Creamy Chicken Stew
And when it gets that cold, I crave something warm and hearty.
I came up with this concoction one day last year and it quickly became a family favorite. The beautiful thing about it is that it’s a very flexible base recipe, and I can usually use whatever veggies I have in the fridge.
- Chicken stock
- Left over chicken, chopped
- Saute veggies in a little bit of oil. I always have carrots and celery in mine. Most of the time, I mince a couple of cloves of garlic and add those too. My family isn’t a huge fan of potatoes and onions, so they rarely make it it, but I bet they would be delicious!
- Once the veggies are softened, add chicken stock. The amount of stock you use will determine how much stew you get in the end. Because my family loves this so much, I use almost a whole box.
- Add chicken. My family doesn’t like the texture of dark meat, so we tend to just use chicken breasts, but thigh meat would work too.
- Add additional frozen veggies. I usually add peas, corn and green beans.
- Bring to a boil.
- In the mean time, whisk six tablespoons of flour in one cup of milk.
- Add milk mixture to boiling stock. The liquid will start to thicken right away. Take it off the heat when it’s thick enough for you, because the flour will continue to thicken if heated.
- Season to taste. Since I have high blood pressure and diabetes, I don’t season at all. I just let my family add salt and pepper at the table. Plus, the stock already has salt in it, even the low sodium kind.
- You’re done!
My children are seven and four and one of the things they love most is spinach. Yes, spinach. It’s actually their favorite pizza topping. So, I usually add a little of the fresh baby spinach at the bottom of the bowl and ladle the stew on top, which wilts it a little.
So, there you go!
What’s your favorite winter comfort food?