Chicken Stew In A Bread Bowl

Total Time: 32 mins Preparation Time: 30 mins Cook Time: 2 mins

Ingredients

• 3 1/2-4 lbs skinless chicken pieces, skinned**
• 2 cups water
• 3 teaspoons chicken bouillon granules
• 1 teaspoon poultry seasoning
• 1/4 teaspoon ground thyme
• 2 carrots, peeled and thinly sliced
• 1 stalk celery (large or 2 small to medium, diced)
• 1 cup frozen peas
• 2 medium potatoes, diced
• 1/2 cup flour
• 1 1/2 cups milk

Recipe

• 1 place chicken in a large pot.
• 2 add water, bouillon, poultry seasoning and thyme.
• 3 simmer chicken for one and a half hours, or until done.
• 4 remove chicken, straining it into a large bowl.
• 5 return stock to large pot.
• 6 add carrots, potatoes, and celery.
• 7 simmer, covered for 20 minutes or until vegetables are tender.
• 8 meanwhile, remove chicken from the bones and cut into bite sized pieces.
• 9 combine milk and flour and gradually add to stew.
• 10 add peas and stir to stew comes back to a boil and thickens.
• 11 return chicken and heat through.
• 12 serve in bread bowls.
• 13 ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
• 14 ** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.