Chicken stew

toni coleman

By
@tzsnotes

I love making and eating this when it's rainy and cold. I made the recipe up one afternoon when trying to find a way to eat more vegetables. I shared the receipe with a long time friend and her husband - they love it! It will remind you of chicken gumbo without all of the calories. Hope you enjoy it.


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Rating:

Serves:

6 people or 4 really hungry ones!

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 c
rotisserie chicken, deboned
1 can(s)
rotel tomatoes, undrained
3 c
chicken stock
1 can(s)
cream of mushroom soup
1/2 c
bell pepper, chopped
1/2 c
onion chopped
1 c
chopped okra (can be frozen)
1 c
fresh/canned whole kernal corn
pepper to taste
salt sparingly
3-4 medium
fresh zucchini chopped
4-5
green onions chopped

IF AVAILABLE USE GUMBO VEGETABLES FROM THE FROZEN FOOD AISLE.

THIS WILL MAKE THE PREP TIME EVEN FASTER.

Directions Step-By-Step

1
Be sure that all skin is off of chicken and the meat is shredded into bite size pieces. Add all ingredients into 3 qt dutch oven and simmer until veggies are done.
2
About 20 minutes.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southern
Dietary Needs: Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy