Tuesday, October 30, 2012

Chicken Stew

6 cups water with 6 cubes chicken boulion cubes or 6 cups chicken stock
2 cups carrots
Simmer on Med heat until carrots are tender about an hour

Meanwhile cook 2 large skinless chicken breasts 6 more cups water until thoroughly cooked, scrap of fat out of water and add that water to carrot mixture.

cut up 4 celery stocks
6 Med potatoes
and add to water.

shred our cube chicken and add to water, you can also add any frozen vegetables at this time, I like corn. About 2 cups frozen vegetables

Add spices:
crushed bay leaves 1 tsp
herbs province 1/2 tsp
1 tsp pepper

Allow all these to cook at least 40 min until potatoes are tender

If you wanted to make things easier just add all these to the crockpot in the morning and let cook all day on low. i would precook the chicken though, so you don't get the boiled chicken gunk in your soup.

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