Homemade Chicken Stew Recipe
Try This Hearty, Healthy Chicken Stew Recipe for Cold Weather Comfort
In cold weather, a hearty stew makes a filling meal without spending a fortune. By shopping in my pantry for what I was craving one day, the result was a Chicken Stew that has become another family favorite recipe.
Category
Soup, Stews and Chili
Cuisine
American
Main Ingredients
Meat and Poultry
Prep Time
30 min
Cook Time
1 hrs 30 min
Total Time
2 hrs
Ingredients
Serves 8
6 cups Water
1 1/2 to 2 lbs. Chicken
1 can Condensed Cream of Celery soup
1 soup can Milk
1 medium Onion - rough chopped (about 1 cup)
2 cups Carrots - sliced about 1/2 inch thick
3 cups Potatoes, peeled and cut in large dice
about 2 tsp Salt - divided and to taste
about 1 tsp Ground black pepper to taste
to taste Other seasonings (optional)
Directions for Homemade Chicken Stew Recipe
1
In a large stock pot, bring water to boil, add chicken in water with about a teaspoon each of salt and pepper, turn down heat and simmer until meat falls off bones (about an hour).2
Removed all chicken from broth, set aside to cool while processing vegetables.3
Bring broth back up to a low boil, add onions, carrots, potatoes, canned soup and milk. Add another teaspoon of salt and other seasonings as desired. Add more water or milk to cover. Stir together well and set heat to a low simmer. Be careful to not scald the milk.4
Removed all bones and skin from the chicken. Cut or tear into bite-sized pieces and return to pot. Stir, check seasoning, add a little more liquid, if needed.5
Continue on low simmer, stirring occasionally until carrots and potatoes are just done, about 20-30 minutes.6
Remove from heat and serve with hot biscuits, garlic bread or cornbread.Tip
For additional flavor, braise the chicken in a little cooking oil in the stew pot before adding water at the start. I like this chicken stew because it is similar to pot-pie or chicken and dumplings without the fuss. My daughter-in-law has modified this recipe and made it her own. She uses cream of mushroom soup as the base, chicken thighs for added flavor (and lower cost), along with her favorite cajun seasoning to spice it up.
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2 Comments
Post a CommentThanks, Vincent. I started to chop up celery and use cream of chicken soup, but I was feeling lazy that day. ;) I'm very happy with the results.
I enjoyed this recipe because it didn't add any bizarre ingredients -- only ingredients that make sense. Who wants sugar in vegetable soup or almonds in green beans? Not me. But celery soup in chicken stew - makes total sense. Chicken and celery just go together, and both are harmonious with carrot.