Chicken Stew

Thought I would share this recipe as we are entering days of colder weather. When it begins to get dark earlier and the chilling wind sets in, I always love a big pot of hot soup. This is the perfect recipe for a cold fall or winter day. It does make a large pot full of stew, so I like to freeze the leftovers and have meals at hand in the freezer.

For this recipe, you need: about 6 medium sized potatoes, 2 cups frozen corn, 2 cups frozen lima beans, 2 cups crushed tomatoes, 2 cups of tomato sauce (not pictured--oops), sugar (I prefer ideal, a sugar substitute), a whole chicken, salt & pepper, and 2 Tbsp. butter

Cover chicken with water and cook over medium to medium-high heat until it is done.When chicken is done, remove it from broth and set aside to cool a bit. Keep broth for the stew. Do NOT throw it out!

While the chicken is cooking, peel and dice the potatoes.

Pour enough broth into another pot to cook your peeled and diced potatoes. Add potatoes to the broth and cook until they are tender.

 Remove about a cup of potatoes and place into a coffee cup.

Smash these with a fork. This will later be added back to the stew to thicken it.

After the chicken has had time to cool, remove all of the meat from the bones and shred.

Add the corn to the original large pot of broth.

Pour in 2 cups tomato sauce,

2 cups of crushed tomatoes,

3 Tablespoons of sugar,

and salt & pepper to taste. Cover and simmer for 20 minutes.

Then add the cup of smashed potatoes,

the rest of the cooked potatoes in broth,

and the shredded chicken.

That's one FULL pot! Now leave the stew uncovered and simmer for about 45 minutes.

Just before serving, drop in 2 Tablespoons of butter and let it melt.

Chicken Stew

-whole chicken

-6 medium potatoes

-2 cups of frozen corn

-2 cups of frozen baby lima beans

-2 cups tomato sauce

-2 cups crushed tomatoes

-3 Tbsp. sugar

-2 Tbsp. butter

-Salt & Pepper

Cook the chicken in boiling water over the stove. Remove chicken from the broth. Allow the chicken to cool and then pull the meat and shred. Spoon out as much fat from the broth as possible. Pour enough broth into another pot to cook your peeled and diced potatoes. Cook these in your broth until done. Remove about a cup of the potatoes and smash them in a coffee cup. Add corn, lima beans, crushed tomatoes, tomato sauce, sugar, salt, and pepper to your original large pot of broth. Cover and simmer for 20 minutes. Add the smashed potatoes, diced potatoes in broth, and shredded chicken to the pot and simmer with the lid off for about 45 minutes. Stir in 2 Tablespoons of butter and allow it to melt just before serving.