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Creamy Country Chicken Stew

Creamy Country Chicken Stew
Total Time

95 min.

Serving & Size

1 bowl

Add To Pantry

Colourful and hearty, this stew is loaded with morsels of chicken in a rich sauce that will satisfy diners looking for a comforting lunch or dinner.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
cubed boneless skinless chicken (white and/or dark meat), cubed 4 lb
salt and pepper, each 10 mL 2 tsp
canola oil 125 mL 1/2 cup
chopped Vidalia onions 500 mL 2 cups
carrots, peeled and cut into chunks 3 lb
minced garlic 30 mL 2 tbsp
anchovy paste 30 mL 2 tbsp
Campbell’s® Signature Condensed Cream of Chicken Soup
1 tub (1.81 kg)
1 tub (4 lbs)
<i>Campbell’s</i>® 30% Reduced Sodium Chicken Broth 2 L 8 cups
Worcestershire sauce 15 mL 1 tbsp
bay leaves
sweet potatoes, peeled and cut into chunks 5 lb
parsnips, peeled and cut into chunks 3 lb
peas 1 L 4 cups
corn 1 L 4 cups
chopped fresh parsley 500 mL 2 cups
all-butter biscuits, warmed
Instructions
1. Toss chicken with salt and pepper. Heat some of the oil in large stock pot set over high heat; brown chicken all over in batches, adding more oil as needed; set aside. Add onions, carrots, garlic and anchovy paste to stock pot; cook, stirring occasionally, for about 10 minutes or until softened.
2. Stir in soup, broth and Worcestershire sauce until well combined. Add bay leaves and bring to simmer. Return chicken and any accumulated juices to stock pot. Simmer for about 30 minutes or until chicken is tender.
3. Add sweet potatoes and parsnips. Simmer for about 45 minutes or until vegetables are cooked through. Discard bay leaves. For future service, stew can be cooled thoroughly and refrigerated for up to 3 days. For immediate service, stir in peas, corn and parsley. Serve with warm biscuit.

Recipe Tip

  1. Serving: In small saucepan, heat 1 1/2 cups (375 mL) stew, and 1/4 cup (60 mL) each peas and corn. Stir in 2 tbsp (30 mL) chopped parsley before serving.
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