Cream of Chicken Stew

Recipe by Amy Duchesne
READY IN: 2hrs




  • 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.