Chicken Stew
This recipe grew out of my want for something like chicken and dumplings without the all day affair that represents. My family loves this meal, I make it in a 5qt Dutch oven, and the stew is gone before bedtime.
Chicken Stew
This recipe grew out of my want for something like chicken and dumplings without the all day affair that represents. My family loves this meal, I make it in a 5qt Dutch oven, and the stew is gone before bedtime.
Cooking Instructions
- 1
Combine everything except the cans of soup in the Dutch oven. Turn on medium heat and start to soften the veggies and cook the chicken.
- 2
When the contents start sizzling, deglaze the pot with chicken broth, between a half cup and a cup.
- 3
Reduce heat to simmer and cook about 20 minutes stirring every 5 minutes to prevent sticking.
- 4
Add the four cans of cream of chicken soup and stir. If mixture is too thick, add chicken broth to thin. Cook another 20 minutes, stirring every 5 minutes or stew will stick.
- 5
Remove cooked corn on the cob from pot and cut corn off cob with a knife, then add kernels back to stew.
- 6
Cook for another 10 minutes, stirring every 5 minutes.
- 7
Remove from heat, stew will be screaming hot. Let cool 10 to 15 minutes before service.
- 8
Ladle stew into bowls, serve and enjoy.
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