Cream Of Chicken Stew

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 chicken thighs
• 2 stalks celery, chopped
• 3 large carrots (peeled and cubed or sliced in circular form)
• 1 large onion, diced
• 5 medium potatoes, cubed
• 1/2 cup flour
• 1/4 cup margarine or 1/4 cup butter
• 1/3 cup concentrated beef bouillon
• salt
• garlic salt
• pepper

Recipe

• 1 boil the 6 chicken thighs with the skin on.
• 2 once the chicken is thoroughly cooked remove the chicken from the pot.
• 3 turn off the stove and reserve the chicken stock for later use.
• 4 using a knife and fork remove the skin and the bones from the chicken thighs.
• 5 once all of the skin and bones have been discarded, shred or cut up the meat.
• 6 put the meat back into the chicken stock and.
• 7 peel and cube 5 potatoes and add to the stock.
• 8 peel and chop the carrots and add to the stock.
• 9 add the diced onion and chopped celery to the stock also.
• 10 now that all the vegetables are in the pot add more water to cover all of the vegetables and turn on the heat to high.
• 11 add beef bullion and the rest of the seasonings and bring the soup to a boil and keep it at a boil.
• 12 stir often.
• 13 once all of the vegetables are soft and tender melt the the butter or margarine and add the flour to the melted butter until the mixture is thick and creamy.
• 14 add this to the soup and stir until the mixture is completely dissolved.
• 15 boil for 10 minutes longer and then reduce the heat to a simmer.
• 16 simmer until stew is thickened.
• 17 this is a stew or if you prefer a soup then don't add the flour and margarine.
• 18 serving suggestion: serve this stew over toasted bread or biscuits.