Prep 1 hr
Cook 1 hr
Chicken or turkey, celery, carrots, potatoes, onion in a homemade creamy stock. Remove the meat and go vegetarian! I made this recipe up and I love it. It tastes good at any time of the day and for any meal in any season.
- Boil the 6 chicken thighs with the skin on.
- Once the chicken is thoroughly cooked remove the chicken from the pot.
- Turn off the stove and reserve the chicken stock for later use.
- Using a knife and fork remove the skin and the bones from the chicken thighs.
- Once all of the skin and bones have been discarded, shred or cut up the meat.
- Put the meat back into the chicken stock and.
- Peel and cube 5 potatoes and add to the stock.
- Peel and chop the carrots and add to the stock.
- Add the diced onion and chopped celery to the stock also.
- Now that all the vegetables are in the pot add more water to cover all of the vegetables and turn on the heat to high.
- Add beef bullion and the rest of the seasonings and bring the soup to a boil and keep it at a boil.
- Stir often.
- Once all of the vegetables are soft and tender melt the the butter or margarine and add the flour to the melted butter until the mixture is thick and creamy.
- Add this to the soup and stir until the mixture is completely dissolved.
- Boil for 10 minutes longer and then reduce the heat to a simmer.
- Simmer until stew is thickened.
- This is a stew or if you prefer a soup then don't add the flour and margarine.
- Serving suggestion: serve this stew over toasted bread or biscuits.
I made this recipe tonight and it was excellent. I deboned a whole chicken thinking maybe it would be to much meat but it wasn't! I added enough stock to cover the chicken and vegetables, but I should have added more. I also added 2 cubes of beef bouillon to give it a little more flavor. This was truly awesome. I served mine over biscuit's.
Very tasty stew... we all loved the flavor including my DD who is a finicky meat eater. She actually had two bowls. I made a couple alterations though...first off, I did not make a flour roux as DH can't have gluten. To thicken the stew I made a cornstarch slurry. This meant no butter as well, so it saves on a few calories :) The second change made came after I had the stew started and realized I did not have any concentrated beef stock, so I used mushroom stock instead. We served the stew over steamed rice which made for a very flavorful comfort food supper. Thanks for sharing your recipe Amy. Made and reviewed for Spring PAC 2010
Made by the recipe for the soup version with the single swap of chicken breast for the thighs because I had breasts in the freezer. DH and I both loved it with a biscuit on this cold January night.