A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.

  • Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

Nutrition Facts

307 calories; 4.5 g total fat; 80 mg cholesterol; 1113 mg sodium. 32.9 g carbohydrates; 34 g protein; Full Nutrition

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78 Ratings
  • 5 star values: 41
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  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0