Chicken noodle soup only wishes it could be as hearty, rustic, and homey as Skillet Chicken Stew is! And goodness gracious, we are not a kiddin’! Every time we have a bowl of this stew loaded with juicy chicken, tender potatoes, and the freshest garden veggies we are fuller than all get out and we love that! Because then that means nap time is soon to follow and after-feast naps are the best kind. Now grab a bowl of Skillet Chicken Stew, enjoy, and then get ready for a snooze! You’re about to experience satisfaction at its tastiest!
Ingredients
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- pepper, to taste
- 1 1/2 pounds chicken breasts, boneless and skinless, cut into 1-inch pieces
- 3 tablespoons butter
- 1 medium onion, sliced
- 3 celery ribs, sliced
- 2 medium potatoes, peeled and cut into 3/4-inch cubes
- 3 medium carrots, cut into 1/4-inch slices
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 1 tablespoon ketchup
- 1 tablespoon cornstarch
Directions
Step 1 –In a large shallow dish, combine the flour, the salt, and the pepper.
Step 2 –Add the chicken to the flour mixture, a few breasts at a time, and turn to coat.
Step 3 –In a large skillet over medium heat, melt the butter.
Step 4 –Cook the chicken breasts in the butter until their internal temperatures reach 165 degrees F, about 5-7 minutes.
Step 5 –Add the onion and the celery to the chicken and cook for 3 minutes.
Step 6 –Stir the potatoes and the carrots into the chicken mixture.
Step 7 –In a small bowl, combine the chicken broth, the thyme, the ketchup, and the cornstarch.
Step 8 –Stir the ketchup mixture into the chicken mixture and bring it to a boil.
Step 9 –Reduce the heat and simmer, covered, until the veggies are tender, about 15-20 minutes.
Step 10 –Serve.