This is a family favourite and it’s full of clean ingredients. No artificial flavours and chemicals like the canned or store bought. It’s so easy to make, so why wouldn’t you?
What you’ll need-
(Cut all ingredients to bite size)
6 small yellow potatoes
4 chicken breasts (about 3 cups)
4 celery stalks
3 large carrots (about 3 cups)
2 small onions
1 cup green beans
1 cup corn (optional)
2 boxes of chicken broth (946 ml box)
2ish tbs olive oil for sautéing the veggies
2ish tbs olive oil for browning the chicken
4 tbs flour of your choice I used all purpose flour (making a slurry at the end to thicken )
1-2 tbs Basil
2-3 tsp Sage
2-3 tsp Garlic salt
2-3 tbs Dry Parsley
Sea salt (add for taste)
⚪️ First, heat olive oil in a deep large pot, sauté all veggies (except green beans)
⚪️⚪️ In a separate pan, heat olive oil and brown the chicken. Sprinkle with salt while cooking.
⚪️⚪️⚪️ Add the browned chicken to the large pot along with the chicken broth and all the spices and simmer for 60 minutes or till all the veggies are soft. Add the green beans to the pot for the last 10 minutes (green beans can get mushy if over cooked)
⚪️⚪️⚪️⚪️ Make your slurry and add to the pot and stir till thickened.
Add the flour of your choice to a bowl and measure 1 cup of the simmered broth to the flour and whisk till blended. Add to the large pot and stir, the broth should thicken. You may add more flour to the pot of you feel it needs more thickening. (You could also use corn starch)
⚪️⚪️⚪️⚪️⚪️ Give your stew a taste, if you feel it needs more of the above spices, add and store at this point.
(Make a slurry- Measure out the flour into a small bowl – use one tablespoon to thicken a small amount of sauce or up to four tablespoons for a big bowl of soup. Add a cup or so of the hot cooking broth to the flour and whisk until they’re completely combined. This is your slurry)