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Tasty Chicken Stew like Grandma Used to Make

There is something especially soothing and comforting about old-fashioned foods that we remember from our childhood. This old-fashioned chicken stew is very good and it is hearty, too. Just like the one that Grandma used to make, this chicken stew recipe contains plenty of different vegetables such as parsnips and yams as well as egg noodles and plenty of delicious herbs. All of these delicious ingredients add their flavors to the mix, creating a stew you can really write home about.

This is a very filling chicken stew recipe and one generous sized bowl will warm you up from head to toe. This chicken stew recipe uses a few more ingredients and takes a little more work than some other chicken stew recipes but the results are excellent and any guests lucky enough to get this will be counting their blessings. It is definitely worth the effort to make this recipe; you will realize that as soon as you taste it and hear the rave reviews from your family.

Serve it up with homemade buttermilk biscuits or a pan of homemade cornbread with butter. It makes an excellent lunch or dinner. Leftovers can easily be reheated the next day for your enjoyment. It packs well in a lunchbox. It also tastes great as a late night snack. So go ahead, make a pot of chicken stew like Grandma used to make.

Traditional Old Fashioned Chicken Stew

Ingredients -

1 lb boneless, skinless chicken breasts
Freshly ground black pepper
Garlic powder
2 tablespoons canola oil
½ teaspoon dried marjoram
½ teaspoon dried thyme
8 oz mushrooms, thickly sliced
4 cups chicken broth
1 cup green beans, cut into 1" pieces
3 cloves garlic, minced
1 red bell pepper, cut into large squares
12 oz egg noodles
20 pearl onions
½ cup chopped fresh parsley
2 tablespoons arrowroot
2 tablespoons whole grain flour
4 tablespoons water
½ cup sour cream
Salt to taste
2 potatoes, cubed
1 bay leaf
1 cup baby carrots
1 parsnip, peeled and sliced
1 yam or sweet potato, cubed

Preparation:

Cut the chicken in to pieces and season well with salt, pepper, and garlic powder. Warm 1 tablespoon of the oil in a big pan over a medium heat. Add the chicken and brown for 5 minutes. Remove the chicken from the pot and set aside.

Heat the rest of the oil and add the garlic, onions, mushrooms, and bell pepper. Cook for 5 minutes. Add the broth, marjoram, parsley, bay leaf, and thyme. Bring to the boil then turn the heat down and cook for 5 minutes.

Stir in the parsnips, potatoes, carrots, chicken and green beans and yams. Bring to the boil then turn the heat down and simmer over a medium low heat, covered, for 15 minutes. Cook the noodles in a pot of boiling water for 5 to 8 minutes or until they are al dente. Drain, rinse, and set aside.

Combine the flour, water, arrowroot, and a few tablespoons of the hot broth from the chicken stew. Slowly pour this thickening mixture into the stew, stirring all the time. Cook for a few more minutes then remove the stew from the heat and take out the bay leaf. Stir in the sour cream and check the seasonings. Serve the stew over the noodles in individual serving bowls.

(Serves 6)



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