This chicken stew is delicious and comforting on a cold night. My mom made this when I was growing up, and I made it for the first time a few days ago. I'm happy to say it tasted just like I remember! This stew didn't get super thick for me, and I can't remember if my mom's did or not, but it was good the way it was. I love the flavor of the broth- I used a bag of bone-in, skin-on chicken breasts (there were 4 in the package). My husband wasn't feeling well on the night we had this, but was able to eat the broth and a few potatoes and it tasted really good to him.
Mom's Chicken Stew
from my Mom!
2 quarts water (8 cups)
1/2 onion, peeled and cut into a few large pieces1-2 teaspoons sea salt
1 bag chicken pieces, or whole chicken cut up (I used 4 bone-in chicken breasts)
Few ribs celery, cut into 3-4 inch pieces
1 bay leaf
1-2 teaspoons "Better than Bouillon"
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic powder
1 teaspoon parsley
1/4 teaspoon pepper
2 cups sliced carrots
3 cups chopped potatoes (I didn't bother to peel them)
4 tabelspoons flour
1/2 cup cold water
1. Combine water, onion, sea salt, chicken pieces, celery, and bay leaf in a large soup pot. Boil, covered, until chicken is cooked and loose on bones, about 1 hour. Strain broth into a large bowl and get the meat off the bones. Discard onion, bones, celery, and bay leaf.
2. Return broth to soup pot and add chicken. Add Better than Boullion, oregano, basil, garlic powder, parsley, pepper, carrots, and potatoes. Simmer until veggies are tender. Taste and add more salt if necessary.
3. In a jar w/lid, or other airtight container, combine 4 Tbs. flour and the 1/2 cup cold water. Close container and shake vigorously until flour and water are combined and no lumps remain. Gradually stir into simmering stew, and cook for a few minutes, until thickened.
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