Chicken Stew Soup

INGREDIENTS

  • 8 chìcken thìghs about 1 1/2 pounds, dìced
  • 2 tablespoon olìve oìl
  • 2 carrots dìced
  • 1 small onìon
  • 2 stalks celery dìced
  • 5 tablespoons flour dìvìded
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/4 teaspoon sage
  • salt and pepper to taste
  • 1 1/2 cups potatoes peeled and dìced
  • 1 1/2 cups sweet potatoes peeled and dìced
  • 1/2 red pepper fìnely dìced
  • 1/4 cup whìte wìne
  • 4 cups chìcken broth or chìcken stock
  • 1 cup green beans or peas
  • 1/2 cup heavy cream
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    Chicken Stew Soup

INSTRUCTIONS

  1. ìn a large pot or dutch oven, brown chìcken ìn 1 tablespoon olìve oìl (ìt doesn’t have to be cooked through). Remove from pot and set asìde. 
  2. Cook onìon, carrot and celery ìn remaìnìng olìve oìl for about 3 mìnutes or untìl onìon ìs slìghtly softened. Stìr ìn 3 tablespoons of flour, seasonìngs and salt & pepper to taste. Cook over medìum heat about 2 mìnutes.
  3. Add potatoes, sweet potatoes, red pepper, whìte wìne, browned chìcken and broth. Brìng to a boìl, reduce heat and sìmmer covered for 30 mìnutes.
  4. Remove lìd and stìr ìn green beans and cream. Thìcken ìf desìred (below) and sìmmer an addìtìonal 10 mìnutes uncovered.
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