Prep 35 mins
Cook 2 hrs
This Chicken Stew recipe is tried and true and has warmed the hearts and sated the stomachs of any who has enjoyed it. My wonderful mother has made this for me for as long as I can remember. I couldn't get enough of it, and mom couldn't keep up with the demand so I learned and mastered it. This recipe takes a bit of time 2 1/2 - 3 hours, but only 1/2 an hour of real preparation, but it is well worth it. The few extra steps (TLC) ensure perfection. A very basic chicken stew without any extra fat, very inexpensive, nutritious and loaded with Vitamin A, which is proven to prevent colds (I'm hardly ever sick, the stew, perhaps?) and most importantly the best chicken stew you will ever eat!
- 1 (3 -7 lb) whole chickens
- 8 potatoes
- 6 carrots
- 2 onions
- 4 stalks celery
- 1 (8 ounce) can cream of mushroom soup
- 1 (10 ounce) can chicken stock
- 1 cup unbleached flour
- 2 cups milk (optional)
- 2 tablespoons garlic powder
- 3 tablespoons pepper (fresh ground is best)
- 3 tablespoons salt (kosher or sea salt optional)
- hot sauce (optional)
- Season a 3-7 pound chicken with Garlic powder and Pepper. Roast chicken in oven at 325 degrees.
- While chicken is cooking, dice potatoes, slice carrots, chop onions and carrots to desired thickness. Place vegetables in stewing pot and add water until vegetables are covered with about an 3 inches of water. Boil rapidly until potatoes are just finished.
- Remove vegetables from the pot by straining them and keep the water. By removing the vegetables and letting them cool, you prevent overcooking them and they won't dissolve into nothing.
- With remaining water on low heat, add can of cream of mushroom soup, can of chicken stock and milk (milk optional, Zie Ga Zink).
- If you don't use milk, I suggest a premium ready to serve brand of creamed mushroom soup, it will be of a smoother, creamier consistency than the regular cans of mushroom soup.
- Get a small sealable container and fill with 1 cup of cold water, then add 1 cup of flour, cover and seal, then immediately shake vigorously. You are making a thickener for the stew, it should look like the consistency of glue with no lumps. If to thick add a bit of water, too thin add a bit more flour, shake very hard again. If there are a few lumps you can remove them by straining. This process, once learned, is very useful for making gravies or other stews without using a high-fat butter and flour 'roux' thickener.
- Rapidly add thickener to the starch water/mushroom soup/stock/milk mixture using a whisk. You may have to make a little more thickener if you want a hardier stew, just remember that the stew will thicken more after it is removed from the heat and it stands. Simmer to desired consistency. Stir often. Do not burn! I suggest a non-stick stew pot, it helps prevent burning.
- Add the cooked (now cooled) vegetables to the stew.
- When chicken is finished roasting, drain juices into the stew. Remove skin and bones. Tear or cut chicken apart and add to the stew.
- Stir in about 2-3 tablespoons of salt to stew and about the same amount of pepper to taste.
- If you want, try adding a dash of hot sauce or a pinch of Sambel Olek.
- Let stew simmer for a little longer. Serve with fresh bread and Enjoy.
- Questions? email@example.com.
This was well worth making. The outcome was realy good. I did exactly as you put it. This is going to be a favorite of ours.
Made this tonight and was so disappointed. Would have been great, but there was WAY too much pepper. Recipe calls for 2-3 Tblsp. because I have children, I only used 1 1/2 Tblsp. It was still way too much and ruined the stew. My kids could not eat it.
I was looking for a good chicken stew recipe for quite some time and this was exactly what I was looking for. I did change just a few things just because I can't help myself. Here's what I did: <br/><br/>I made this over 2 days because of my schedule. I roasted the chicken as directed.. (the chicken was close to 7lbs.) When cool enough,. I scraped what I could from the roasting pan along with the juice and stored it over night in a bowl in the fridge and the shredded meat went into a zip-lock bag. Then the next day, I was able to skim off the solidified fat from the juice and discard before adding it to the stew - It was a good amount of fat so I'm glad I did this. When I made the flour thickener, I used chicken stock instead of water with the flour. I found that I needed to add another 1/2 cup of the stock/flour mixture to get it to my desired thickness...this may have been due to using a bit too much water for the vegetables though. I added a bag of frozen peas near the end of cooking time because I love them in stews. This recipe makes a very large batch of stew. I used an 8 quart pot and it was filled to the top. I knew I was going to be freezing a good portion of it and was worried that the milk might separate and get weird when frozen...so instead of using milk, I took the suggestion of the recipe submitter and used a ready-to-serve mushroom soup. I went with Campbell's Portobello Mushroom & Madeira Bisque Slow Kettle-Style Soup (15.3 oz. container) - because that's about all I could find in the store...and it worked just fine. I didn't use all the salt called for but added in some ground thyme.<br/><br/>This recipe is a bit of work but a definite keeper. To the submitter...thanks so much for sharing it with us!