Chicken Stew

Carol Lattier


this is one of those lovely meals that can take a couple of hours to let the flavors marry, or can be done in one hour if you are rushed.

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★★★★★ 1 vote
30 Min
1 Hr


chicken legs
32 oz
box of chicken broth
poblano pepper, seared, seeded and peeled
salt to taste
1 can(s)
mexican tomatoes
thinly sliced onion
celery stalks (use leaves also), chopped
okra pods, sliced
yellow crookneck squash, thickly sliced


1Sear the poblano pepper until the skin blisters on all sides. Put it in a ziplock bag for 15 minutes. Then pull the stem along with most of the seeds out. Wipe away any remaining seeds and the skin with a paper towel. Chop the pepper into large pieces. (Note: I'll do this with several poblanos at once and then freeze them on parchment paper and store the frozen pieces in the freezer in an airtight ziplock bag until I need them for a recipe...easier that way)

2Put chicken legs, poblanos, broth, salt, mexican tomatoes, celery and onions into a small stew pot. Bring to a boil and reduce to a simmer until the chicken legs are completely cooked and tender.

3Remove the chicken legs, debone and deskin them and return the chicken meat to the pot and continue simmering.

4twenty minutes before you want to serve this soup: salt and pepper (to taste) the sliced squash and okra and drop them into the simmering liquid. Simmer for 20 minutes.

5Serve chicken soups with crusty bread and enjoy.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Healthy