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Chicken Stew
Recipe by Sandra Huneycutt
This is a homemade recipe and I don't really measure anything. I just know how much I need for the size pot I use. You may need to experiment on the desire taste. This is great for a cold winter night!


  • 1 Whole chicken, cut up, skin on
  • 1 can Low-sodium chicken broth
  • 2 cubes Chicken boullion
  • 1/2 cup Canned milk
  • 1/4 gallon Milk (more or less depending on how much stock you have after cooking; taste and make sure you don't put too much or you will lose the chicken flavor)
  • 1/2 stick Margarine
  • 1 bunch Egg noodles


  1. Wash chicken and put in stew pot covered with water.
  2. Add 2 bullion cubes, bring to a boil, reduce heat to medium and cook for 45-60 minutes or until chicken is tender (make sure you do not cook out all the water).
  3. Remove chicken from the pot.
  4. You should still have a good chicken stock of approximately half a gallon.
  5. Add can of chicken broth, margarine and noodles, cook until noodles are tender, approximately 15 minutes.
  6. Add pulled chicken, 1/2 cup of can milk and approximately a fourth of a gallon of regular milk. You may need to add more milk depending on your personal taste and the desired thickness. If you prefer your broth a bit thicker, add a couple tablespoons of corn starch to thicken. If you prefer a richer taste, add more can milk.
  7. Serve with saltine crackers and pickle spears. Enjoy!
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