Started with this recipe and added from other chicken stew recipes from this site. For 4 servings I used 6 skinless boneless chicken thighs, 1 can condensed cream of celery soup, one can condensed cream of chicken soup, about 1 cup chopped carrots and 2 cups diced white skin potatoes (skin left on). I started with boiling the water (enough that covers the chicken in a large stewing pot) then I put the thighs in the water. I added on large diced shallot (I have an onion allergy) with the chicken thighs and let them boil together for about 25 minutes. Then I took the chicken out, let cool for about 10 minutes, then dice them and leave aside. Add the soups, and bring to a boil again then return chicken to pot. Lower heat and let simmer for about an hour. Check liquid level, don't let it dry out or burn on the bottom, keep a good amount of liquid in the pot. About an hour before serving time add carrots and potatoes, and still simmer. For the dumplings I used the tube dinner rolls from Pilsbury, half of the tube (5 or 6) placed on top of the stew and then cover again for about 10 minutes, then serve. Everyone ate seconds and there was a little left over for my lunch the next day.
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Started with this recipe and added from other chicken stew recipes from this site. For 4...