Creamy Chicken Stew
From michellem 14 years ago
- 35 min. to make
- Serves 10
This soup is wonderful. It's packed full of healthy veges and the creamy base gives it that comfort feeling!
Ingredients
- 2 tbsp cooking oil shopping list
- 3 pounds boneless skinless chicken breasts cut into 1 inch cubes shopping list
- 1 tsp each salt, pepper and paprika shopping list
- 2 cups cubed peeled potatoes(1/2 inch pieces) shopping list
- 3 large carrots shopping list
- 2 cups frozen whole kernel corn shopping list
- 1 cup each coarsely chopped green and sweet red pepper shopping list
- 1 cupe diced celery shopping list
- 1 medium onion, diced shopping list
- 2 tsp basil shopping list
- 1 bay leaf shopping list
- 1/4 tsp celery salt shopping list
- 7 cups chicken broth, divided shopping list
- 1/2 cup butter shopping list
- 3/4 cup all purpose flour shopping list
- Warm biscuits shopping list
How to make it
- Heat oil in a Dutch oven(or big soup pot); add chicken. Sprinkle with salt, pepper and paprika. Cook and stir until the chicken is browned;drain.
- Add veges, basil, bay leaf, celery salt and 5 cups broth;bring to boil.
- Reduce heat;cover and simmer for 20 minutes or until potatoes and carrots are tender.
- Remove bay leaf.
- In a saucepan, melt butter;mix in flour. Cook and stir for 2 minutes or until smooth.
- Gradually whisk in remaining broth. Bring to boil;cook and stir for 2 minues or until thickened. Pour into the dutch oven;bring to boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serce over biscuits if desired.
- Yild: 8 to 10 servings
- Adapted from Country Chicken cookbook
People Who Like This Dish 6
- JABNJENN Nowhere, Us
- arianedawn Nowhere, Us
- glbaskin Nowhere, Us
- SadiesMom Nowhere, Us
- clbacon Birmingham, AL
- michellem Idaho, ID
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments