ELLEN'S CHICKEN STEW

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Ellen's Chicken Stew image

This is my sister-in-law's recipe. Shes makes this a lot for friends and relatives who are sick. After some thought on this, I've decided and making it again recently. I've decided to cut the amount of black pepper to 1/2 tablespoon, (original says 1) that is plenty I think--especially for those who don't like food real hot. But you decide.

Provided by True Texas

Categories     Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb chicken breast, cut in small pieces
1 (15 ounce) can chicken broth
1 (26 ounce) can cream of chicken soup, large can
1 (16 ounce) package baby carrots, diced in small pieces
2 medium potatoes, peeled & diced in small pieces
1 (5 ounce) can green peas, use smallest can & drain
salt
1/2 tablespoon pepper

Steps:

  • Cook/boil chicken breast pieces in chicken broth, until tender and done in stew pot.
  • Add cream of chicken soup to the chicken and broth, stir until smooth, add vegetables.
  • Cover and simmer until vegetables are tender.

Nutrition Facts : Calories 532.2, Fat 22.2, SaturatedFat 6.4, Cholesterol 87.4, Sodium 1811.9, Carbohydrate 47.3, Fiber 7.7, Sugar 9.6, Protein 35.3

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