Thursday, May 29, 2008

Chicken Stew

Mmm. I love comfort food. Who doesn't? So when I saw this recipe on Culinary Kicks, I knew I'd love it.

I ended up making some changes, so it was a bit different from how I imagined it, but it was still good! I wanted it to go with mashed potatoes, but mine had gone bad. :( Instead, I planned to serve it with pasta but ended up just combining it with the penne. It still turned out to be yummy! The picture doesn't do it justice; the lighting was weird so it looks dark, but it is actually very pleasing to the eye.


  • 2 large chicken breasts, about 1.5 lbs
  • 6 cups water
  • 2 bay leaves
  • 1 tsp oregano
  • 1 tsp parsley
  • 2 celery ribs, sliced
  • 2 cups frozen mixed veggies
  • 1/2 cup milk
  • 2 Tbsp flour

Heat the water in a large pot until boiling, then add chicken breasts, bay leaves, oregano, and parsley and cook for 30 minutes.

Remove chicken breasts and set aside until cool enough to handle. Add the celery and mixed veggies to the chicken broth.

Shred the chicken and return it to the pan. Bring to a boil. Cook for 15 more minutes until veggies are soft.

In a jar with a screw top, place milk and 2 heaping Tbsp flour. Close it up and shake vigoriously for a bit until all the flour is mixed and no lumps remain. Add to the stew and bring to another boil. (I just whisked everything together in a bowl.)

Cook for a few minutes, until thick and bubbly. Season to taste with plenty of salt and pepper. Serve over mashed potatoes, egg noodles, rice...whatever floats your boat. (I reserved and added about two ladle-fulls of the starchy cooking water to make it a little more liquidy.)


  1. This looks great and I can even see this served as a chicken pasta salad!

  2. You've been tagged! Read my blog for the information! :)


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