Cream of Chicken Stew

Cream of Chicken Stew

  • Prep Time: 1 hrs
  • Total Time: 2 hrs
  • Servings: 6

    • About This Recipe

    “Chicken or turkey, celery, carrots, potatoes, onion in a homemade creamy stock. Remove the meat and go vegetarian! I made this recipe up and I love it. It tastes good at any time of the day and for any meal in any season.”

    Ingredients

  • 6chicken thighs
  • 2stalkscelery, chopped
  • 3largecarrots( peeled and cubed or sliced in circular form)
  • 1largeonion, diced
  • 5mediumpotatoes, cubed
  • 1/2 cupflour
  • 1/4 cup margarine or 1/4 cupbutter
  • 1/3 cupconcentrated beef bouillon
  • salt
  • garlic salt
  • pepper

    • Directions

  • Boil the 6 chicken thighs with the skin on.
  • Once the chicken is thoroughly cooked remove the chicken from the pot.
  • Turn off the stove and reserve the chicken stock for later use.
  • Using a knife and fork remove the skin and the bones from the chicken thighs.
  • Once all of the skin and bones have been discarded, shred or cut up the meat.
  • Put the meat back into the chicken stock and.
  • Peel and cube 5 potatoes and add to the stock.
  • Peel and chop the carrots and add to the stock.
  • Add the diced onion and chopped celery to the stock also.
  • Now that all the vegetables are in the pot add more water to cover all of the vegetables and turn on the heat to high.
  • Add beef bullion and the rest of the seasonings and bring the soup to a boil and keep it at a boil.
  • Stir often.
  • Once all of the vegetables are soft and tender melt the the butter or margarine and add the flour to the melted butter until the mixture is thick and creamy.
  • Add this to the soup and stir until the mixture is completely dissolved.
  • Boil for 10 minutes longer and then reduce the heat to a simmer.
  • Simmer until stew is thickened.
  • This is a stew or if you prefer a soup then don’t add the flour and margarine.
  • Serving suggestion: serve this stew over toasted bread or biscuits.

    • Reviews

  • “I made this recipe tonight and it was excellent.I deboned a whole chicken thinking maybe it would be to much meat but it wasn’t!I added enough stock to cover the chicken and vegetables, but I should have added more.I also added 2 cubes of beef bouillon to give it a little more flavor.This was truly awesome.I served mine over biscuit’s.”

  • “Very tasty stew… we all loved the flavor including my DD who is a finicky meat eater. She actually had two bowls. I made a couple alterations though…first off, I did not make a flour roux as DH can’t have gluten. To thicken the stew I made a cornstarch slurry. This meant no butter as well, so it saves on a few calories 🙂 The second change made came after I had the stew started and realized I did not have any concentrated beef stock, so I used mushroom stock instead. We served the stew over steamed rice which made for a very flavorful comfort food supper.Thanks for sharing your recipe Amy. Made and reviewed for Spring PAC 2010”

  • “Made by the recipe for the soup version with the single swap of chicken breast for the thighs because I had breasts in the freezer. DH and I both loved it with a biscuit on this cold January night.”

  • “I have finally found a chicken soup/stew my family will eat without complaining.Even my picky daughter thinks it tastes good.”

  • “Interesting that it is called a “Cream of Chicken Stew” yet no cream! I cheated as I had a fully cooked chicken in the fridge.I sauteed onions & celery in butter and then added by flour and made a roux. I then added boxed chicken stock, the chicken, potato and mixed frozen veg. I used garlic powder, tyme, and salted herbs. Success! a FINE recipe. Thanks Amy for posting. (See my photo!)”

  • “This is wonderfull just like it is, just wondering if it could be a filling for chicken pot pie.Think I will try it. Thanks for the recipe Ken”

  • “This was very good.I did make a few changes as we are not dark meat fans so I used 3 large chicken breasts (bone in).Also used chicken bouillon instead of beef and added it to the water while cooking the chicken breasts.Removed & shredded chicken and set aside.Cooked veggies in broth with addition of frozen peas & chopped mushrooms.Added shredded chicken once veggies were done so it would not disintegrate.”

  • “This stew is so delicious and easy! Even my husband, not a stew fan, loved it. I used leg quarters (thigh with drumstick) for a little more meat. I also added some fresh basil, sage, and oregano. It reheats nicely, and tastes even better the next day!”

  • “This is one of our favorite dishes. I use skinless/boneless chicken breasts and chicken bouillon.Very tasty and filling! We usually have lots leftover – it is great to freeze and reheat.”

  • “This was very easy and quick. I used boneless skinless thighs and they were super easy to dice up. It was a little bland and we all added more spices when it was done.”

  • “A lovely tasting dish.I browned my chicken pieces first and then added the water to make my stock, doing the browning first kept the chicken firm and in tact.I also added poultry seasoning and freshly diced garlic.I served this with basmati rice. Thank you for sharing.”

  • “Quick and easy, for a great cold day meal that is nourishing and filling I highly recommend this stew.Awesome.”

  • “very satisfying meal! i made this with cheese biscuits. i used veggie boullion and i also added cream cheese.i will definitely be making this again!”

  • “very good stew.easy to make and the family enjoyed it.I have been asked to make it again.”

  • “This stew was not bad, but the chicken fell apart…there was hardly any chunks of meat left, that was why i gave it four stars. I marinated the chicken before I put it by adding a packet of onion mix.That gave the stew a great flavour.I didn’t add any more salt to it.It was salty enough.Other than that…great stew.”

  • “Very delicious. Only one change though, i added a little bit of the broth to the flour-butter mixture to bring it up to the temperature and avoid lumps.”

  • “It is a very tasty and easy stew to prepare.My family loves for me to fix it.I prepare it at least twice a month. Raeann M. Washington, Ind.”

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