Chicken Stew

Mmmmm, chicken stew. Another wonderful comfort food. Next time you have a hankering for it, don't reach for a can! You can make this stew from ingredients found in most kitchens. And it tastes wonderful, too. Enjoy!

Jenno's Chicken Stew

• 1 large chicken breast (bone in or boneless, doesn't matter)
• 2 potatoes, peeled and diced
• 4 carrots, sliced into 1/4" pcs
• 2 organic chicken bouillon cubes
• 3 tbsp butter
• 3 tbsp flour
• 1/2 cup frozen peas
• 1/2 cup frozen corn kernels
• 1 tsp dried parsley
• s&p to taste

1. In a large pot, place chicken breast, potatoes, carrots, and bouillon cubes. Add enough water so chicken breast is fully submersed. Cook on high heat for 20-30 minutes, or until veggies are soft and chicken is thoroughly cooked.
2. Drain everything from pot, making sure to reserve liquid (stock). Put potatoes and carrots back into pot, setting chicken breast aside. Lightly mash potatoes and carrots with back of spoon, then add 4 cups of reserved liquid to pot. Simmer on med-high heat.
3. Using 2 forks, shred cooked chicken breast into bite-sized chunks. Add to mixture in pot.
4. In a small sauce pan, melt butter. Once melted, add in flour and continue to stir until flour is mixed in and a paste is formed (this is called a roux). Slowly add roux to pot, stirring continuously until combined.
5. Toss in peas, corn, and parsley. Simmer on med-low heat for 20-30 minutes, stirring occasionaly. Stew will thicken as it simmers. Make sure to sneak a taste and season with s&p, if desired.
6. Serve over buttermilk biscuits and ENJOY!