Beneifeld Chicken

Perfect for chilly evenings, family gatherings, or meal prep, chicken stew not only warms the body but also nourishes the soul.

It’s a dish that evokes memories of home-cooked meals and cozy nights, making it a beloved staple in many kitchens. Every bite is a reminder of the warmth of love and care that goes into cooking—a timeless recipe that continues to be passed down through generations.

​Indulge in the heartwarming delight of chicken stew and let it transport you to a place of comfort and joy.

For the best results, watch Tammy make this delicious recipe.
​Just click that red arrow and enjoy the show!

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RECIPE​

Ingredients

• Step 1

BOIL A YOUNG FRYERCHICKEN
1 1/2 TSP. SALT
1/2 TSP. PEPPER
1 CHICKEN BOUILLON KNORR OR 1 TBSP. GRUANULES
2 CELERY STALKS (CUT IN HALF)

• Step 2

10.5 OZ. CAN OF CREAM OF CHICKEN
1/2 TSP. OF PEPPER
1/2 TSP. SALT
1/2 TSP. GARLIC SALT
5 LARGE CARROTS (WASH & PEEL)
5 MED/LARGE POTATOES (WASH & PEEL)
1 WHOLE ONION (PEEL & CHOP)

• Step 3

​1/4 CUPSELF-RISING FLOUR MIXED WITH 1 CUP OF MILK

1. Boil chicken with salt, pepper, bouillon, and celery breastdown on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. Remove chicken from bones after it cools. Discard bones and fat. Remove celery from broth. Strain broth if desired. Reserve 8-10 cups broth.
2. Bring reserved broth to a boil. Add cream of chicken, salt, pepper, and garlic salt. Stir spices into broth. Cut carrots in half. then quarter, add to broth. Cut potatoes into quarter pieces add to broth. Add onion. Simmer on medium high heat until vegetables are soft.
3. Add flour and milk mix. Whisk flour and milk very well making sure no flour lumps remain. Add to your pot, turn up heat to thicken broth. Once thickened it is ready to serve. We love this served over open faced homemade biscuits

Printable Recipe - beneifeld chicken