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Country Chicken Stew

Author The Inspired Home


  • 4 slices bacon after cooking, diced
  • 1 small onion diced
  • 1 tsp . dried oregano
  • 2 cans cream of chicken soup I prefer the reduced fat kind
  • 1 ½ soup cans of water
  • 4 medium potatoes I like to use red potatoes, unpeeled, peeled & cut into chunks
  • 2 medium carrots or a handful of baby carrots, diced
  • 1 cup frozen cut green beans
  • 1 ½ cups cooked chicken cubed


  1. In large pot over medium heat, cook bacon slices until crisp. Transfer to paper towels to drain; set aside. Reserve hot drippings in pan.
  2. In the hot drippings cook the onion and oregano until onion is tender.
  3. Add soup, water, potatoes and carrots. Heat to boiling, stirring occasionally. Reduce heat to low. Cover and cook 15 minutes, stirring occasionally.
  4. Stir in the beans. Cover, cook 10 minutes. Stir in diced bacon and chicken and heat through. Serve!