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Recipes

Creamy Country Chicken Stew

Made With:

Soups

Signature Cream of Chicken

A thick, creamy soup made with tender seasoned chicken, red peppers, celery and garlic.

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Tip

Anchovy paste gives the stew a deep, umami flavour but can be omitted.

Tip:

Total Time

180 min.

Serving & Size

1 bowl

Colourful and hearty, this stew is loaded with morsels of chicken in a rich sauce that will satisfy diners looking for a comforting lunch or dinner.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 2
Profit Per Meal

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
cubed boneless skinless chicken (white and/or dark meat), cubed 4 lb
salt and pepper, each 2 tsp 10  mL
canola oil 1/2 cup 125  mL
chopped Vidalia onions 2 cups 500  mL
carrots, peeled and cut into chunks 3 lb
minced garlic 2 tbsp 30  mL
anchovy paste 2 tbsp 30  mL
1. Toss chicken with salt and pepper. Heat some of the oil in large stock pot set over high heat; brown chicken all over in batches, adding more oil as needed; set aside. Add onions, carrots, garlic and anchovy paste to stock pot; cook, stirring occasionally, for about 10 minutes or until softened.
Ingredients Weight Measure
Weight Measure
Campbell’s® Signature Condensed Cream of Chicken Soup 1 tub (4 lbs) 1  tub (1.81 kg)
<i>Campbell’s</i>® 30% Reduced Sodium Chicken Broth 8 cups 2  L
Worcestershire sauce 1 tbsp 15  mL
bay leaves
2. Stir in soup, broth and Worcestershire sauce until well combined. Add bay leaves and bring to simmer. Return chicken and any accumulated juices to stock pot. Simmer for about 30 minutes or until chicken is tender.
Ingredients Weight Measure
Weight Measure
sweet potatoes, peeled and cut into chunks 5 lb
parsnips, peeled and cut into chunks 3 lb
peas 4 cups 1  L
corn 4 cups 1  L
chopped fresh parsley 2 cups 500  mL
all-butter biscuits, warmed
3. Add sweet potatoes and parsnips. Simmer for about 45 minutes or until vegetables are cooked through. Discard bay leaves. For future service, stew can be cooled thoroughly and refrigerated for up to 3 days. For immediate service, stir in peas, corn and parsley. Serve with warm biscuit.
Serving: In small saucepan, heat 1 1/2 cups (375 mL) stew, and 1/4 cup (60 mL) each peas and corn. Stir in 2 tbsp (30 mL) chopped parsley before serving.

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