Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Stew in a Bread Bowl Recipe
    Lost? Site Map

    Chicken Stew in a Bread Bowl

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    30 mins

    2 mins

    Chef at Heart's Note:

    I got the idea for this recipe from a book called Cook Milk in any flavour you like. Mine is similar but with many modifications. I use store bought bread bowls, however I have noticed bread bowl recipes on this site. The other option is to serve it with dumplings

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    bowls

    Units: US | Metric

    Directions:

    1. 1
      Place chicken in a large pot.
    2. 2
      Add water, bouillon, poultry seasoning and thyme.
    3. 3
      Simmer chicken for one and a half hours, or until done.
    4. 4
      Remove chicken, straining it into a large bowl.
    5. 5
      Return stock to large pot.
    6. 6
      Add carrots, potatoes, and celery.
    7. 7
      Simmer, covered for 20 minutes or until vegetables are tender.
    8. 8
      Meanwhile, remove chicken from the bones and cut into bite sized pieces.
    9. 9
      Combine milk and flour and gradually add to stew.
    10. 10
      Add peas and stir to stew comes back to a boil and thickens.
    11. 11
      Return chicken and heat through.
    12. 12
      Serve in bread bowls.
    13. 13
      ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
    14. 14
      ** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.

    Ratings & Reviews:

    • on October 31, 2007

      55

      I loved my colleges chicken stew and have been craving it for almsot 3 years! I used left over chicken instead of a whole chickena nd halved the recipe because its just my husband and I. Instead of water I used chicken broth. YUMMY

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2007

      55

      Wonderful, warm, comfort food for a cold WI winter! I used leftover chicken with 2 cups of the reserved drippings (and roasted garlic). I added one more cup of water. Added green onions and some salt. Very easy to make. Served some of it in an round Italian bread bowl that the kids devoured too. Thanks Chef. Will definitely make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken Stew in a Bread Bowl

    Serving Size: 1 (387 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 299.7
     
    Calories from Fat 56
    18%
    Total Fat 6.2 g
    9%
    Saturated Fat 2.4 g
    12%
    Cholesterol 89.1 mg
    29%
    Sodium 356.6 mg
    14%
    Total Carbohydrate 29.0 g
    9%
    Dietary Fiber 3.5 g
    14%
    Sugars 3.1 g
    12%
    Protein 30.7 g
    61%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites