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Winter Squash Soup
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Bread Bowl Chicken Stew
Yield: Makes 4 servings
Ingredients:
2
medium Yukon Gold potatoes, peeled and diced (about 11/2 cups)
1
cup diced carrots
3/4
teaspoon salt, divided
4
(5-inch) round sourdough or Italian bread loaves
Nonstick cooking spray
2
tablespoons margarine or butter
12
ounces boneless skinless chicken breasts, cut into bite-size pieces
2
tablespoons all-purpose flour
1/4
teaspoon black pepper
1/8
teaspoon dried thyme leaves
1/8
teaspoon paprika
1
cup chicken broth
1
cup frozen peas, thawed
1
large green onon, minced
Preparation:
1.
Preheat oven to 400°F. Place potatoes, carrots and 1/2 teaspoon salt in medium saucepan. Cover ingredients with water. Bring to a boil; cook about 15 minutes over medium heat or until vegetables are tender. Drain and set aside.
2.
Cut off top third of each bread loaf. Pull out soft insides; reserve for another use. Spray inside of loaves with cooking spray. Place bread on baking sheet. Bake 10 minutes; set aside.
3.
Melt butter in large saucepan over medium heat. Add chicken; brown 5 minutes, stirring occasionally. Add flour, remaining 1/4 teaspoon salt, pepper, thyme and paprika. Cook and stir 1 to 2 minutes. Gradually stir in chicken broth; cook and stir until mixture thickens. Stir in potato mixture. Add peas and green onion. Simmer 5 minutes. Spoon into hollowed bread "bowl."
This recipe appears in:
Stews
