As December is dedicated to soups and stews at Think Tasty, I have been pondering the new recipes that I wanted to try. Most of them tend to be soups, as those are dishes can be made quickly for lunch or a solo dinner. However, as I thought about stews, I realized that I have only ever made beef stews. This led me to wonder why. As I could think of no good reason, I decided to give chicken stew a try.
I am sure that there are many varieties of chicken stew, but I was looking for something quick and healthy. I did consider making it in the crockpot, but I was concerned that the chicken would become shredded instead of staying cubed. Perhaps I will try that style of cooking another day.
I cooked the ingredients in two batches, so as to be sure that the chicken was fully cooked. I also wanted to add onion for flavor in the sauce, but I didn’t want the actual onion in the final product. If you want onion in your stew, you can continue to add ingredients without removing any.
This stew also could be used as a filling for chicken pot pie. That is sure to be popular with my family.
- 4 cups water
- 2 chicken bouillon cubes
- 1 pound chicken breast
- 1/2 medium yellow onion
- 2 teaspoons poultry seasoning
- 5 large carrots, peeled
- 1/2 pound broccoli florets
- 3/4 cup frozen corn
- 1/4 cup water
- 2 tablespoons cornstarch
- salt & pepper
- Combine water and bouillon in a medium stockpot over high heat.
- While water comes to a boil, cut chicken into bite-sized pieces and chop onion.
- Add chicken and onion to broth, cover, and reduce heat to simmer. Cook for 15 minutes.
- While chicken cooks, chop carrots and broccoli into bite-sized pieces.
- Using hand-held fine mesh strainer, remove chicken and onions.
- Add poultry seasoning and carrots to broth and cook for 5 minutes.
- Add broccoli and cook for 2 minutes.
- Add chicken and corn.
- Make a slurry with 1/4 cup water and cornstarch. Add to stew.
- Stir until boiling and thickened.
- Season with salt and pepper.
