Chicken stew

2
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.

Rating:

☆☆☆☆☆ 0 votes

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.

How to Make Chicken stew

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.

Printable Recipe Card

About Chicken stew

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




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