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Chicken-and-Vegetable Stew

It’s my favorite time of year!

Time to throw a bunch of ingredients in a pot, heat it up and serve with cornbread!

This is a great stew that I snagged from Southern Living several years ago. I’ve changed it slightly.


1 T olive oil

1 (32-ounce) container chicken broth

4 chicken breasts (I put mine in the crock pot first thing in the morning, so they’re ready to shred by mid-day).

1 medium onion, chopped

2 celery ribs, chopped

1 (14-ounce) package frozen corn

1 (16-ounce) package frozen baby lima beans

1 can crushed tomatoes

1/3 cup ketchup

1/4 cup chopped country ham (I don’t use this).

1 T sugar

3 T red wine vinegar

1 t Worcestershire sauce

1/2 to 1 t hot sauce

1 t dried marjoram

I use s & p to taste.

Once the chicken is ready and shredded, sauté the onion and celery in olive oil for about 4 minutes. Add all ingredients and bring to a boil. Lower heat and simmer, stirring occasionally until beans are tender, around 30 minutes.


2 Comments Post a comment
  1. Karen Rehkopf #

    Looks great! Question about the hot sauce, think it is mild enough for little kids to eat? That seems like such a small amount, so I think it should be ok.

    November 4, 2013
    • I can’t even taste it; It’s a pretty mild soup. The kids are eating it now with no trouble.

      November 4, 2013

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