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.


★★★★★ 1 vote

30 Min
1 Hr


Add to Grocery List

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

How to Make Chicken Stew


  • 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.

Printable Recipe Card

About Chicken Stew

Course/Dish: Chicken Soups
Other Tag: Healthy

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