Thursday, January 21, 2016

Chicken Stew

1 - 4-6 lb chicken
1 pinch Bell's Seasoning
1 onion, quartered
2 cans cream of chicken soup
2 cups chicken broth(reserved from cooking the chicken)

Place chicken, seasoning, and onion in a stockpot, cover with water. Simmer until the chicken is tender, remove chicken and set aside to cool, reserve 2 cups of the broth. When the chicken is cool enough to handle, remove all bones and skin, tear chicken into bite sized pieces. In a large saucepan combine the cream soup with the reserved broth over medium heat, add the chicken and stir until well combined and heated through, season to taste. Serve over rice or biscuits.

Note: This recipe is from Grant's grandmother and the directions were a bit vague, but he says that it tastes right.

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