Chicken Stew
User Reviews
4.9
24 reviews
Excellent
Chicken Stew
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This homemade hearty stew just what you need to cozy up to after a long day! It calls for simple ingredients that together create something so delicious! It will make great leftovers if you're lucky enough to have some left.
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Ingredients
- 1 1/2 lbs boneless skinless chicken thighs*, trimmed of fat and diced into 1-inch pieces
- 1 Tbsp olive oil
- 1 1/2 cups diced yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 1/2 Tbsp minced garlic
- 4 1/2 cups low-sodium chicken broth, divided
- 1 lb baby red potatoes, quartered (chop larger ones into 6 pieces)
- 2 tsp minced fresh rosemary
- 2 tsp minced fresh thyme
- Salt and freshly ground black pepper
- oz. mushrooms, sliced
- 2 Tbsp Butter, diced into 1 Tbsp pieces
- 2 Tbsp flour
- 3 Tbsp minced fresh parsley
Instructions
- Heat oil in a large pot over medium-high heat. Add chicken and cook, turning once halfway through, for 6 minutes total. Transfer chicken to a plate leaving fat in pan (there should be 1 1/2 Tbsp, if not add in a little oil).
- Reduce heat to medium. Add in onions, carrots, celery and saute 5 minutes. Add in garlic and saute 1 minute longer.
- Pour in 3 1/2 cups chicken broth, potatoes, rosemary, thyme and season with salt and pepper to taste. Bring to a boil then add in mushrooms and chicken.
- Reduce heat to medium-low then cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes.
- During the last 5 minutes of soup cooking, in a separate small saucepan melt butter over medium heat. Add flour and cook whisking constantly, 1 minute.
- While whisking pour in remaining 1 cup chicken broth. Cook whisking constantly until mixture comes to a boil and thickens, remove from heat.
- Pour flour mixture into soup mixture once soup is finished. Stir parsley into soup and serve warm.
- Recipe source: Cooking Classy
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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