Potato Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Left over carcass from a 5 pound roasting chicken 1/2 cup raw onions chopped1 1/2 cup chopped carrots1/2 cup chopped celery3 large potatoes cut into bite size pieces1 tsp dried sage1 tsp dried basil1 tsp dried parsley1 tsp garlic salt1 tsp salt1 tsp pepper3/4 cup all-purpose flour
1. Boil left over 5 pound chicken carcass in a large pot for 1 1/2 hours. Remove carcass from pot and place on a plate.
2. Pour water into a large bowl using a strainer to catch chicken left in pot. Return water back to pot. Pick off chicken from the bones and put into the pot.
3. Peel potatoes, cut into bite size pieces, chop onions, carrots and celery, place into pot.
4. Add sage, basil, parsley, garlic salt, salt and pepper, cook on medium low for 1 hour or until vegetables are heated through. Stir in flour to thicken broth. Serve
Serving Size: makes 4 1-cup servings
2. Pour water into a large bowl using a strainer to catch chicken left in pot. Return water back to pot. Pick off chicken from the bones and put into the pot.
3. Peel potatoes, cut into bite size pieces, chop onions, carrots and celery, place into pot.
4. Add sage, basil, parsley, garlic salt, salt and pepper, cook on medium low for 1 hour or until vegetables are heated through. Stir in flour to thicken broth. Serve
Serving Size: makes 4 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 367.0
- Total Fat: 2.0 g
- Cholesterol: 34.0 mg
- Sodium: 952.5 mg
- Total Carbs: 69.0 g
- Dietary Fiber: 9.6 g
- Protein: 18.7 g
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