How to prepare a chicken stew
1 Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. 2  Simmer until carrots are tender, about 10 minutes. 3  Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. 4  Stir in flour to thicken sauce, then serve. 1 Stir water, chicken, carrots, celery, potatoes, sweet potato, peas, tomato sauce, and bay leaves together in a pot; bring to a simmer, reduce heat to medium, and cook at a simmer for 1 hour 45 minutes. 2  Stir cooked rice into the soup and cook until the rice separates into grains and are hot, about 15 minutes more. Ready In. 1  Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. 2  Simmer until carrots are tender, about 10 minutes. 3  Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. 4  Stir in flour to thicken sauce, then serve. Season to taste with salt and pepper and cook until vegetables begin to soften, about 3 minutes. Return chicken and any accumulated juices to pot, add enough hot water to just cover chicken (about 3 cups), and bring to a boil. Reduce heat to low, cover, and simmer until chicken is tender, about 1 hour. Discard bay leaf. Ready In. 1  Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. 2  Simmer until carrots are tender, about 10 minutes. 3  Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge. Heat the olive oil in a large pot over medium high heat. Season both sides of the chicken thighs with a few dashes of salt and pepper. When the oil shimmers with heat, add the chicken thighs to the pot. Cook for 2 to 3 minutes per side, until browned. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge. 1 Stir water, chicken, carrots, celery, potatoes, sweet potato, peas, tomato sauce, and bay leaves together in a pot; bring to a simmer, reduce heat to medium, and cook at a simmer for 1 hour 45 minutes.
1 Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. 2 Simmer until carrots are tender, about 10 minutes. 3 Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. 4 Stir in flour to thicken sauce, then serve.