oz. of chicken broth , or enough to fill to the top of your vegetables
  • 1 tablespoons - ketchup
  • 1/3 cups - flour
  • 1/4 teaspoons - thyme
  • 1/2 sticks - butter
  • 1/4 teaspoons - salt
  • - pepper, a few dashes
  • Directions:

    Cut chicken up into bite size pieces.

    In a zip bag mix flour, salt and pepper together; then add chicken pieces and shake until the chicken is well coated.

    Add butter to a 4 to 6 quart pot and melt.

    Add chicken to the pot. Cook chicken about 4 minutes or until the chicken is nicely browned. Remove the chicken from the pot and set aside

    To the pot and remaining chicken drippings add celery and onion; cook for another 3 minutes. Return the chicken back to the pot.

    Next add in the vegetables, salt, pepper, thyme, and ketchup. Also if any flour is remaining in the zip bag add the flour in for thickening.

    Once everything is in the pot, top off with chicken broth. Bring to a boil, then lower the temperature to a simmer. Stir every 10-15 minutes to prevent burning.

    Cook until vegetables are tender.

    Brief Description

    This is one of my favorites! I normally just eye ball the veggies and broth, cutting up enough veggies to fill up my pot. Normally I double the potatoes and triple the carrots and just add extra broth.

    Main Ingredient:

    chicken

    Category:  Soups

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 1 hour(s)

    Source

    http://www.colieskitchen.com/2008/12/herty-chicken-stew.html

    Posted By:

    colieskitchen

    Posted On:

    July 17, 2014

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