Homemade Chicken Stew Food
HOMEMADE CHICKEN STEW
A hearty, creamy chicken stew, chock-full of veggies and tender bites of chicken!
Provided by Rebekah Rose Hills
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat olive oil in a large soup pot over medium to medium-high heat. Saute onion, carrots, and celery until they begin to become tender and caramelize, about 10 minutes. Add garlic and saute for 1 minute. Season vegetables with a generous sprinkling of salt and pepper while cooking.
- Stir in butter to melt; stir flour into the veggies and butter until evenly distributed and veggies are coated. Pour in broth and milk, stirring until well combined. Turn the heat up and bring the mixture to a simmer. Add thyme, salt, pepper, and turmeric. Stir in peas and corn. Stir in chicken to combine and allow to simmer, 10 to 15 minutes. Taste and adjust seasonings before serving.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 23.1 g, Cholesterol 53.7 mg, Fat 11.9 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 4.8 g, Sodium 948.8 mg, Sugar 9.5 g
CHICKEN STEW
Make and share this Chicken Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large pot, saute onions for 2 minutes.
- Add next 7 ingredients.
- Bring to a boil.
- Add potatoes, carrots, and chicken.
- Simmer until vegetables are done, about 30 minutes.
- Thicken with cornstarch if you like a thicker stew.
Nutrition Facts : Calories 310.9, Fat 14.8, SaturatedFat 2.1, Sodium 1003.6, Carbohydrate 39.3, Fiber 6.6, Sugar 8.1, Protein 7.3
CHICKEN STEW
For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
- Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
- Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.
- Serving suggestion: crusty bread.
ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, vegetable oil, white mushroom, medium yellow onion, garlic, unsalted butter, Yukon Gold potatoes, large carrot, celery, all purpose flour, dry white wine, chicken stock, McCormick® Poultry Seasoning, frozen peas, heavy cream
Provided by McCormick
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season the chicken with salt and pepper.
- Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
- Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
- Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
- Stir in the cream and season with more salt to taste.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 49 grams, Sugar 7 grams
CHICKEN STEW RECIPE
Make double portions of this traditional casserole with parsnip, carrot and leek so you can freeze a batch
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oil in your largest pan - an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.
- Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months - thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.
Nutrition Facts : Calories 445 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
CREAMY CHICKEN STEW
I most always add in fresh sauteed mushrooms when I make this, you can also add in a can of cream of mushroom soup, I have done that many times, and the wine can be reduced if desired. This is a wonderful chicken stew!
Provided by Kittencalrecipezazz
Categories Stew
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Season the chicken pieces with salt and pepper.
- Heat the oil with butter in a large heavy pot over medium heat.
- Brown the chicken on all sides (about 8 minutes per side) then transfer to a large bowl.
- To the same pot add in onion, garlic, red pepper flakes (if using) and thyme; saute stirring occasionally for about 4-5 minutes.
- Add in flour and cook, stirring 1 minute.
- Whisk in broth, water and wine; bring to a boil, whisking continuously.
- Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.
- Add in the whipping cream and Parmesan cheese (if using); mix to combine, then add in the browned chicken back to the pot along with any juices from the bowl, season with salt and pepper; cover and simmer until the chicken is cooked and the veggies are tender (about 25-50 minutes, or longer).
Nutrition Facts : Calories 774.4, Fat 39, SaturatedFat 14.1, Cholesterol 140.8, Sodium 1050.5, Carbohydrate 67.7, Fiber 8.3, Sugar 9.4, Protein 37.1
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