CREAMY CHICKEN STEW

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Creamy Chicken Stew image

A very flavorful creamy chicken stew that takes you back to the good ole days. Wonderful Sunday after-church food. Serve over hot cooked rice and sprinkle with parsley and paprika for color.

Provided by ALRAYNA

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h55m

Yield 6

Number Of Ingredients 18

1 (2 to 3 pound) whole chicken, cut into pieces
1 ⅔ teaspoons seasoned salt
water to cover
1 cup chopped onion, divided
¼ cup chopped green bell pepper
¼ cup chopped celery
1 ½ cups chicken broth
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 cube chicken bouillon
1 ½ teaspoons white sugar
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 pinch seasoned salt
ground black pepper to taste
1 cup quartered potatoes
1 cup sliced carrot
1 cup heavy cream

Steps:

  • Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
  • Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
  • Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 17 g, Cholesterol 150.6 mg, Fat 25.9 g, Fiber 2 g, Protein 34.1 g, SaturatedFat 12.1 g, Sodium 1236.8 mg, Sugar 5.1 g

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