Perfect Chicken Stew Recipe

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Perfect Chicken Stew
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Ingredients
13
Count
Nutrition
182
Calories
Total time
155
Minutes
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Ingredients:

Directions:

  1. Season a 3-7 pound chicken with Garlic powder and Pepper. Roast chicken in oven at 325 degrees.
  2. While chicken is cooking, dice potatoes, slice carrots, chop onions and carrots to desired thickness. Place vegetables in stewing pot and add water until vegetables are covered with about an 3 inches of water. Boil rapidly until potatoes are just finished.
  3. Remove vegetables from the pot by straining them and keep the water. By removing the vegetables and letting them cool, you prevent overcooking them and they won't dissolve into nothing.
  4. With remaining water on low heat, add can of cream of mushroom soup, can of chicken stock and milk (milk optional, Zie Ga Zink).
  5. If you don't use milk, I suggest a premium ready to serve brand of creamed mushroom soup, it will be of a smoother, creamier consistency than the regular cans of mushroom soup.
  6. Get a small sealable container and fill with 1 cup of cold water, then add 1 cup of flour, cover and seal, then immediately shake vigorously. You are making a thickener for the stew, it should look like the consistency of glue with no lumps. If to thick add a bit of water, too thin add a bit more flour, shake very hard again. If there are a few lumps you can remove them by straining. This process, once learned, is very useful for making gravies or other stews without using a high-fat butter and flour 'roux' thickener.
  7. Rapidly add thickener to the starch water/mushroom soup/stock/milk mixture using a whisk. You may have to make a little more thickener if you want a hardier stew, just remember that the stew will thicken more after it is removed from the heat and it stands. Simmer to desired consistency. Stir often. Do not burn! I suggest a non-stick stew pot, it helps prevent burning.
  8. Add the cooked (now cooled) vegetables to the stew.
  9. When chicken is finished roasting, drain juices into the stew. Remove skin and bones. Tear or cut chicken apart and add to the stew.
  10. Stir in about 2-3 tablespoons of salt to stew and about the same amount of pepper to taste.
  11. If you want, try adding a dash of hot sauce or a pinch of Sambel Olek.
  12. Let stew simmer for a little longer. Serve with fresh bread and Enjoy.
  13. Questions? brennarlauterbach .
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 181.86 Kcal (761 kJ)
Calories from fat 40.38 Kcal
% Daily Value*
Total Fat 4.49g 7%
Cholesterol 26.18mg 9%
Sodium 1421.59mg 59%
Potassium 498.55mg 11%
Total Carbs 26.38g 9%
Sugars 6.22g 25%
Dietary Fiber 3.92g 16%
Protein 9.03g 18%
Vitamin C 5mg 8%
Vitamin A 0.9mg 29%
Iron 1.5mg 8%
Calcium 86mg 9%
Amount Per 100 g
Calories 93.82 Kcal (393 kJ)
Calories from fat 20.83 Kcal
% Daily Value*
Total Fat 2.31g 7%
Cholesterol 13.5mg 9%
Sodium 733.42mg 59%
Potassium 257.21mg 11%
Total Carbs 13.61g 9%
Sugars 3.21g 25%
Dietary Fiber 2.02g 16%
Protein 4.66g 18%
Vitamin C 2.6mg 8%
Vitamin A 0.5mg 29%
Iron 0.8mg 8%
Calcium 44.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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