Try this Creamy Chicken Stew recipe, or contribute your own.
Suggest a better description1. Ina dutch oven, cook and stir the chicken, salt, pepper, and paprika in oil, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes until potatoes and carrots are tender.
2. Remove bay leaf. In a large saucepan, melt butter; wisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. serve with biscuits.
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Serving Size: 1 Serving (4789g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7066 | ||
Calories from Fat: 3637 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 404.1g | 539 % | |
Saturated Fat 172.7g | 864 % | |
Monounsaturated Fat 150.5g | ||
Polyunsanturated Fat 49.6g | ||
Cholesterol 1368.3mg | 421 % | |
Sodium 17214.9mg | 594 % | |
Potassium 6991.3mg | 184 % | |
Total Carbohydrate 519.7g | 153 % | |
Dietary Fiber 35.3g | 141 % | |
Sugars, other 484.4g | ||
Protein 346.2g | 495 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7066
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