Chicken Stew

2020-01-31 16:53:16


  • 2 tbsp. butter
  • 2 large carrots peeled and sliced into coins
  • 1 stalk celery chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic minced
  • 1 tbsp. all-purpose flour
  • 1 1/2 lb. boneless skinless chicken breasts
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 3/4 lb. baby potatoes quartered
  • 3 c. Swanson Chicken Broth
  • Freshly chopped parsley for garnish


  1. In a large pot over medium heat melt butter. Add carrots and celery and season with salt and pepper. Cook stirring often until vegetables are tender about 5 minutes. Add garlic and cook until fragrant about 30 seconds.
  2. Add flour and stir until vegetables are coated then add chicken thyme bay leaf potatoes and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender 15 minutes.
  3. Remove from heat and transfer chicken to a medium bowl. Using two forks shred chicken into small pieces and return to pot.
  4. Garnish with parsley before serving.

This article and recipe adapted from this site

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