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Lynda’s Chicken Stew

5 star Avg. rating 5 from 3 votes.

Recipe Information

Recipe Created By: Lynda Mitchell


1/2 cup all-purpose flour
3-4 stalks celery, chopped
1/2 cup margarine
3-4 carrots, peeled and chopped
1 10 oz box frozen peas
1 recipe Chicken Broth (see below)


Start by making Lynda's Chicken Broth.

Add potatoes, carrots, and celery to a pot, and add enough chicken stock to cover, and bring to a boil over high heat. Reduce heat to medium high and cook about 20 minutes or until tender.

While vegetables are cooking, in a separate pot, melt the butter and stir in the flour over medium heat. Cook 5 minutes, stirring constantly. Don't let it burn. Add enough of the reserved chicken broth, stirring constantly to make a very thick sauce. Then add the cooked vegetables with the broth they have cooked in. Stir really well and the broth will thin down the sauce to a gravy-like consistency. Add more broth, if necessary, to achieve the consistency of the sauce desired.

Simmer 5 minutes and add salt and pepper to taste. Add chicken at the end and heat through.



Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.