Description
A comforting chicken stew made with tender shredded chicken, vegetables, and saltine crackers for a deliciously thick texture.
Ingredients
Scale
- 1 (5 to 6-pound) whole chicken
- 2 medium sweet onions, unpeeled and quartered
- 3 ribs celery, roughly chopped
- 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 2 tablespoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 8 cups water
- 3 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
- 2 cups whole milk, at room temperature
- 14 saltine crackers, crushed (about 3/4 cup), divided, plus whole saltines for serving
- Hot sauce, for serving, optional
Instructions
- In a large pot, combine the chicken, onions, celery, thyme, salt, and pepper. Pour in the water, cover the pot, and bring to a boil over high heat. Reduce to a simmer and cook, covered and undisturbed, for about 1 hour. Skim and discard any excess fat as needed.
- Transfer the chicken to a cutting board to cool slightly, about 10 minutes. Meanwhile, strain the broth through a fine-mesh strainer into a large heatproof container; discard the solids. Wipe the pot clean, then pour in 6 cups of the chicken broth. (Reserve any remaining broth for another use.)
- Pull the cooled chicken from the bones and shred, discarding the bones and skin. Set aside.
- Bring the broth in the pot to a simmer over medium heat. In a small bowl, stir the softened butter and flour together to form a paste. Whisk the paste into the simmering broth until it’s well combined. Add the milk and cook, stirring occasionally, until the liquid is slightly thickened, about 7 minutes.
- Add three-quarters (about 1/2 cup) of the crushed saltines to the pot and cook over medium heat, stirring often, until they begin to soften, about 1 minute. Add the shredded chicken to the pot and cook until warmed through, about 2 minutes. Taste the chicken mull and adjust the seasoning with additional salt and pepper, if needed.
- Divide the stew between bowls and garnish with the remaining 1/4 cup crushed saltines. Serve with hot sauce and more saltines on the side, if desired. Refrigerate leftovers in an airtight container for up to 4 days.
Notes
- For a thicker stew, add more crushed saltines.
- This recipe is easily customizable with your favorite vegetables.
- Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg