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Simple & Delicious Chicken Stew Recipe


  • Author: Aimée Geroux
  • Category: Dinner

Ingredients

  • 2 900ml Campbell’s Chicken Broth (or your own homemade stock)
  • 1 pkg Club House Chicken Stew
  • 4 cups Water
  • Carrots
  • Spanish Onion
  • Potatoes
  • Celery
  • Peas
  • Chicken Breast
  • Butter
  • Flour

Instructions

  1. In a large stock pot pour in your 2 containers of Campbell’s Chicken Broth, your 4 cups of water, the Club House Chicken Stew package, whisk until combined and turn the stove onto med-high heat.
  2. Peel and slice your carrots, celery and dice your onion then place them into your pot. Once boiling turn heat down to med heat and simmer for one hour.
  3. Slice your chicken breasts into small bite size pieces and brown in a frying pan coated with oil.
  4. Do not fully cook through, just cook until the outside is no longer pink. Then place your chicken in your pot.
  5. Peel and cut your potatoes into bite size pieces then place in a separate pot filled with water on high and cook until they are “almost done”. Strain the water and then put your potatoes into your large pot.
  6. Add in 2 cups of frozen or fresh peas and turn the heat down to low.
  7. In a small sauce pan add a chunk of butter and melt then add in 2-3 scoops of flour to make a roux. You don’t want your roux to be too thick or too runny. Once it is mixed well and velvety pour into your stew pot and stir in quickly with a large spoon. Repeat this step until your gravy is thickened to your liking.