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Chicken Stew Recipe

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This recipe for Chicken Stew, by , is from The Gile Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristina Luce Gallant

Category:
Category:

Ingredients:  
Ingredients:  
1 3-4 lb whole chicken
1 quart water (or enough to cover chicken)
Poultry seasoning
Lawry Salt
2 cans cream of chicken soup
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion (optional)

Directions:
Directions:
Clean chicken; place in 4 quart kettle. Cover chicken with water, sprinkle with Lawry salt and poultry seasoning. Bring to a boil, reduce heat and simmer 20-30 minutes or until chicken is done. Remove chicken to separate plate. Strain broth into a separate bowl or pan. Wipe out original kettle. Strain broth back into kettle. Add remaining ingredients except canned soup. Bring vegetables to a boil (add more water to cover if necessary). Reduce heat and simmer 20-30 minutes until vegetables are done.

While vegetables are cooking, pick chicken meat from cooked chicken. Break into pieces. When vegetables are done, add the soup, stirring thoroughly. Add a few drops of gravy master to give a nice color. Add more salt & pepper to taste. Add chicken pieces, stir thoroughly and serve when ready

Number Of Servings:
Number Of Servings:
8

 

 

 

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