Easy Chicken Stew

April Billingsley


I wanted to make something that was going to be easy to make and be good anytime of the year. This is great for winter months!

★★★★★ 2 votes
20 Min
50 Min


chicken breasts, boneless and skinless, depending on size
slices of bacon, sliced
2 can(s)
condensed cream of mushroom and roasted garlic soup
3 can(s)
of water
1 pkg
green beans, thawed
1 medium
onion, diced
1 1/2 c
carrots, chopped
large potatoes, cut into 1-inch pieces
1/2 tsp
dried oregano, crushed
salt and pepper to taste


1In a large pot on medium-high heat, cook bacon until crispy. Drain bacon on a paper towel lined plate, save until the very end. Save 2 Tbsp of bacon drippings. Cut chicken into 1-inch pieces. In same pot, reduce heat to medium and cook chicken in saved bacon drippings until no longer pink. Transfer to a bowl.
2In same pot on medium heat, cook the onion and oregano until onion is soft. Pour soup and three cans of water in pot and mix well. Add carrot, potatoes, green beans and cooked chicken to pot; stir together until well combined. Bring mixture to a boil and then to a simmer. Cook covered until potatoes are tender. Add saved bacon and mix to combine.
3Serve with french bread and enjoy!

About Easy Chicken Stew

Course/Dish: Chicken, Other Soups
Other Tag: Quick & Easy