Dutch Oven Chicken Stew - An easy chicken stew made in the Dutch oven – perfect for camping!
Course Soup
Cuisine American
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 8servings
Author Deborah Harroun
Ingredients
3tablespoonsbutter
2medium onions, chopped
2celery ribs, chopped
2carrots, diced
2garlic cloves, minced or put through a garlic press
2-1/2tablespoonsall-purpose flour
3large red-skin potatoes, peeled and chopped
4cupschicken stock or canned chicken broth
1/2teaspoonsalt
1/4teaspoonwhite pepper
1bay leaf
1 10-ouncepackage frozen corn kernels, thawed
1poundboneless skinless chicken breasts, cut into bite-size pieces
1cuphalf-and-half or whole milk
sweet paprika
Instructions
In a dutch oven, melt the butter over medium heat. Sauté the onions, celery, carrots and garlic until softened and onion is transparent, about 5 minutes. Sprinkle in the flour and cook, stirring constantly, until flour is incorporated and there are no lumps.
Add the potatoes, chicken stock, salt, white pepper and bay leaf, and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 10 minutes.
Add the corn and chicken, cover, and simmer for 25 minutes. Stir in half-and-half and simmer just until heated through, about 3 minutes. Remove and discard bay leaf. Sprinkle with paprika just before serving.
Check seasonings and add salt and pepper, if desired.