OLD FASHIONED CHICKEN VEGETABLE STEW RECIPES

Name: Old-Fashioned Chicken Stew
Cook time: 25 min
Total time: 1 h 15 min
Yield: 4 to 6 servings
Ingredients: One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken); Kosher salt and freshly ground black pepper; Vegetable oil, as neededu00A0; 2 stalks celery, finely choppedu00A0; 1 medium onion, finely choppedu00A0; 2 tablespoons all-purpose flouru00A0; 4 cups low-sodium chicken stocku00A0; 2 medium parsnips, peeled and cut into 1-inch chunksu00A0; 2 medium carrots, peeled and cut into 1-inch chunksu00A0; 1 medium turnip, peeled and cut into 1-inch chunksu00A0; 1 medium rutabaga, peeled and cut into 1-inch chunksu00A0; 1 cup heavy creamu00A0; 1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnishu00A0

OLD-FASHIONED CHICKEN STEW RECIPE | REE DRUMMOND | FOOD ...

Old-Fashioned Chicken Stew Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 15 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

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.

OLD FASHIONED CHICKEN SOUP RECIPE - FOOD NETWORK

Old Fashioned Chicken Soup Recipe - Food Network image

Provided by Food Network Kitchen

Categories main-dish

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours 0 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 carrots, sliced
2 stalks celery, sliced
6 cups water
1 chicken, quartered
1/4 cup chopped parsley
1 cup small egg noodles
Salt
Pepper

Steps:

Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes. Add carrots and cover with water. Bring to a simmer and cook for 1 hour. Remove chicken from soup and let cool. Remove meat from bones and shred, discard skin. Return meat to pot and stir in parsley and noodles. Cook for another 20 minutes.

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