CREAM OF CHICKEN STEW
Chicken or turkey, celery, carrots, potatoes, onion in a homemade creamy stock. Remove the meat and go vegetarian! I made this recipe up and I love it. It tastes good at any time of the day and for any meal in any season.
Provided by Amy Duchesne
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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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