Creamy Chicken Stew
Try this Creamy Chicken Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 6 tablespoons flour
- 1 cup half and half
- 3 cups shredded cooked chicken
- 2 scallions, chopped
- 1 onion, peeled and chopped
- 6 slices bacon chopped into 1/2 inch pieces
- 4 carrots, peeled and sliced thin
- 2 celery ribs cut into 1/2 inch pieces
- 4 cups chicken broth (i like the pacific and imagine box
- 2 large red potatoes cut into 1/2 inch dice
- Carbohydrate 52.0125197023425 g
- Cholesterol 44.7700000378464 mg
- Fat 14.1005441933916 g
- Fiber 4.27407266852421 g
- Protein 7.44418047772847 g
- Saturated Fat 8.71344245608851 g
- Serving Size 1 1 serving (327g)
- Sodium 61.8966260393988 mg
- Sugar 47.7384470338183 g
- Trans Fat 0.759914017655102 g
- Calories 356 calories
Cook bacon in a large Dutch oven or other heavy pot until crisp. Remove with slotted spoon and set aside, leaving the bacon drippings in the pot.Add onion, carrots, celery, salt and thyme and cook over medium heat until the vegetables soften, about 5 minutes. Add flour, stir and cook another 2 minutes.Add broth and potatoes and bring to a simmer. Cook for about 10 minutes or until potatoes are done.Add chicken and half and half and simmer another 5 minutes. Taste and add salt and pepper as needed. Stir in cooked bacon and scallions and serve.
