Chicken Stew

Chicken Stew is one of dishes that is created with no “recipe”. My Mom used to make this when I was growing up. She is a great cook that has the ability to take a few staple items and pull together a great meal. Perhaps its from the time she grew up in where groceries weren’t always plentiful, I’m not sure. But the dinners she pulled together were delicious.

One of the dished is this great Chicken Stew.You basically heat a little oil in a skillet, slightly brown some flour coated chicken pieces. Add celery, carrots, onions, whatever you like, along with some chicken broth. Cook on low until veggies are tender. Add some parsley, salt and pepper and thicken with some cornstarch and water.

Serve over mashed potatoes and this is true comfort food!


  • 3-4 boneless, skinless chicken breasts
  • 1 c. flour
  • salt & pepper
  • 3 Tbsp oil
  • 4 carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 2 15 oz. cans low sodium chicken broth
  • 1 Tbsp parsley, dried
  • 1 tsp celery flakes, dried
  • 2-3 Tbsp cornstarch



Put flour in ziploc bag. Rinse and pat dry chicken breasts. Cut in to large pieces and throw in to ziploc bag to coat with flour. In large frypan, heat oil on medium high heat. Add chicken pieces, season with salt & pepper, and cook until browned on both sides. Drain any excess oil out of pan. Add carrots and celery, and chicken broth. Add parsley  and celery flakes.


Turn heat to low, cover, and cook for approx. half and hour or so, or until vegetables and chicken is tender.


Mix approx. 1/2 c. water in with cornstarch, and thicken stew.


Serve over mashed potatoes

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