Hot Comfort

Chicken Stew

Chicken Stew

It’s the middle of July in the Midwest and usually that means temperatures in the mid nineties.  With this latest polar vortex (at least that’s what the news is calling it) we’re comfortably in the mid-seventies.  It’s crazy how much this feels like autumn.  Which explains why my tummy has been craving comfort food.  I made chili last week before the weather change and I felt a little silly but it was too tasty to care.  So today I decided that my soup pot needed to be fed something my family calls chicken stew.  It’s a hearty chicken soup made with flavorful dark meat and a creamy broth.  Like all really good soups it takes a little time but very little effort.  You could add noodles to this (I like Reames) but the chicken is so hearty just how it is I think the extra noodles are too much.  But I’ve done it and it’s still really good but more of a winter soup that way.


Chicken Stew


 

  • 6-8 chicken thighs- bone in and skin on
  • 8-10 cups water
  • 4 carrots diced
  • 2 large sweet onions diced
  • 1 whole jalapeño 
  • 1/2 pint mushrooms diced
  • 2-3 mini-cups of Knorr Chicken Stock gels
  • Salt/Pepper/Poultry Seasoning/Paprika/ cilantro- to taste
  • 1 block of cream cheese cubed
  1. Over medium high heat place chicken, skin-side down, in a large soup pot.
  2. Cook until chicken is about half done
  3. Add water, carrots, onions, and jalapeño 
  4. Bring to a boil and lower heat to a simmer for about an hour
  5. Remove chicken pieces and set aside to cool
  6. Remove jalapeño and discard
  7. Skim any excess fat from the top of the soup and discard
  8. Add mushrooms
  9. Once chicken is cooled, remove and discard skins and bones, and break chicken into medium pieces before returning them to the pot
  10. Season with the chicken stock gels making sure to dissolve each one in the soup before tasting and adding any more gels
  11. Season with the poultry spices, salt, pepper, and paprika to taste
  12. Remove about two cups of the liquid and add to the cubed cream cheese (I like to microwave this to help melt the cheese) mixing until smooth
  13. Add the cheese mixture back to the soup
  14. Add cilantro to taste
  15. Serve hot (I like to have mine with a little bit of hot sauce added)

Makes 10-12 servings

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