bread bowl chicken stew
My husband and I enjoyed this chicken stew. However, I will be altering this recipe for a cheesy chicken and veggie soup next time.
prep time
cook time
35 Min
method
---
yield
4 serving(s)
Ingredients
- 2 - yukon gold potatoes, diced & peeled if desired (about 1 1/2 cups))
- 1 cup diced carrots
- 3/4 teaspoon salt,divided
- 4 - round sourdough or italian bread loaves
- 2 tablespoons butter
- 3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried thyme
- 1/8 teaspoon paprika
- 1 cup chicken broth
- 1 cup frozen peas, thawed
- 1 - green onion, minced
How To Make bread bowl chicken stew
-
Step 1Preheat 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.
-
Step 2Cut 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.
-
Step 3Melt 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.
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