Autumn Medley Stew

Liz Teaff

2 can stewed tomatoes (15 oz.)
2 cups water
2 chicken bullion cubes
1 yellow onion, cut
4 cups cooked rice
2-3 med. carrots, sliced into coins
3 celery stalks, cut into 3" pieces
1/2 tsp. black pepper
1 green pepper, coarsely chopped
1 tsp. rosemary
2 potatoes raw diced
1 tsp. Italian seasoning
1 chicken
4 cloves garlic, crushed
1 TBS honey

In a large soup kettle, simmer chicken. In broth from chicken. Add onion & celery to chicken as it simmers. While it’s cooking you can slice other vegetables. When chicken is cooked throughout, remove and set aside. Add tomatoes, potatoes, carrots, peppers and spices to onion, celery and broth mixture. Continue to simmer. Break chicken into chunks, debone and add to stew. Simmer 30 min. or until carrots and potatoes are done. Add rice and simmer 10 more min. Enjoy! This is my favorite chicken soup and so easy and tasty.

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