◊Recipes - Soups & Stews

Quick and Easy Chicken Stew

This was a quick & dirty throw together for lunch on a cold winter day. Having roasted a chicken (locally grown) for dinner the previous evening, I had about 2+ lbs chicken leftover. I made a quick stock from bones, skin, scraps, but you can use canned. You can also do this with rotisserie chicken.

Ingredients:

• 2 lbs cooked chicken, cut into bite-sized pieces
• 2 lbs frozen mixed veggies
• 1 med onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 6 cups chicken stock
• 12 ounces Adirondack Lager (or other light-to-medium bodied beer)
• 2 tablespoons poultry seasoning
• 3 tablespoons Worcestershire sauce
• salt and pepper to taste
• 1.5 cups self rising flour or biscuit mix
• approx 1 cup milk or water

Process:

1. In a stock pot, add stock, beer, onion, celery, garlic, veggies seasoning, Worcestershire sauce. bring to low boil.
2. In mixing bowl, combine flour and milk to make a dough.
3. Add tablespoon-sized dough pieces to stock pot, reduce heat to simmer, add chicken, cover. simmer 10-15 minutes.
4. Salt and pepper to taste.

This is a very versatile start to your own creation. You can adjust seasonings to make southwest blend, curry spice, etc. You can add mushrooms, leftover veggies, etc. Consider making potato dumplings with leftover mashed. Substitute noodles for dumplings….just add egg noodles or other pasta. Ponder the possibilities of leftover rice (or dry rice - add a bit more water and increase simmer time so rice cooks). Canned beans make a nice addition…or perhaps dry beans/lentils/etc - cook until tender.

Copyright © 2006-2010 Joe Stutler, Joe's Kitchen™. All rights reserved.

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