susan's chicken stew
(3 ratings)
This tastes just like chicken pot pie, but has way fewer carbohydrates, for those of us who watch those. For those of us who don't, you could eat it with biscuits or homemade bread. I got this concept from an episode of Rachel Ray, but the recipe is mine. I really like the new Campbell's Cream of Chicken with Herbs soup. And I've fallen in love with my "Herbs de Provence" blend. I found this at Earth Fare. It's salt-free, and the brand is The Spice Hunter. It's just a blend of thyme, marjoram, rosemary, basil, fennel, sage, and French lavender. Just a pinch really kicks up an omelet!
►
(3 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
6 Hr
Ingredients For susan's chicken stew
-
1 1/2 lbchicken breasts, thighs, legs (boneless). may use bone-in, but should be 2+ pounds
-
3 mdred potatoes
-
1/2 mdonion
-
2 stickcelery
-
4 mdcarrots
-
3 - 4 cchicken stock
-
2 cancream of chicken herb seasoned soup
-
1 Tbspherbs de provence seasoning
-
1 cfrozen peas
-
salt and pepper to taste
How To Make susan's chicken stew
-
1Cut chicken into bite-sized pieces. Peel and cube potatoes. Chop onion. Trim and slice celery and carrots.
-
2Place chicken, vegetables (except peas), and chicken stock into a LARGE slow cooker. Stir in the soup and the Herbs de Provence seasoning.
-
3Cover and cook on low at least 6 hours.
-
4One hour before done, stir in the green peas. Cover and continue to cook. Taste for seasoning and add salt and pepper before serving.
-
5CALORIES: 305. FAT: 7 G. CARBOHYDRATE: 22 G. PROTEIN: 37 G. VITAMIN A: 140%. VITAMIN C: 19%. CALCIUM: 6%. IRON: 14%.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT