Boil chicken until cooked. Drain the meat and let cool.
In a medium/large pot add 10 cups of water.
Add onions, celery, boullion and spices and bring to boil.
Reduce heat, add potatoes, chicken and pastas and let simmer on low heat until potatoes and pastas are cooked.
In the old days, they would cook a whole chicken and not drain it afterwards but used that liquid to build their stew from. Some would even leave some skin and bones with the meat but that does not appeal to me.
They would also make dumplings instead of using the shell pastas, it would thicken their stew considerably.
Serving
Suggestions
Crusty rolls or fresh bread.
Originally Submitted
6/13/2011
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