Chicken Stew

Posted on March 13, 2022

Chicken Stew

Are you looking for recipe inspiration? Chicken Stew special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Chicken Stew What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Chicken Stew, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Chicken Stew delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Chicken Stew is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Chicken Stew yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Chicken Stew using 17 ingredient type and 8 manufacturing steps. Here's how to make the dish.

This recipe grew out of my want for something like chicken and dumplings without the all day affair that represents. My family loves this meal, I make it in a 5qt Dutch oven, and the stew is gone before bedtime.

Ingredients and spices that need to be prepared to make Chicken Stew:

  1. 10-12 chicken tenders, sliced lengthwise
  2. 3 medium potatoes, peeled and cut into 1 inch cubes
  3. 1 pkg baby carrots
  4. 1/2 bag frozen green peas
  5. 3 cobs frozen corn (half sized)
  6. 8 sliced multi color sweet peppers
  7. 1 cup chopped celery
  8. 1 cup chopped onion
  9. to taste Italian blend seasoning
  10. to taste paprika
  11. to taste ground dry mustard
  12. to taste dill weed
  13. to taste parsley
  14. to taste fresh cracked black pepper
  15. to taste sea salt
  16. chicken broth for blending
  17. 4 cans cream of chicken soup

Steps to make a Chicken Stew

1
Combine everything except the cans of soup in the Dutch oven. Turn on medium heat and start to soften the veggies and cook the chicken.
2
When the contents start sizzling, deglaze the pot with chicken broth, between a half cup and a cup.
3
Reduce heat to simmer and cook about 20 minutes stirring every 5 minutes to prevent sticking.
4
Add the four cans of cream of chicken soup and stir. If mixture is too thick, add chicken broth to thin. Cook another 20 minutes, stirring every 5 minutes or stew will stick.
5
Remove cooked corn on the cob from pot and cut corn off cob with a knife, then add kernels back to stew.
6
Cook for another 10 minutes, stirring every 5 minutes.
7
Remove from heat, stew will be screaming hot. Let cool 10 to 15 minutes before service.
8
Ladle stew into bowls, serve and enjoy.

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