Just Because I Was In The Mood...

...I give you:

Chicken Vegetable Stew!

Ingredients:


1 lb boneless chicken breast (cut into bite size pieces)
2 cans cream of chicken soup
6 celery stalks chopped
pkg baby carrots chopped
6-7 red bliss potatoes (chopped into bite size pieces)
1/2 stick butter
2 lg Spanish onions chopped
4 cloves garlic chopped
fresh ground pepper
ground thyme (few shakes)
8 cups chicken stock
all purpose flour (two hand fulls)
mixed frozen veggies
1/2 box ditalini pasta
1/2 cup whole milk

Directions:


Melt butter in large soup pot



& saute all at once, onions, garlic & celery, fresh ground pepper & ground thyme until celery starts to become transparent.



Once that happens, add chicken & cook for about 8-10 minutes...



then add hand fulls of flour to create a roux.


Once thick, add stock



& all the veggies & mix well.



Then add both cans of cream of chicken soup & again mix well.


Lower the heat, cover & allow to simmer until it reaches a low rolling boil.


Once potato's are fork tender, you may add your pasta (raw) & it'll cook within the stew in about 10-15 minutes.

Once pasta is cooked, take pot off the heat & allow to sit for at least ten minutes before serving.



Serve with fresh loaf of garlic bread & freshly grated parmegiano regianno cheese to top.

ENJOY!