Chicken Stew
This wonderful Chicken Stew tastes great, refrigerates well, freezes well, and can easily feed a crowd simply by adding more potatoes.
Servings: 4
Calories: 684kcal
Ingredients
- 1 chicken
- 2 lg onions chopped
- 7 cups water
- 4 cups canned tomatoes
- 6 med.potatoes peeled and diced
- 3 Tablespoons sugar
- 2 cups frozen or canned whole kernel corn
- 2 Tablespoon butter
- 5 teaspoons salt
- 2 teaspoons pepper
Instructions
- Cook chicken until done in water. Remove chicken from broth and discard skin. Separate meat from bones and shred meat.
- Dip off as much fat from the broth as possible.
- Simmer potatoes in 1 cup of broth in covered saucepan until done, do not drain. Mash potatoes slightly, keeping them lumpy.
- Add corn, onions, tomatoes, sugar, salt, and pepper to broth.
- Cover and simmer for 20 minutes.
- Add potatoes and chicken and simmer slowly with lid off for at least 45 minutes.
- Right before serving, stir in butter and let it melt. Best if made a day ahead and reheated to serve.
Nutrition
Calories: 684kcal