Creamy Chicken Stew
Source of Recipe
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List of Ingredients
3 TB vegetable oil
2 medium carrots sliced about 1/8" thick
1 small onion, finely diced
3 ribs celery, sliced 1/8" thick
3 medium potatos, peeled and cut into 1" cubes
2 boneless, skinless, chicken breast halves, cut into bite size pices
2 TB flour
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. ground black pepper
1/2 tsp. dried crushed thyme leaves
1 can cream of chicken soup
1 soup can milk
1 soup can water
2 chicken bullion cubes
Recipe
In a large pot (6 quart size) heat oil. Combine flour, onion powder,
paprika
and black pepper, gently toss chicken pieces in flour mixture and add
to
vegetable oil, cook over medium heat until no longer pink.
Add carrots, onion, celery and potatos, sprinkle with thyme. Add soup,
milk,
water and bulliion cubes, stir.
Bring mixture to a simmer and cook gently over medium low heat, for 30
to 40
minutes or until potatos and carrots are tender.
Serve with hot biscuits.
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