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Country Chicken Stew
When I think of country cooking, I think of chicken and potatoes stewing on the stovetop with vegetables from the garden thrown in for added flavor. This recipe is inspired by that aesthetic with a combination of chicken, carrots, bacon, potatoes, and spices for a down-home feel.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Soups
Ingredients
Scale
- 2 bacon slices, diced
- 1 onion, sliced
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 (10.75-ounce) soup can half-and-half
- 3 cups cubed, peeled potatoes
- 1 cup sliced carrots
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cut frozen green beans or fresh green beans
- 1/2 pound boneless, skinless chicken, cooked and cut into 1-inch cubes (see Note)
- 2 tablespoons chopped fresh parsley
- Biscuits, refrigerated or homemade, for serving
Instructions
- In a large deep skillet, cook the bacon until crispy. Remove and place on paper towels to drain.
- Add the onion to the skillet and cook for 4 to 5 minutes, until tender.
- Stir in the cream of chicken soup, half-and-half, potatoes, carrots, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- Stir in the green beans, cover, and cook for 10 to 15 minutes more, until the vegetables are tender,
- Add the cooked chicken, parsley, and bacon. Cook until the stew is hot, about 4 minutes.
- Ladle into bowls and serve with warm biscuits.
Notes
- To cook the chicken, place the chicken breast on a baking sheet and bake at 350 degrees F for 30 minutes.
