Cream of Chicken Stew
- Ready In:
- 6 chicken thighs
- 2 stalks celery, chopped
- 3 large carrots (peeled and cubed or sliced in circular form)
- 1 large onion, diced
- 5 medium potatoes, cubed
- 1⁄2 cup flour
- 1⁄4 cup margarine or 1/4 cup butter
- 1⁄3 cup concentrated beef bouillon
- garlic salt
- 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.
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So many questions . . . Cook the chicken without the aromatics, then use the broth elsewhere and add concentrated beef bouillon? I'm going to try it with my tweaks and report back. Edit: Made it with three chicken leg quarters, put outer layer of onion (not brown paper but the first leathery layer) and scrubbed carrot peelings and an extra rib of celery in with the chicken, plus 1 tsp poultry seasoning. Used the broth to cook the veggies and still have a quart of stock for later! Cooked the chicken 15 minutes (probably should have gone longer), cooked with veggies 15 minutes (which was just about perfect). Made a roux of the butter and flour, added a bit of broth then added that to the stew. Used 3 Tbsp Knorr Tomato & Chicken bouillon (didn't feel like hunting down the plain chicken bouillon). This one's a keeper. PS: Recipe says 6 servings and means it. This is a great way to feed a lot of people with a little chicken.
Thank you for this! I had to make a few changes for convenience and to match what we had in the fridge. X3 chicken breasts, x3 large peeled red potatos, x2 leeks, x250g button mushrooms sautéed until chicken almost cooked. Made the cream mixture in separate saucepan to save time (while sautéing stuff) added at least double the cream and only 7 cups of chicken stock plus a bit more vegeta. Then added cream mix to chicken and its simmering on the stove but I had a taste and it's THe BEST SOUP I've ever had!!!!!! Yummmmmy
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I love to cook- but not for the fun of it. I cook with a purpose! And that is to cook great tasting food for anyone who comes to my table. I live in Canada now, but am a native of Florida. I love southern food, and european food. I am up for anything that tastes great! I am married to a french canadian and I have found a lot of great recipes from living here.