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
CHICKEN STEW
Rely on this slow cooker stew on busy weekends when you'd rather not be in the kitchen. Chicken, vegetables and seasonings give this stew great flavor.
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours. , Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. If desired, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 280mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
DOWN-HOME CHICKEN STEW
Make and share this Down-Home Chicken Stew recipe from Food.com.
Provided by Ppaperdoll
Categories Stew
Time 1h
Yield 6 1 cup, 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan. Bring to a boil, reduce heat, and simmer 8 minutes.
- Combine potato mixture and milk in blender or food processor and blend until smooth.
- Heat butter in large heavy saucepan over medium-low heat. Add leek, thyme and garlic. Cook 12 minutes until leek is tender.
- Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes.
- Stir in greens and chicken. Cover and simmer another 12 minutes until chicken is cooked through.
- Stir in potato puree, vinegar, pepper sauce, salt, and pepper. Simmer, uncovered, a further 6 minutes.
Nutrition Facts : Calories 183.3, Fat 3.5, SaturatedFat 1.2, Cholesterol 39.1, Sodium 717.9, Carbohydrate 19.9, Fiber 2.6, Sugar 4, Protein 17.6
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