Moms Comforting Chicken Stew Recipes

MOM'S CHICKEN STEW

Steps:

• Place cleaned chicken in a 6 quart soup pot and cover with water.
• Bring chicken to a boil, reduce heat to medium and slow boil for 1 hour to cook the chicken and create a chicken broth.
• Skim fat off the top and add more water if necessary to keep chicken covered.
• Remove chicken to a bowl and set aside to cool.
• Strain all of the fat out of the chicken broth.
• Mix the chicken base and water into the broth.
• Add onions, carrots, potatoes, pepper and parsley to the broth and bring it up to a slow boil for 30 minutes.
• While the veggies cook remove all the meat from the chicken and add it to the pot.
• Melt butter in the microwave for 40 seconds in a glass measuring cup.
• Add the flour to the butter and stir until smooth and creamy.
• Pour into the boiling soup and stir to mix.
• Reduce heat to low and simmer for 15 minutes to thicken and then serve.
• TinTN: You make a good point that sometimes it does not thicken, I think sometimes the potatoes have more starch than other times and that there may be more or less stock when you take out the chicken because I have that problem at times too. My solution -- I make another batch of the butter and flour and add some more until it thickens. Hope it helps!

MAMIE'S CHICKEN STEW

Steps:

• In a large saucepan, heat the oil over medium-high heat. Add the chicken, stir to coat and cook until brown on all sides, about 5 minutes. Add the carrots, celery, onions, garlic and leek and continue cooking until the vegetables are a light brown. Add enough water to cover the chicken, and then add the peppercorns, parsley and thyme. Stir to mix and bring to a simmer. Reduce the heat to low and let simmer until the meat falls off the bone, about 2 hours.
• Keep the chicken aside and let cool. Keep the stock. Debone and cut the meat in chunks. Strain and skim the fat from the stock. Adjust the seasoning with salt and pepper. (This step can be done the day before.)
• Add the potatoes to the stock and cook for 20 minutes. Skim the surface if necessary. Add the pasta and continue cooking until the pasta is al dente, 8 to 10 minutes. Add the chicken chunks. Adjust the seasoning and serve.

MOM'S COMFORTING CHICKEN STEW

Steps:

• Bring a saucepan of water to a boil. Add potatoes and carrots; cook until softened, about 8 minutes. Add peas; cook until tender, about 2 minutes. Drain.
• Heat butter in a heavy skillet until melted. Add chicken and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms and green onion; cook until softened, about 2 minutes. Stir in flour and cook for 1 minute.
• Stir chicken stock, heavy cream, mustard powder, salt, and pepper into the skillet. Simmer until thickened, about 5 minutes. Fold in potatoes, carrots, and peas; cook until warmed through, about 2 minutes. Remove stew from heat and garnish with cilantro.

MOM'S COMFORTING CHICKEN STEW

Steps:

• Bring a saucepan of water to a boil. Add potatoes and carrots; cook until softened, about 8 minutes. Add peas; cook until tender, about 2 minutes. Drain.
• Heat butter in a heavy skillet until melted. Add chicken and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms and green onion; cook until softened, about 2 minutes. Stir in flour and cook for 1 minute.
• Stir chicken stock, heavy cream, mustard powder, salt, and pepper into the skillet. Simmer until thickened, about 5 minutes. Fold in potatoes, carrots, and peas; cook until warmed through, about 2 minutes. Remove stew from heat and garnish with cilantro.

MOM'S COMFORTING CHICKEN STEW

Steps:

• Bring a saucepan of water to a boil. Add potatoes and carrots; cook until softened, about 8 minutes. Add peas; cook until tender, about 2 minutes. Drain.
• Heat butter in a heavy skillet until melted. Add chicken and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms and green onion; cook until softened, about 2 minutes. Stir in flour and cook for 1 minute.
• Stir chicken stock, heavy cream, mustard powder, salt, and pepper into the skillet. Simmer until thickened, about 5 minutes. Fold in potatoes, carrots, and peas; cook until warmed through, about 2 minutes. Remove stew from heat and garnish with cilantro.

MOM'S COMFORT CHICKEN

Steps:

• Saute garlic and chicken in olive oil until browned.
• Add fresh mushrooms and saute with chicken.
• Sprinkle with Garli Garni, paprika, parsley, garlic pepper and onion salt.
• Add dried chicken boullion granules and 1/2 cup of water.
• Simmer 10 minutes.
• Stir in cream of chicken soup.
• Heat through and serve over rice.
• YUM!

MOM'S COMFORTING CHICKEN STEW

Steps:

• Bring a saucepan of water to a boil. Add potatoes and carrots; cook until softened, about 8 minutes. Add peas; cook until tender, about 2 minutes. Drain.
• Heat butter in a heavy skillet until melted. Add chicken and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms and green onion; cook until softened, about 2 minutes. Stir in flour and cook for 1 minute.
• Stir chicken stock, heavy cream, mustard powder, salt, and pepper into the skillet. Simmer until thickened, about 5 minutes. Fold in potatoes, carrots, and peas; cook until warmed through, about 2 minutes. Remove stew from heat and garnish with cilantro.

MOM'S COMFORTING CHICKEN STEW

Steps:

• Bring a saucepan of water to a boil. Add potatoes and carrots; cook until softened, about 8 minutes. Add peas; cook until tender, about 2 minutes. Drain.
• Heat butter in a heavy skillet until melted. Add chicken and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms and green onion; cook until softened, about 2 minutes. Stir in flour and cook for 1 minute.
• Stir chicken stock, heavy cream, mustard powder, salt, and pepper into the skillet. Simmer until thickened, about 5 minutes. Fold in potatoes, carrots, and peas; cook until warmed through, about 2 minutes. Remove stew from heat and garnish with cilantro.