Quick & Creamy Chicken Stew



Prep Time: 10 min

Total Time: 25 min

Makes: 4 servings, 1-1/4 cups each



3/4 lb. small red potatoes (about 8), quartered

2 Tbsp. water

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into bite-size chunks

1 can (10-3/4 oz.) condensed cream of chicken soup

1/4 cup KRAFT Zesty Italian Dressing

2 cups frozen peas and carrots

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

PLACE potatoes and water in microwaveable dish; cover with lid. Microwave on

HIGH 7 min. or until fork-tender. Meanwhile, heat oil in large saucepan on

medium-high heat. Add chicken; cook 7 min. or until browned, stirring

occasionally.

ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil;

cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked

through

and vegetables are heated through.

STIR in sour cream; cook 1 min. or until heated through, stirring

occasionally.



KRAFT KITCHENS TIPS

Healthy Living

Trim 70 calories and 8 grams of fat per serving by preparing with reduced

fat cream of chicken soup, KRAFT Light Zesty Italian Reduced Fat Dressing

and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.



Shortcut

Traditional beef stew takes about 1 hour and 15 min. to prepare. Our version

can be ready in 25 min., saving you 50 minutes!

Brunswick Stew

3 lb. chicken thighs
3 cups water
1 1/2 tea. salt
1 cup potatoes, diced
1 3/4 cup tomato sauce
1 cup onions, chopped
1 3/4 cup fresh or frozen corn
1 tsp. sugar
salt to taste
black pepper to taste
1 3/4 cup frozen baby lima beans
1 tea. dried basil
1 tea. dried oregano
1/4 tea. cayenne pepper

Simmer chicken in large pot with water and salt, until tender, about 1 to 1 1/2 hours. Drain off broth and set aside. ( I always add a couple of carrots, half an onion left in big chunks, and 3 carrots to make the broth better.)

Remove meat from bones when cool enough to handle. Cut into small pieces. Skim fat from broth and return to pan. Bring broth to a boil. Add potatoes and simmer for 10 minutes. Add frozen lima beans, tomato sauce and onion and simmer 20 minutes. Add remaining ingredients and cook until vegetables are tender, about 15 minutes. Put chicken pieces back in and serve.

Creamy Chicken Mushroom Soup



2 TB butter

1 TB olive oil

1 lb. boneless, skinlees chicken breasts, diced

1/2 cup diced carrot

1 large rib celery, diced

12 to 16 oz.sliced mushrooms, a combination of fresh mushroom varieties, if

desired

1 clove garlic, minced

4 green onions, thinly sliced

2 TB flour

4 cups chicken broth

1/2 tsp. dried leaf thyme

1/2 tsp. salt, or to taste

Ground black pepper, to taste

3/4 cup heavy cream



In a large sauce pan, heat butter and olive oil over medium low heat. Add

diced chicken, carrot,

and celery; sauté stirring, until chicken is nearly cooked through. Add the

mushrooms and continue

cooking, stirring, until mushrooms are tender.



Stir in flour until blended; add chicken broth and thyme. Bring to a simmer,

stirring. Cover and reduce

heat to low; cook for about 10 to 16 minutes, until vegetables are tender.



Add salt and pepper to taste; stir in cream and heat through.



Serves 4 to 6.

Chicken Soup with Herbed Dumplings



For the dumplings:

2 Tbsp finely chopped shallots

3/4 cup finely chopped parsley

1/2 tsps dried Italian seasoning

2 Tbsp finely grated parmesan cheese

3/4 cup milk

3 Tbsp butter

1/4 cup yellow corn meal

2 cups all purpose flour

1 Tbsp baking powder

3/4 tsp salt

1/4 cup club soda



For the soup:

3 boneless chicken breasts

2 quarts chicken stock

1/2 cup diced carrots

1 medium onion, diced

2 celery stalks, thinly sliced

1 sprig fresh thyme

1 clove garlic, minced

1 bay leaf

2 Tbsp butter

1 cup diced white button mushrooms

1/2 cup frozen green peas

salt and fresh ground pepper to taste



In a small saucepan, heat milk and butter until butter is melted.

Remove from heat.



In a mixing bowl, combine flour, cornmeal, baking powder and salt.



Stir in club soda and milk/butter mixture until dough forms a ball.

Take care not to overwork dough. Cover and let stand while preparing

soup.



In a 4-quart saucepan bring chicken stock to a simmer.



Add chicken, carrots, onion, celery, garlic, bay leaf, thyme and dash

of salt. Return to a simmer and cook about 15 minutes or until

chicken is just cooked through and carrots are tender.



Remove chicken breasts and cut into bite-size pieces. Remove bay leaf

and thyme sprig. Add chicken back to soup.



While chicken is cooking, melt butter in a small skillet and add

mushrooms. Saute just until mushrooms begin to release their

moisture. Add the mushrooms and green peas to soup. Return to a

simmer.



Drop dumpling dough by teaspoonfuls into simmering soup. Cover and

simmer for about 5 more minutes.



Serve in soup bowls and feel all that love and comfort.

Chicken Vegetable Soup



1 lb. boneless skinless chicken breasts, cut into cubes

2 cups chicken broth, divided

1 tsp. Italian seasoning

1 garlic clove, minced

1/4 tsp. paprika

4 small red potatoes, cut into 1" pieces

3 small carrots, peeled and cut into 1/2" pieces

5 celery ribs, cut into 1/2" pieces

1 medium onion, cut into wedges

2 TB chopped celery leaves

2 TB all purpose flour

2 TB minced fresh parsley

1-1/2 tsp. lemon juice



In a large sauce pan, combine chicken, 1-3/4 cups broth, Italian seasoning,

garlic and paprika.

Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add potatoes,

carrots, celery, onion

and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20 to

25 minutes or until vegetables

are tender.



In a small bowl, combine flour and remaining broth until smooth; add to pan.

Bring to a boil; cook and

stir for 2 minutes or until thickened. Stir in parsley and lemon juice.



Yield: 4 servings.

 

BRUNSWICK STEW

1 (3 lb.) fryer

4 medium onions

1 1/2 qt. fresh or frozen butter beans

3 or 4 medium potatoes

okra (optional)

1 qt. corn

1 qt. or more tomato juice

salt and pepper to taste

red pepper to taste

2 cans alphabet soup, undiluted

Boil chicken and onions until tender meat can be removed from bones.

While chicken cools, add beans, potatoes and okra to broth and cook for

45 mins. Remove chicken from bones remove skin and chop chicken into

small pieces. Add to beans along with corn and tomato juice. (Amount

of juice depends upon the amount of chicken broth you have.) Season and

simmer for at least another hr, adding the soup during the last 15 or 20

mins of cooking

time. Freezes well.

Chicken-and-Black Bean Soup



Prep: 10 min., Cook: 10 min.

Ingredients



1 small onion

1/2 green bell pepper

1 teaspoon hot oil

1 (16-ounce) jar spicy black bean dip

2 (16-ounce) cans black beans

2 cups chopped cooked chicken

low-fat sour cream

shredded Cheddar cheese

baked tortilla strips

diced tomatoes

avocado slices

Preparation

Dice 1 small onion and 1/2 green bell pepper; sauté in 1 teaspoon hot

oil in a Dutch oven over medium-high heat 3 minutes. Whisk in 4 cups

chicken broth and 1 (16-ounce) jar spicy black bean dip until smooth.

Bring to a boil, and stir in 2 (16-ounce) cans black beans, rinsed and

drained, and 2 cups chopped cooked chicken. Cook 5 minutes or until

thoroughly heated. Top individual bowls of soup with low-fat sour

cream, shredded Cheddar cheese, baked tortilla strips, diced tomatoes,

and avocado slices.

Yield



Makes about 2 quarts

Southern Living, APRIL 2005

Chicken Stew and Dumplings



6-8 chicken thighs, skinned, but bone in

1 large onion, chopped

2 stalks celery, chopped

2 large carrots, peeled and chopped

1 green pepper, seeded and chopped

1 can black beans, drained and rinsed

1 can diced tomatoes

Salt and pepper

Italian seasonings or poultry seasoning to taste

1 box chicken stock

1/2 cup brown rice

1 cup frozen peas

Brown onion, celery, carrots and green pepper in olive oil (about 1-2

tbsp.) until just turning golden. Add drained beans and tomatoes, with

juice, salt (about 2 tsp.) and pepper (about 20 grindings). Add skinned

chicken and box of chicken stock. Stir and cook, covered, about 1/2

hour. Add rice and stir. Re-cover the pot and cook about 1/2 hour.

Remove chicken from pan, cool a bit, then remove from bones. Chop into

medium chunks. Return meat to the stock, and add peas.



Make dumplings:

2 1/2 Cups Bisquick

2/3 Cup milk

About 1/3 cup chopped fresh chives.



Stir chives in to Bisquick. Add milk and mix until soft dough forms.

Divide into 10 dumplings. Put on top of simmering stew, and cook

uncovered for 10 minutes. Cover pan and cook an additional 10 minutes.

Chunky Chicken Soup

2 Quarts



3 boneless skinless chicken thighs, cut in 1" pieces

1 cup sliced celery

1/2 cup chopped onion

2 tablespoons vegetable oil

6 cups chicken broth

1 1/2 cups sliced carrots

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup uncooked macaroni

1 1/2 cups frozen peas



In a 3-quart saucepan, cook chicken, celery and onion in oil until chicken

juices run clear. Add the broth, carrots, thyme, salt and pepper; bring to

a boil. Reduce heat; cover and simmer for 45 minutes or until the

vegetables are tender. Stir in macaroni and peas. Cover and simmer for 15

minutes or until the macaroni is tender.

Chicken Brunswick Stew

Recipe courtesy Paula Deen.



1 (2-1/2 lb.) fryer chicken

Water

1 can (28 oz.) crushed tomatoes, sweetened with 1/3 cup sugar

1 can (16 oz.) can creamed corn

1 cup ketchup

1/2 cup barbecue sauce

1 TB Wright's liquid smoke, available in the condiment aisle

1 onion, chopped

1 TB cider vinegar

1 TB Worcestershire sauce

Salt and pepper

Celery salt

Cooked rice, as accompaniment



In a large pot, place the chicken and enough water to cover chicken and bring

to a boil.

Cook chicken until meat falls off the bone, approximately 45 minutes. Drain

the chicken

and reserve 2 cups of stock. Remove the skin and bones and chop meat.



In a separate pot, mix the chopped chicken and remaining ingredients. Simmer

slowly

for 30 minutes, stirring often to prevent sticking. Add a little bit of the

stock if the stew

becomes too thick. Serve stew over steamed rice.



Yield: 6 to 8 servings.