CHICKEN STEW
Make and share this Chicken Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large pot, saute onions for 2 minutes.
- Add next 7 ingredients.
- Bring to a boil.
- Add potatoes, carrots, and chicken.
- Simmer until vegetables are done, about 30 minutes.
- Thicken with cornstarch if you like a thicker stew.
Nutrition Facts : Calories 310.9, Fat 14.8, SaturatedFat 2.1, Sodium 1003.6, Carbohydrate 39.3, Fiber 6.6, Sugar 8.1, Protein 7.3
HOMEMADE CHICKEN STEW
A hearty, creamy chicken stew, chock-full of veggies and tender bites of chicken!
Provided by Rebekah Rose Hills
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat olive oil in a large soup pot over medium to medium-high heat. Saute onion, carrots, and celery until they begin to become tender and caramelize, about 10 minutes. Add garlic and saute for 1 minute. Season vegetables with a generous sprinkling of salt and pepper while cooking.
- Stir in butter to melt; stir flour into the veggies and butter until evenly distributed and veggies are coated. Pour in broth and milk, stirring until well combined. Turn the heat up and bring the mixture to a simmer. Add thyme, salt, pepper, and turmeric. Stir in peas and corn. Stir in chicken to combine and allow to simmer, 10 to 15 minutes. Taste and adjust seasonings before serving.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 23.1 g, Cholesterol 53.7 mg, Fat 11.9 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 4.8 g, Sodium 948.8 mg, Sugar 9.5 g
OLD-FASHIONED CHICKEN STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
- Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
- Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.
GOOD OLD FASHIONED CHICKEN SOUP/STEW
There isn't anything more comforting on a snowy winter day than a bowl of homemade chicken soup. Don't let the list of ingredients turn you away. This is an extremely easy and flavourful soup to make. The soup is thicker the second day because of the added noodles. This also freezes extremely well.
Provided by Diana 2
Categories Chicken
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
- Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
- At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
- Remove the meat from the bones, cut and set aside.
- Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
- Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.
CHICKEN STEW RECIPE
Make double portions of this traditional casserole with parsnip, carrot and leek so you can freeze a batch
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oil in your largest pan - an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.
- Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months - thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.
Nutrition Facts : Calories 445 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
SIMPLE CHICKEN STEW
This comforting slow-cooker stew was one of my husband's experiments that turned out to be one of our favorite Sunday dinners. -Amy Dulling, Rockwood, Tennessee
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a 1-1/2-qt. slow cooker, combine all ingredients., Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.
Nutrition Facts : Calories 427 calories, Fat 6g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.
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