Chicken Stew
User Reviews
4.9
24 reviews
Excellent
Chicken Stew
Report
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.
Share:
Ingredients
- 1 1/2 lbs chicken thighs trimmed of fat and diced into 1-inch pieces, boneless, skinless
- 1 Tbsp olive oil
- 1 1/2 cups yellow onion diced
- 1 cup celery diced
- 1 cup carrot diced
- 1 1/2 Tbsp garlic minced
- 4 1/2 cups chicken broth divided, low-sodium
- 1 lb baby red potatoes quartered (chop larger ones into 6 pieces
- 2 tsp rosemary minced fresh
- 2 tsp thyme minced fresh
- salt freshly ground
- black pepper freshly ground
- oz. mushroom sliced
- 2 Tbsp butter diced into 1 Tbsp pieces
- 2 Tbsp flour
- 3 Tbsp parsley fresh, minced
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
Other Recipes
You'll Also Love
