Chicken Stew

Chicken Stew Recipe

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Lynette !


This is like Brunswick stew but with just chicken. Great for a cold night.


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25 Min
3 Hr 50 Min
Stove Top


  • 3 lb
    chicken, broiler-fryer
  • 1 1/2 tsp
  • 1 c
    peeled, chopped red potatoes
  • 15 oz
    can tomato sauce
  • 1 3/4 c
    frozen lima beans
  • 2/3 c
    onion, chopped
  • 1 3/4 c
    frozen whole kernel corn
  • 1 tsp
  • 1/4 tsp
  • 1/8 tsp
  • 1/8 tsp
    ground red pepper
  • 1/8 tsp
    dried oregano
  • 1/8 tsp
    poultry seasoning

How to Make Chicken Stew


  1. Place the chicken and 1 1/2 teaspoons salt in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat and simmer 2 to 2 1/2 hours or until done. Drain, reserving the broth.
  2. Remove and discard the skin from the chicken. Bone the chicken and chop the meat. Set aside.
  3. Skim the fat from the reserved chicken broth. Return the broth to the Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, until the broth is reduced to 2 cups.
  4. Add the potato and simmer for 10 minutes. Add the tomato sauce, lima beans and onion, and simmer an additional 20 minutes.
  5. Stir in the reserved chicken, corn, and the remaining ingredients. Simmer an additional 10 to 15 minutes or until the vegetables are tender.

Printable Recipe Card

About Chicken Stew

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Heirloom

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