Chicken Vegetable Stew

Chilly autumn days beg for a big pot of something simmering on the stove! This Chicken Veggie Stew is hearty and healthy and will warm you all the way down to your toes…

I posted this recipe last year but it’s so good I wanted to add it to my youtube channel for All-Things-Autumn…

Ingredients

*4 chicken breasts

(Put them in raw and whole-when soup & breasts are done, take them out and shred the chicken-put shredded chicken back into soup!)

*6 Cups Chicken stock

*1 28 oz. can diced tomatoes

*1 28 oz. can crushed tomatoes

*6 red potatoes diced

*4-6 slices of Canadian Bacon diced

(I use this to give a smoky flavor-it really makes a difference! Lower fat/calories than bacon& almost as good!)

*1 Tablespoon oregano

*2 cloves of garlic – chopped small

*Dash of celery salt

*Salt & Pepper to taste

*1/4 cup chopped cilantro

*1/2 large white onion-chopped

*1 cup chopped carrots

*2 cups white corn (I took it right off the cob)

*4 cups chopped cabbage

*1 cup squash (I used zucchini & yellow-1 each)

*****
Instructions:

Put everything in a heavy pot & bring to a boil for a few minutes, stirring quite a lot!

Simmer on low for a few hours, stirring now & then.
(the longer it simmers the better!)

Take out (done) chicken breasts and shred with a fork

Put shredded chicken back into soup & stir

(while it’s simmering, get someone to stir it for you while you soak in a hot candle-lit bubble bath…ahhhh)

Serve with crusty cheese bread…if, that is, you can eat crusty bread!

*****

~Live Cozy my friends~