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Pennsylvania Dutch Chicken Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.1056
Energy (kCal)864.0204
Carbohydrates (g)163.076
Total fats (g)18.1632
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine soup, potatoes, squach, carrots, onions, corn, celery, dill, salt and pepper in a large 6 quart crockpot; stir well. | 2. Add chicken on top of soup mixture. | 3. Cook on Low for 6 to 7 hours. | 4. I place 3-4 frozen chicken breast halves in to the crockpot. | 5. By adding frozen chicken at the beginning, this helps from having dried out chicken. | 6. Remove chicken to cutting board and skim off fat from soup mixture. | 7. In a small mixing bowl, blend together flour and water. | 8. Next, stir in sour cream. | 9. Add this mixture to soup that is in the crockpot. | 10. Cook for an additional 30 minutes until soup mixture thickens. | 11. Shred meat and add this along with peas to crockpot for the last 30 minutes. | 12. Serve over hot cooked egg noodles. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream chicken soup 2 cans 408.9955 55.4747 13.3853 15.0213
    yukon gold potato 2 cups peeled diced - - - -
    butternut squash 2 cups peeled diced 126.0 32.732 2.8 0.28
    carrot 2 cups diced 104.96 24.5248 2.3808 0.6144
    onion 1 1/2 cups 96.0 22.416 2.64 0.24
    corn 1 cup frozen 124.7 27.115 4.7415 1.9575
    celery rib 2 chopped - - - -
    dill 2 tablespoons snipped 0.4784 0.0781 0.0385 0.0125
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    chicken thigh 6 skinless skinless - - - -
    purpose flour 3 tablespoons - - - -
    egg noodle 1 package - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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