Country Chicken Stew Recipe - Allrecipes.com
Country Chicken Stew Recipe
  • READY IN 55 mins

Country Chicken Stew

Recipe by  

"This hearty stew, chock full of carrots, green beans, onion, potatoes, and chicken, simmers in a creamy base to tenderness in just minutes. Garnished with crispy bacon and parsley, this colorful dish is a feast for the eyes as well as the palate."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Cook the bacon in a 10-inch skillet over medium-high heat until crisp, stirring often. Remove the bacon from the skillet and drain on paper towels.
  2. Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup, water, oregano, potatoes and carrots and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
  3. Stir the beans in the skillet. Cover and cook for 10 minutes or until the vegetables are tender. Stir in the chicken, parsley and bacon and cook until the mixture is hot and bubbling.
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Footnotes

  • Tip: Substitute 1 can (8 ounces) cut green beans, drained for the frozen. Add the green beans with the chicken.
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Reviews More Reviews

Nov 02, 2010

Great recipe. Although I tweeked slightly. I used boiled chicken instead of canned. I also used celery insteady of green beans and sauteed the onions, celery and carrots in the bacon grease. Then followed the recipe with the execption of adding some more spices. Will make great left overs.!

 
Dec 22, 2010

simple and yummy, i added cooked chicken, celery and omitted the bacon (to cut the fat) and it was still good

 

14 Ratings

Jun 11, 2011

Oh. Wow. This is by far one of the best stews I have had in my entire LIFE! Very delicious and yummy. I did make some modifications, as I doubled the recipe because this was made for a woman who just had a baby. I used 1 can of cream of chicken soup, 1 can of cream of mushroom soup, 3 cloves of fresh garlic, a red onion, and replaced the water with chicken broth. I did not have potatoes, so I substituted dinner rolls as the starch/bread. I also simmered it for a bit longer, because I like my carrots to melt in your mouth and the onions to be super duper soft as well. Very flavor and yummy. Thanks!

 
Jun 18, 2010

Very good. Quick and easy.

 
May 31, 2011

this was great - although I would leave out the green beans, or use sweet peas instead.

 
Apr 26, 2011

A great meal on a chilly day!

 
Mar 17, 2013

This recipe was delicious and easy to cook while doing other things (like rotating loads of laundry on a Sunday). I did make a few changes. First, I doubled the recipe to have leftovers. For the double recipe, I poached 4 chicken breasts (about 2lbs of chicken), cooled them, and put them in the fridge, then chopped them up when I started cooking. I used two cans Campbell's cream of chicken with herbs soup, and I added about 1/2 teaspoon of white pepper for a little zip. I liked the green beans for color - frozen peas would work well too. And we served it up in bowls with mashed potato underneath. Yum.

 
Oct 08, 2012

I make this every winter and the only thing i do differently is use boiled chicken breast since that is what i have on hand. Very tasty!

 

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Nutrition

  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 43 g
  • 14%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 1011 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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