Saturday, October 25, 2008

Chicken Stew


I was looking for a way to use up celery and carrots I bought last week so I looked up recipes and made this. It was quite good for a fall meal and I only wish I'd had the energy to make some fresh bread to go with it! 

My changes were...I used chicken thighs(dark meat has more iron and I am still fighting the anemia), I didn't do the dumplings and instead I threw in a box of vermicelli right at the end, I used a lot more celery and carrots because I didn't want them in the fridge anymore, I subbed my cream soup mix for the cream of potato since I couldn't find any without msg and I didn't cut up the chicken. Sounds like a lot of changes, huh? :)


Chicken Stew
1 onion, chopped
4-5 carrots, cut in one inch chunks
3-4 celery stalks, sliced
2 medium potatoes, chopped
4-6 skinless, boneless chicken breasts, cut in 1" pieces
2 cans cream of chicken soup
1 can cream of potato soup
1 cup frozen peas
1/2 to 1 cup chicken broth

pepper
1 cup Bisquick
1/3 cup water

Combine onion, carrots, celery, potatoes, chicken, soups, peas, broth and pepper in crock pot. Mix well. Cook on high till heated through. Cook on low 6-8 hours. Turn Crockpot to high. Mix Bisquick and water and drop by tablesppons onto hot stew. Cook on high 20-25 minutes.

1 comment:

Mandi (a.k.a MissMandiGirl) said...

Hrmm.. This looks yummy!