Creamy Chicken Stew recipe

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Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
1 ⅔ teaspoons seasoned salt
water to cover
1 cup chopped onion, divided
¼ cup chopped green bell pepper
¼ cup chopped celery
1 ½ cups chicken broth
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 cube chicken bouillon
1 ½ teaspoons white sugar
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 pinch seasoned salt
ground black pepper to taste
1 cup quartered potatoes
1 cup sliced carrot
1 cup heavy cream

Nutrition Info

439.9 calories
carbohydrate: 17 g
cholesterol: 150.6 mg
fat: 25.9 g
fiber: 2 g
protein: 34.1 g
saturatedFat: 12.1 g
servingSize: -
sodium: 1236.8 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.

  2. Drain off liquid from the pot, shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.

  3. Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.

Recipe Yield

6 servings

Recipe Note

A very flavorful creamy chicken stew that takes you back to the good ole days. Wonderful Sunday after-church food. Serve over hot cooked rice and sprinkle with parsley and paprika for color.

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