CHICKEN SOUP STEW RECIPE RECIPES

Name: Good Old Fashioned Chicken Soup/Stew
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8-10 serving(s)
Ingredients: 1 onion, quartered; 2 celery ribs; 2 carrots; 4 garlic cloves; 1 bay leaf; 2 lbs skinless chicken pieces, skin and visible fat removed; 10 -12 cups cold water; 10 cups chicken broth; 2 potatoes, quartered and sliced; 2 carrots, sliced; 1 stalk celery, sliced; 1 small onion, chopped; 2 garlic cloves, minced; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 2 cups chicken, that you've pulled from the bones; 2 tablespoons chicken bouillon, liquid Bovril; 1 1/2 cups frozen mixed vegetables; 1 1/2 cups thin egg noodles

GOOD OLD FASHIONED CHICKEN SOUP/STEW RECIPE - FOOD.COM

Good Old Fashioned Chicken Soup/Stew Recipe - Food.com image

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.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

1 onion, quartered
2 celery ribs
2 carrots
4 garlic cloves
1 bay leaf
2 lbs skinless chicken pieces, skin and visible fat removed
10 -12 cups cold water
10 cups chicken broth
2 potatoes, quartered and sliced
2 carrots, sliced
1 stalk celery, sliced
1 small onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups chicken, that you've pulled from the bones
2 tablespoons chicken bouillon, liquid Bovril
1 1/2 cups frozen mixed vegetables
1 1/2 cups thin egg noodles

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.

Nutrition Facts : Calories 230.3, FatContent 4, SaturatedFatContent 1, CholesterolContent 40.5, SodiumContent 1515.9, CarbohydrateContent 27.8, FiberContent 4.6, SugarContent 4.1, ProteinContent 20.9

BEST CHICKEN STEW RECIPE - HOW TO MAKE CHICKEN STEW

Best Chicken Stew Recipe - How to Make Chicken Stew image

This easy Chicken Stew from Delish.com is savory comfort in a bowl.

Provided by Lauren Miyashiro

Categories low sugar nut-free 30-minute meals easy chicken weeknight meals dinner main dish poultry stews

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tbsp. butter
2 large carrots, peeled and sliced into coins
1 stalk celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 tbsp. all-purpose flour
1 1/2 lb. boneless skinless chicken breasts
3 sprigs fresh thyme
1 bay leaf
3/4 lb. baby potatoes, quartered
3 c. low-sodium chicken broth
Freshly chopped parsley, for garnish

Steps:

In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes. Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot. Garnish with parsley before serving.

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