CHICKEN AND VEGETABLE STEW
Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 574mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
VEGETABLE AND CHICKEN STEW
"Farm-fresh cream gave old-fashioned chicken stews a wonderful richness. This version uses half-and-half to cut the fat while keeping the luscious flavor."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Remove and discard skin from chicken; rinse and pat dry. Place chicken pieces in a Dutch oven; add 3-1/2 cups water, dill, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the carrots, potatoes and parsnips. Cover and simmer for 20 minutes or until chicken juices run clear. , Using a slotted spoon, remove chicken and vegetables to a large bowl; keep warm. Bring cooking juices to a boil. In a small bowl, combine flour, cream and remaining water until smooth; gradually stir into juices. Cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables.
Nutrition Facts : Calories 460 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 442mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 7g fiber), Protein 42g protein.
OLD FASHIONED CHICKEN & VEGETABLE STEW
Make and share this Old Fashioned Chicken & Vegetable Stew recipe from Food.com.
Provided by bedlam49
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to gas mark 4,.
- put flour and dried thyme in a bag, joint leg quarters, add to bag and cover with flour,.
- heat oil in frying pan,and brown, then place in a casserole dish.
- chop the vegetables and fry 10 mins till soft and coloured.
- add to chicken in casserole with any left over flour. add mushrooms and leeks and stock.
- bring to boil and place in oven for one hour then turn to simmer and cokk till tender.
Nutrition Facts : Calories 149, Fat 1.6, SaturatedFat 0.4, Cholesterol 2.3, Sodium 206.7, Carbohydrate 29.9, Fiber 5.5, Sugar 10.9, Protein 5.7
OLD-FASHIONED CHICKEN STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
- Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
- Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.
OLD FASHIONED CHICKEN VEGETABLE SOUP
Make and share this Old Fashioned Chicken Vegetable Soup recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except cauliflower, noodles salt and pepper in slow cooker.
- Cover and cook on low 6-8 hours, adding cauliflower and noodles during the last 30 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 325.1, Fat 14.5, SaturatedFat 4.1, Cholesterol 70.7, Sodium 376, Carbohydrate 26, Fiber 3.5, Sugar 6.5, Protein 22.3
OLD-FASHIONED HAMBURGER AND VEGETABLE STEW
In about 1 hour, you can have this easy stew on your table. Chock-full of vegetables and flavor, it's a mosaic of color and taste in your bowl. I always have fresh herbs, on hand, as well as most of the vegetables. Feel free to use dried herbs or canned vegetables, if you like, in this hearty stew.
Provided by Bibi
Time 1h25m
Yield 6
Number Of Ingredients 17
Steps:
- Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.
- Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.
- Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.
- Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 29.4 g, Cholesterol 65.8 mg, Fat 12.8 g, Fiber 5.3 g, Protein 25.1 g, SaturatedFat 4.8 g, Sodium 267.5 mg, Sugar 8.5 g
GOOD OLD FASHIONED CHICKEN SOUP/STEW
There isn't anything more comforting on a snowy winter day than a bowl of homemade chicken soup. Don't let the list of ingredients turn you away. This is an extremely easy and flavourful soup to make. The soup is thicker the second day because of the added noodles. This also freezes extremely well.
Provided by Diana 2
Categories Chicken
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
- Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
- At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
- Remove the meat from the bones, cut and set aside.
- Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
- Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.
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