Potato Chicken Stew
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Potato Chicken Stew calories by ingredient
Introduction
If you don't have a carcass, use chicken broth or chicken bouillon cubes for your juice. If you don't have a carcass, use chicken broth or chicken bouillon cubes for your juice.Number of Servings: 4
Ingredients
-
Left over carcass from a 5 pound roasting chicken
1/2 cup raw onions chopped
1 1/2 cup chopped carrots
1/2 cup chopped celery
3 large potatoes cut into bite size pieces
1 tsp dried sage
1 tsp dried basil
1 tsp dried parsley
1 tsp garlic salt
1 tsp salt
1 tsp pepper
3/4 cup all-purpose flour
Tips
serve with warm bread or crackers.
Directions
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