Best Mamies Chicken Stew Recipes

OLD-FASHIONED CHICKEN STEW

Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

Steps:

Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

CHICKEN STEW

Chicken Stew image

Rely on this slow cooker stew on busy weekends when you'd rather not be in the kitchen. Chicken, vegetables and seasonings give this stew great flavor.

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups cubed peeled potatoes
1 cup chopped onion
1 cup sliced celery
1 cup thinly sliced carrots
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 can (6 ounces) no-salt-added tomato paste
1/4 cup cold water
3 tablespoons cornstarch
Shredded Parmesan cheese, optional

Steps:

In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours. , Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. If desired, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 280mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

HOMEMADE CHICKEN STEW

Homemade Chicken Stew image

A hearty, creamy chicken stew, chock-full of veggies and tender bites of chicken!

Provided by Rebekah Rose Hills

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
4 medium carrots, peeled and diced
3 ribs celery, diced
2 tablespoons minced garlic
salt and ground black pepper to taste
2 tablespoons salted butter
¼ cup all-purpose flour
2 cups chicken broth
2 cups milk
1 teaspoon ground thyme
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper, or more to taste
¼ teaspoon ground turmeric
1 cup frozen peas
¾ cup frozen corn
2 cups diced cooked chicken

Steps:

Heat olive oil in a large soup pot over medium to medium-high heat. Saute onion, carrots, and celery until they begin to become tender and caramelize, about 10 minutes. Add garlic and saute for 1 minute. Season vegetables with a generous sprinkling of salt and pepper while cooking.
Stir in butter to melt; stir flour into the veggies and butter until evenly distributed and veggies are coated. Pour in broth and milk, stirring until well combined. Turn the heat up and bring the mixture to a simmer. Add thyme, salt, pepper, and turmeric. Stir in peas and corn. Stir in chicken to combine and allow to simmer, 10 to 15 minutes. Taste and adjust seasonings before serving.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 23.1 g, Cholesterol 53.7 mg, Fat 11.9 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 4.8 g, Sodium 948.8 mg, Sugar 9.5 g