Creamy Chicken Stew
This is my family’s favorite recipe I make, and it is sooooo yummy! It can easily be made with or without chicken! The vegetables I have listed are ones I never make the soup without, though I add a bit of other things if I happen to have them fresh on hand needing to be used up like: green beans, spinach, or bok choy, but the sky is the limit!Soup Mixture
5 cups of Vegetable(or chicken) broth
2 boneless skinless chicken breasts boiled and shredded
2 cups peeled cubed potatoes
3 large carrots cut into roughly into 1/2 inch pieces
2 cups frozen corn
2 cups of sliced bell peppers(sometimes I use frozen, sometimes I use fresh, sometimes minis)
1 cup diced celery
1 medium diced red onion
2 teaspoons dried basil
1 bay leaf
1/2 teaspoon celery saltThickening Mixture
( if you don’t want to do this part, it still tastes good, just not as creamy)
2 cups vegetable(or chicken) broth
1/2 cup butter
3/4 cup all purpose flour
Place all ingredients of soup mixture into large pot and bring to boil. When it is at a rapid boil, turn down to simmer, cover, and let set for 20 minutes.
When your timer goes off, set the setting back so it will boil, while you are waiting for it to boil again make the thickening mixture if desired.
In a pan melt butter, slowly whisk in flour 1/4 cup at a time until smooth. Gradually whisk in broth and bring to a higher temp, stir for roughly 2 minutes until thick.
Pour thickening agent into stew, and when it is all mixed in, remove from heat and let cool.
Serve over biscuits for optimal yumminess!