HEARTY CHICKEN AND POTATO SOUP
Chicken Stew with Potatoes, it doesn't get more comforting than this! Succulent Chicken thighs and drumsticks with cripsy skin, combine with baby potatoes and a host of herbs to create a delicious one pot meal.
Provided by Becky Hardin
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Peel shallots, garlic cloves, carrots and potatoes
- Chop carrots into bite size pieces
- In a large pot melt 1.5 tablespoons of the butter on medium heat
- Add shallots, garlic cloves and carrots
- Saute for 5 minutes on medium-low heat
- Add all-purpose flour and saute for another 2 minutes
- Remove veggies from pot and set aside
- Melt remaining butter in same pan
- Add chicken thighs and drumsticks and saute for 4 minutes on each side until golden brown on medium heat
- Add in veggies, chicken broth, tomato paste, thyme stems and peeled potatoes
- Close pot with lid and cook on medium heat until everything is tender for 25-30 minutes
Nutrition Facts : Calories 472 kcal, Carbohydrate 49 g, Protein 22 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 113 mg, Sodium 445 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
POTATO CHICKEN STEW
A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
- Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.
Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g
RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES
This quick and easy chicken dish, loaded with potatoes and vegetables takes less than 1 hour to cook and tastes great with rice or noodles.
Provided by Natalie Titanov
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 46m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
- Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 54.2 g, Cholesterol 80.8 mg, Fat 6.2 g, Fiber 7.7 g, Protein 34.3 g, SaturatedFat 2.8 g, Sodium 186.2 mg, Sugar 5.4 g
EMILIE'S STEW CHICKEN AND POTATOS
I like trying didn't types of stew instead of beef stew or the time, So I came up with this recipe.
Provided by emilie post
Categories Other Side Dishes
Time 1h45m
Number Of Ingredients 15
Steps:
- 1. add oil to big stock pot add onions, cook until tender, Then add garlic and green pepper and cook to garlic turn light brown.
- 2. On med heat, add the jar of sofrito and stir until or blended in with onions and garlic,
- 3. Then add water, the can of tomato paste , adoblo, or all purpose seasoning and the 6 pg of Goya sazon, and chicken boullion cubes ,salt and pepperto taste. Bring to boil
- 4. Take skin off chicken and add salt and pepper on both side chicken and add to stock pot, when chicken is almost done add pototos, cooked until pototos are soft.
- 5. Drain and wash kidney beans off and add a little sauce from stock pot sauce onto kidney beans and heat up, serve chicken, potatoes and sauce over cooked rice and add beans. Hope you like it.
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5/5 (2)Total Time 50 minsCategory SoupsCalories 438 per serving
- In a large Dutch oven, melt butter over medium heat. Add carrots, celery, onions and garlic. Cook until vegetables are tender, 6-8 minutes.
- Add flour and stir to coat vegetables. Gradually whisk in chicken broth. Stir in thyme. Season with salt and pepper, to taste.
- Stir in chicken and potatoes, adding a bit more broth as needed to cover chicken and vegetables. Bring to a simmer and cook until potatoes are tender and broth is thickened, about 20 minutes.
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