Mom's Chicken Stew

READY IN: 1hr 30mins
SERVES: 8-10




  • Place cleaned chicken in a 6 quart soup pot and cover with water.
  • Bring chicken to a boil, reduce heat to medium and slow boil for 1 hour to cook the chicken and create a chicken broth.
  • Skim fat off the top and add more water if necessary to keep chicken covered.
  • Remove chicken to a bowl and set aside to cool.
  • Strain all of the fat out of the chicken broth.
  • Mix the chicken base and water into the broth.
  • Add onions, carrots, potatoes, pepper and parsley to the broth and bring it up to a slow boil for 30 minutes.
  • While the veggies cook remove all the meat from the chicken and add it to the pot.
  • Melt butter in the microwave for 40 seconds in a glass measuring cup.
  • Add the flour to the butter and stir until smooth and creamy.
  • Pour into the boiling soup and stir to mix.
  • Reduce heat to low and simmer for 15 minutes to thicken and then serve.
  • TinTN: You make a good point that sometimes it does not thicken, I think sometimes the potatoes have more starch than other times and that there may be more or less stock when you take out the chicken because I have that problem at times too. My solution -- I make another batch of the butter and flour and add some more until it thickens. Hope it helps!