Bread Bowl Chicken Stew

Chelsea Helton

By
@Chels

My husband and I enjoyed this chicken stew. However, I will be altering this recipe for a cheesy chicken and veggie soup next time.


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Serves:

4

Cook:

35 Min

Ingredients

2
yukon gold potatoes, diced & peeled if desired (about 1 1/2 cups))
1 c
diced carrots
3/4 tsp
salt,divided
4
round sourdough or italian bread loaves
2 Tbsp
butter
3/4 lb
boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp
all-purpose flour
1/4 tsp
black pepper
1/8 tsp
dried thyme
1/8 tsp
paprika
1 c
chicken broth
1 c
frozen peas, thawed
1
green onion, minced

Directions Step-By-Step

1
Preheat oven to 400 degrees F. Place potatoes, carrots and ½ teaspoon salt in medium saucepan. Cover with water; bring to a boil. Reduce heat to medium. Cook 15 minutes or until vegetables are tender; drain.
2
Cut off top third of each bread loaf. Pull out soft insides; reserve for another use. Place bread on baking sheet; bake 10 minutes. Set aside.
3
Melt butter in large saucepan over medium heat. Add chicken; brown 5 minutes, stirring occasionally. Add flour, remaining ¼ teaspoon salt, pepper, thyme and paprika; cook and stir 1 to 2 minutes. Gradually stir in broth; cook and stir until mixture thickens. Stir in potato mixture, peas and green onions. Simmer 5 minutes. Spoon into bread bowls.

About this Recipe

Other Tags: For Kids, Healthy