Creamy Chicken Stew

A very flavorful creamy chicken stew that takes you back to the good ole days. Wonderful Sunday after-church food. Serve over hot cooked rice and sprinkle with parsley and paprika for color.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 55 mins
• Calories: 440 Calories

Ingredients

• 1 cup water
• 1 cup heavy cream
• 1 teaspoon onion powder
• 1 ½ cups chicken broth
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 ½ teaspoons white sugar
• ¼ cup chopped celery
• 1 cube chicken bouillon
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1 ½ teaspoons garlic powder
• ¼ cup chopped green bell pepper
• 1 pinch seasoned salt
• 1 ⅔ teaspoons seasoned salt
• 2 cups water to cover
• 1 cup chopped onion, divided
• 1 pinch ground black pepper to taste
• 1 cup quartered potatoes
• 1 cup sliced carrot

Recipe Instructions

Step 1

Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.

Step 2

Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.

Step 3

Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.