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[align=center]Chicken Tomato Vegetable Stew.[/align]


1. 1 pound of boneless skinless chicken breast, cubed to aprox. ½ inch cubes.

2. 3-4 medium potatoes, cubed to aprox. ½ inch cubes.

3. 2 large carrots, cut to aprox. ½ inch slices.

4. 3 stalks of celery, cut to aprox. ½ inch slices.

5. 1 medium green pepper, cubed to aprox. ½ inch cubes.

6. 1 large family size can Campbell’s Condensed Tomato Soup, 1 can water.

7. 2 tsp. or two cubes chicken flavored bouillon.

8. ¼ cup each loosely packed dried chive and parsley.

9. ¼ tsp turmeric.

10. ¼ tsp black pepper.

11. ½ tsp coarse sea salt.

12. 2-3 Tbs EVOO (Extra Virgin Olive Oil).

In large stock pot, add oil, turmeric, salt and pepper heat to high.

Add chicken cubes and brown thoroughly over medium high heat until nicely caramelized, about 10-15 minutes stirring frequently. Do not drain.

Add condensed soup, water, and all the rest of the ingredients.

Lower heat to low and simmer for one hour or until vegetables are cooked to your liking.

Serve in medium stew bowl with bread sticks, top with oyster crackers and shredded cheddar if desired.

Enjoy, even the kids will love and eat this healthy chicken vegetable stew!

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