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Chicken Stew

Chicken Stew

Soup or stew? The difference between the two is minor. Soup is more brothy with smaller pieces. Stew has been thickened and tends to bigger, chunkier pieces. That’s really the major difference between them. Simple.

Recipes are varied and can have many or few ingredients, that’s up to you.

Personally, I don’t use any set recipe. I just throw in what looks good and turn the fire on. When everything is as done as I want it, it’s done.

Here’s an idea for a recipe:

Chicken Stew

Ingredients:

2 tablespoons butter

2 sticks celery- chopped

1 cup sliced carrots

2 tablespoons flour

3 cups chicken broth or stock

½ cup heavy/whipping cream

½ teaspoon garlic powder

½ teaspoon onion powder

8 ounces sliced mushrooms

2 large russet potatoes- peeled and diced

1 ½ pounds uncooked chicken breasts

Salt and pepper

Instructions

Add butter, celery, and carrots to a dutch oven or soup pot. saute over medium-high heat for five to seven minutes.

Stir in flour and let cook for about a minute.

Stir in chicken broth and ensure the flour has dissolved.

Add cream, garlic powder, onion powder, mushrooms, potatoes and chicken.

Increase the heat to high and bring stew to a gentle boil

Reduce heat to medium-low and simmer covered, for twenty-five minutes, leaving lid slightly ajar. Stir occasionally to ensure no sticking to bottom of pot.

Take chicken out of pot and cut it up, return cut up chicken to pot.

Salt and pepper to taste.

Serve and enjoy!

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