Potato Chicken Stew

A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.

• Preparation Time: 5 mins
• Cooking Time: 40 mins
• Total Time: 45 mins
• Calories: 307 Calories

Ingredients

• ⅛ cup all-purpose flour
• 1 teaspoon garlic salt
• ½ cup chopped celery
• 1 teaspoon dried parsley
• 1 ½ cups chopped carrots
• 6 cups chicken stock
• 1 teaspoon dried basil leaves
• 1 teaspoon dried sage
• 1 (10 ounce) package frozen mixed vegetables, thawed
• ⅔ cup sliced fresh mushrooms
• 4 cups cooked, cubed chicken breast meat
• 1 cup chopped onion, sauteed in butter
• 3 cups cooked, diced red potatoes

Recipe Instructions

Step 1

Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.

Step 2

Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.