Creamy Chicken Stew

emilybites.com

PP53

2 teaspoons olive oil

1 ¼ cups sliced carrots

1 ¼ cup sliced celery

1 cup chopped onion

3 garlic cloves, minced

4 cups low sodium chicken broth

1 ½ lbs chicken breasts, 24 ounces total

1 lb potatoes, cubed (I used red skinned potatoes, but other types will work)

1 teaspoon Better Than Bouillon Roasted Chicken base, I love BTB which is more of a paste, but you can also substitute bouillon powder

½ teaspoon poultry seasoning

½ teaspoon dried oregano

½ teaspoon dried rosemary

½ teaspoon dried thyme

1 bay leaf

5 tablespoons all-purpose flour

½ teaspoon black pepper

½ teaspoon salt

5 tablespoons light butter, I use Land O’Lakes light stick butter

2 cups 1% milk

Directions at emilybites.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer