Caraway Chicken And Vegetable Stew



  1. Combine chicken, 3 3/4 cups water, bouillon granules, salt, caraway seeds, and pepper.
  2. Simmer, covered, for 40 minutes.
  3. Stir in green beans, carrots, celery, mushrooms, and pearl onions.
  4. Return to boiling, reduce heat and simmer, covered, for 10 minutes.
  5. Remove chicken pieces from the stew.
  6. Cut meat off bones (discard bones).
  7. Add to vegetable mixture in Dutch oven.
  8. In a bowl combine the 1/4 cup cold water and flour.
  9. Whisk until smooth.
  10. Add to stew and cook and stir until thickened and bubbly.
  11. Cook and stir for 1 minute.