Dutch Oven Chicken Stew

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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 210.3
  • Total Fat: 4.6 g
  • Cholesterol: 27.6 mg
  • Sodium: 528.9 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 13.4 g

View full nutritional breakdown of Dutch Oven Chicken Stew calories by ingredient

Number of Servings: 13


    2-3 pounds of chicken boneless, skinless chicken thighs (or breasts) cut into 1 inch cubes.
    6 potatoes, peeled and cut into 1 inch or smaller cubes.
    1-2 brown or yellow onions, chopped.
    1 small package of baby carrots or chopped carrots.
    3 small cans of cream of chicken soup
    2 small cans of cream of celery soup (cream of mushroom soup can be used here if everyone likes mushrooms)
    1 package of mushrooms, cleaned (optional)
    1 teaspoon minced garlic
    Salt and Pepper,


Dump all the ingredients in the Dutch oven and mix together. Be careful not to tear the foil lining.

Cooks in about 1 - 1.5 hours. Test the potatoes to see if they are done. Carrots usually stay somewhat crunchy. Serve on top of egg noodles. Numbers do not include noodles. Make 13-1 cup servings.

Number of Servings: 13

Recipe submitted by SparkPeople user IDAHOMACY.

Member Ratings For This Recipe

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    How hot should the oven be? - 10/4/10