• Serves 8

New England Chicken Stew

• 4 Tbsp. butter
• 1 medium onion (about ¾ cup), chopped
• ¼ cup flour, or 2 Tbsp. cornstarch
• 6 cups chicken broth
• 2-3 cups cooked chicken, diced or shredded
• Freshly ground black pepper
• 1-2 Tbsp. sherry (optional)

In a 4-quart pot, melt butter and sauté onion for five minutes. Add fl our and stir continuously for 30 seconds. Add broth, raise heat, and bring to a simmer. Add contents of soup mix. Bring to a simmer again, cover and cook 30 minutes. Add cooked chicken, pepper to taste and sherry (if desired), cover and cook 15 minutes. Add additional chicken broth to desired thickness. Garnish with a biscuit or crackers.

Makes eight 8-oz servings.