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| CHICKEN STEW | |
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1.5 lbs cooked chicken (no bones) 1 can chicken broth 1 can vegetable broth 3 cans of water 2 tbsp oil 6 potatoes, chunks 2 stalks celery chopped 1 onion chopped green beans yellow beans carrots cabbage peas corn In a large pot, sauté the celery and onion in oil until soft. Add broths, chicken and water (use chicken broth can to measure 3 cans of water). Bring to a boil, reduce heat to simmer. Add potatoes. Let simmer for about 30 minutes or until the potatoes are soft. Add vegetables; any favorite will do, frozen or fresh. Simmer an additional 10 minutes until vegetables are tender. Serve hot!! with fresh French stick bread. Corn starch can be added as a thickener, but if you use extra potatoes and lots of vegetables it doesn't really need thickening. Enjoy! Submitted by: Amanda | |
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recipe reviews #3787
jerrod says:
It needed more salt and pepper, but the overall flavor was just great! Very tasty, indeed...
#6005
aradhana says:
The recipe was awesome...Easy, healthy and tasted gr8...
#56001
Mary (Missouri) says:
I always make this. I don't add beans, but do add peas and some Klusky noodles. Makes a nice thick chicken stew. Yummy. If I don't have left over chicken, I buy one of those rotisserie chickens at the store, and debone it. So easy, and so delicious.
#95433
Jimmy (Massachusetts) says:
Excellent recipe, thank you! Very quick and very good and healthy too!
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