Chicken and Vegetable Stew

Recipes » Soups, Stews and Chili » Meat and Poultry

From Heather McPherson ~~at; The Orlando Sentinel

Yield: 8 Ready in 2 hours

Cuisine: AmericanMain Ingredient: Chicken

(5, 1) 100% would make again (reviews)

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Verified by stevemur

Original recipe makes 8

32 ouncesfat-free chicken broth

4 skinned, bone-in chicken breast halves; (2 1/4 pounds)

1 mediumOnion; chopped

2 Ribscelery; chopped

14 ouncesfrozen white corn

16 ouncesfrozen baby lima beans

14 1/2 ouncescrushed tomatoes

1/3 cupKetchup

1/4 cupcountry ham; chopped

1 tablespoonSugar

3 tablespoonsred-wine vinegar

1 teaspoonWorcestershire sauce, hot sauce and dried marjoram

Chicken and Vegetable Stew Preparation

1. Boil broth in Dutch oven over medium-high heat. Add chicken, onion, celery. Return to boil. Reduce heat. Simmer 30 minutes. Remove chicken from pan. Let cool slightly. Remove bones and discard. Shred chicken.

2. Add corn, beans, tomatoes, ketchup, ham, sugar, vinegar, Worcestershire, hot sauce, marjoram and chicken to pan. Boil. Reduce heat. Simmer 30 minutes.