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Chicken Kettle

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  Condensed cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Water 3⁄4 Cup (12 tbs)
  Celery 1 Cup (16 tbs), sliced
  Onion 1 Medium, quartered
  Salt 1⁄2 Teaspoon
  Poultry seasoning 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Stewing chicken 5 Pound, cut up
  Potatoes 4 Medium, quartered
  Carrots 6 Small, cut in 2 inch pieces
  Flour 1⁄4 Cup (4 tbs)

In large heavy pan, combine soup, 1/4 cup water, celery, onion, and seasonings; add chicken.
Cover; cook over low heat 1 hour 30 minutes.
Stir occasionally.
Add potatoes and carrots.
Cook 45 minutes more or until chicken and vegetables are tender.
Remove chicken and vegetables to serving platter.
Gradually blend remaining 1/2 cup water into flour until smooth; slowly stir into sauce.
Cook, stirring until thickened.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5276 Calories from Fat 2320

% Daily Value*

Total Fat 257 g395.9%

Saturated Fat 73.8 g368.8%

Trans Fat 0 g

Cholesterol 1537.8 mg512.6%

Sodium 3896.2 mg162.3%

Total Carbohydrates 234 g78%

Dietary Fiber 31.4 g125.7%

Sugars 31.9 g

Protein 489 g977%

Vitamin A 1086% Vitamin C 288.8%

Calcium 59.1% Iron 154.6%

*Based on a 2000 Calorie diet

Chicken Kettle Recipe