MOM’S CHICKEN STEW
1. Cut 2-3 skinless, boneless chicken breasts into pieces.
2. Brown chicken pieces in a large pot with 2 tbsp olive oil and some garlic salt.
3. Add 12 cups chicken broth (I just use 12 cups of water and 6 packets of chicken bouillon) to the pot; bring to a boil.
4. Throw the following into the pot: 1 bag of baby carrots, 1 large onion (peeled and halved), 3 potatoes (peeled and cut into large pieces), 2 yams (peeled and cut into large pieces), and 2 parsnips (peeled and cut into pieces).
5. Boil until vegetables are fork-tender (approximately 20 minutes).
6. Using a measuring cup, extract about a cup of the broth from the pot and whisk in 1/2 cup of flour; when lumps disappear, pour back into pot and stir to thicken. Add more flour as needed.
Tip: You can transform this chicken stew recipe into a chicken soup recipe simply by cutting the chicken and vegetables into smaller pieces and foregoing the flour.
