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Title: Mama's Chicken Stew
Categories: Poultry Soup
Yield: 8 Servings
1 | lb | Skinned boned chicken breasts |
Cut into bite-size pieces | ||
1 | lb | Skinned boned chicken thighs |
Cut into bite-size pieces | ||
2 | c | Water |
1 | c | Frozen small whole onions |
1 | c | Sliced celery; (1/2-inch) |
1 | c | Thinly sliced carrot |
1 | ts | Paprika |
1/2 | ts | Salt |
1/2 | ts | Rubbed sage |
1/2 | ts | Dried thyme |
1/2 | ts | Pepper |
14 1/4 | oz | Fat-free chicken broth; (1 can) |
2 | c | Halved mushrooms |
6 | oz | Tomato paste; (1 can) |
1/4 | c | Water |
3 | tb | Cornstarch |
2 | c | Frozen green peas |
Combine first 14 ingredients in a large electric slow cooker. Cover with li d, and cook on high-heat setting for 4 hours or until carrot is tender.
Combine water and cornstarch in a small bowl, stirring with a wire whisk un til blended.
Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook o n high-heat setting an additional 30 minutes. Yield: 8 servings (serving si ze: 1-1/2 cups).
~ - - - - - - - - - - - - - - - - - Contributor: Cooking Light, Sept. 1995, page 160 Preparation Time: 0:29
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