Chicken Stew

This rainy afternoon, I decided to try my hand at making a pot of your Country Chicken Stew. Something to note is that it is really more of a soup than a stew. In addition to what came in the packet, I added after fifteen minutes of simmering, diced carrots, chopped celery, and a large dice of two Yukon Gold potatoes. I let that cook for 30 minutes and then added a cup of bite-sized pieces of leftover rotisserie chicken and let that all cook for another 30 minutes. Letting the soup cook longer makes the broth thicker and richer. Before serving, I reheated the soup with two handfuls of chopped string beans. They added nice color. Served the soup with a green salad and crusty bread. This is a winner! I will make more. Thanks

4/5

I purchased this soup at the Harvest Festival. It is one of the best I have ever tasted. VERY versatile. I add either 1/2 veggie or chicken broth with the water and my own veggies. It's a great meal...in fact, I just bought five more!!!

5/5

this soup (and all of them) are simply amazing! I am usually a person that adds Tony''s (or season salt) and hot sauce to everything... but not these soups! I added NADA! they are that good. definitely a household favorite :)

5/5

I made this soup with half water and half brooth and chicken breast. Ut was the best soup my husband and I have ever had. The seasoning in the stew and sliced potatoes were wonderful. I just ordered more!!!

5/5

This is Amazing... I make it and even my most finicky eaters in my family love it! Tastey and Healthy Food like this is a God send. Thank you for sharing it with us at the Victorian Country Christmas in Puyallup, WA

5/5