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heartwarming chicken stew with vegetables

AugustaPat avatar
Recipe by
Pat Morris
@AugustaPat
Augusta, GA

This recipe is not only heartwarming, but it is easy to put together and cook on the stove for 1 to 1-1/2 hours (No waiting for it to cook in a crockpot all day). I have a neighbor who just had surgery and I decided to make him some chicken stew; however, he let me know that he cannot eat tomatoes; so I developed this recipe. You can easily add a can of stewed tomatoes, if you would like tomatoes in your stew. After I gave a couple of bowls to him; I put stewed tomatoes in the remainder of the stew and shared it with 2 neighbors. They said, “It hit the spot in this chilly weather.” Enjoy!

yield 10 - 12 servings
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For heartwarming chicken stew with vegetables

  • 2 lb
    skinless, boneless chicken breast – about 3 one-half breasts) – trimmed and cut into 1 inch cubes
  • 1 lg
    onion, diced
  • 4 lg
    carrots, peeled & cut into 1 inch pieces, or 20 midget carrots
  • 2
    celery stalks diced
  • 4-5
    new red potatoes, peeled & cut into 1 inch cubes
  • 8 oz
    mushrooms, cleaned and sliced -or an 8 ounce jar
  • 1 c
    frozen corn
  • 1 c
    frozen peas
  • 1
    container (32 oz) chicken broth or 2 (14 oz.) cans chicken broth
  • 1 can
    golden mushroom soup (don't dilute)
  • 1 can
    cream of chicken soup (don't dilute)
  • 1 can
    14 oz. stewed tomatoes (if desired))
  • 1 tsp
    chicken granules (or 1 bouillon cube)
  • 1 tsp
    celery seed
  • 1 tsp
    dried rosemary (or to taste)
  • 1/2 tsp
    black pepper
  • kosher salt to taste

How To Make heartwarming chicken stew with vegetables

  • 1
    1. Prepare veggies: - Boil potatoes and carrots for 10 minutes in a medium sized sauce pan; - Drain potatoes and carrots and set aside. Save water and dump the peas and corn in the hot water while preparing the chicken. - Dice the onion and celery; set aside. - Slice mushrooms (if fresh –or drain an 8 oz jar); set aside.
  • 2
    Prepare chicken: - Clean, trim and cut into 1 inch pieces; - In a Dutch oven or large skillet, stir-fry the chicken pieces in 2 T. of vegetable oil.
  • 3
    Add to skillet (or Dutch oven) the celery, onions and mushrooms and sauté till transparent (just a couple of minutes). - Stir all, so that the chicken won’t stick to the bottom of the skillet.
  • 4
    Adding the next to the last ingredients. - Add Chicken broth and granules; - Add the two cans of soup; - Add celery seed, Rosemary, pepper and Kosher salt to taste.
  • 5
    Stir well and cook uncovered over medium heat; stirring occasionally on medium heat (350 degrees).
  • 6
    Putting everything together: - 20 to 25 minutes prior to end of cooking, add peas and corn (drain them); and add potatoes and carrots (which have been boiled for 10 minutes) - Add potato cubes and carrots stirring into chicken mixture;
  • 7
    Ladle stew in a large serving bowl or individual soup bowls. ENJOY!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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