CHICKEN STEW
Tender chicken and vegetables in a savory chicken broth.
Provided by Holly Nilsson
Categories Main Course Soup
Time 55m
Number Of Ingredients 17
Steps:
- In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
- Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
- Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
- To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.
Nutrition Facts : Calories 611 kcal, Carbohydrate 30 g, Protein 32 g, Fat 39 g, SaturatedFat 12 g, Cholesterol 179 mg, Sodium 403 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
ONE-POT CHICKEN STEW
This hearty one-pot chicken stew practically cooks itself! It's made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate cold weather meal!
Provided by Katya
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
- Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
- Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
- In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
- Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.
Nutrition Facts : Calories 486 calories, Sugar 12.1 g, Sodium 679.7 mg, Fat 14.6 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 42.6 g, Fiber 6.2 g, Protein 44.9 g, Cholesterol 168.8 mg
OLD-FASHIONED CHICKEN STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
- Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
- Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.
COZY COTTAGE BEEF STEW SOUP
It's a delicious blend of tender beef and vegetables, with just the right amount of thick, flavorful broth to tie everything together. Add a loaf of crusty bread, and you have a perfect meal for on the run (microwaves great!) or for sitting down together and sharing the day's events.
Provided by Cat
Categories Soups, Stews and Chili Recipes Stews Beef
Time 6h20m
Yield 8
Number Of Ingredients 17
Steps:
- In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.
- Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 33.4 g, Cholesterol 37 mg, Fat 8.4 g, Fiber 4.7 g, Protein 22.4 g, SaturatedFat 3.2 g, Sodium 813.5 mg, Sugar 4.4 g
SIMPLE CHICKEN STEW/SOUP
A wonderful meal for a cold night. (I hate cooked carrots. Cooking them this way makes them fall apart & become part of the broth. You still get the nutrients without actually biting into them.)
Provided by FDADELKARIM
Categories Chicken
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle a small amount of salt, pepper, cumin, & paprika on the chicken. (About 1/2 teaspoon of each spice for all 3 pieces of chicken).
- Pour 1 1/2 cups of water into the pressure cooker. Add the olive oil, tomato paste, garlic, & the rest of the spices into the pot. (Don't forget 1/2 teaspoon of salt, pepper, cumin, & paprika).
- Note: If you are using a regular pot instead of a pressure cooker the cook times are tripled & you may need more water.
- Place the chicken into the cooker & add the onions & carrot. Cook for 10 minutes, after it begins to hiss. (Regular pot, roughly 30 minutes).
- Remove chicken & place on a plate. Put the potatoes & 1 1/2 cups of water into the pot & cook for 4 more minutes, after it begins to hiss. (Regular pot, 12-15 minutes).
- While the potatoes are cooking break the chicken into small pieces (disregard the bones).
- Once the potatoes are done add the chicken back into the pan & stir. Pour into a serving dish & serve with warm bread.
Nutrition Facts : Calories 186, Fat 3.9, SaturatedFat 0.6, Sodium 681.1, Carbohydrate 35.4, Fiber 5.4, Sugar 4.3, Protein 4.3
GOOD OLD FASHIONED CHICKEN SOUP/STEW
There isn't anything more comforting on a snowy winter day than a bowl of homemade chicken soup. Don't let the list of ingredients turn you away. This is an extremely easy and flavourful soup to make. The soup is thicker the second day because of the added noodles. This also freezes extremely well.
Provided by Diana 2
Categories Chicken
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
- Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
- At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
- Remove the meat from the bones, cut and set aside.
- Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
- Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.
BASIC CHICKEN SOUP
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g
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
SIMPLE CHICKEN STEW
This comforting slow-cooker stew was one of my husband's experiments that turned out to be one of our favorite Sunday dinners. -Amy Dulling, Rockwood, Tennessee
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a 1-1/2-qt. slow cooker, combine all ingredients., Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.
Nutrition Facts : Calories 427 calories, Fat 6g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.
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- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have organized and ready for use.
- Place the chicken thigh chunks into a large bowl. Sprinkle over a couple of good pinches of salt and black pepper, 1 teaspoon of the sweet paprika, 1 teaspoon of the smoked paprika, all of the granulated onion and garlic, plus 2 tablespoons of the flour, and toss well to coat the pieces.
- Next, place a large Dutch oven or soup pot over medium-high heat, and drizzle in about 3-4 tablespoons of the olive oil; once hot, add about half of the seasoned chicken thigh chunks and allow them to sear for a few minutes until slightly golden. Remove from pot and repeat with the remainder of the chicken thigh pieces, then remove those from the pot as well, and set aside for a moment.
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