IntroductionHomemade chicken stew - great for cold evenings Homemade chicken stew - great for cold evenings
8 unit (yield from 1 lb ready-to-cook chicken) Chicken Thigh
1 can (10.75 oz) Cream of Chicken Soup
8 carrot (7-1/2") Carrots, raw
4 cloves Garlic
1 medium (2-1/2" dia) Onions, raw
4 large (1" to 1-1/4" dia) Radishes
3 large Sweet potato, cooked, baked in skin, without salt
3 medium (2-1/4" to 3-1/4" dia.) Potato, raw
Works with any chicken pieces, whole chickens, etc. Add other veggies like turnips, green beans, whatever sounds good. Sometimes I mix the soups with some milk to make them creamier before putting them over the chicken.
Leftovers from this make an EXCELLENT pot pie. :-)
Cover with the cream of chicken and cream of mushroom soups. Add any seasonings you like.
Bake at 400 degrees for about an hour and a half (until whenever chicken is done.
Serving Size: makes 8 servings