Salt-Free 14 Herb-And-Spice Chicken Stew Recipe
Ingredients
| 4 chicken breast halves (about 2 pounds), skinned | ||
| Water | 1 1/2 Quart | |
| Onion | 1 Small, chopped | |
| 1 teaspoon salt-free 14 herb-and-spice blend | ||
| Salt | 3/4 Teaspoon | |
| Poultry seasoning | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Sage | 1/4 Teaspoon, rubbed | |
| 2 cups cut fresh green beans | ||
| Carrots | 3 Medium, scraped | |
| Mushrooms | 1/2 pound, sliced | |
| All purpose flour | 2 Tablespoon | |
| Water | 2 Tablespoon | |
Directions
Trim excess far from chicken; combine chicken and next 7 ingredients in a large Dutch oven.
Bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
Remove chicken from broth, skim off any layer of fat from broth.
Set broth aside.
Done chicken, and cut meat into bite-size pieces.
Combine chicken, broth, green beans, carrots, and mushrooms in Dutch oven.
Bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
Combine flour and 2 tablespoons water, blending until smooth.
Stir into stew.
Cook over medium heat until thickened and bubbly.
Bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
Remove chicken from broth, skim off any layer of fat from broth.
Set broth aside.
Done chicken, and cut meat into bite-size pieces.
Combine chicken, broth, green beans, carrots, and mushrooms in Dutch oven.
Bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
Combine flour and 2 tablespoons water, blending until smooth.
Stir into stew.
Cook over medium heat until thickened and bubbly.
Chef
