This simple, yet oh, so scrumptious, Chicken Stew falls into my “will make again this winter and many winters to come” soup category. I love soups and stews and chilis this time of year. Nothing better than a pot of something yummy bubbling on your stove all afternoon.
I did find out the Big Guy doesn’t like potatoes in his stew. So next time I make it, I plan on substituting a few cans of great northern beans, or perhaps sweet potatoes (apparently, sweet potatoes are acceptable, but your basic russet or red is not).
With the addition of some poblano peppers and southwest seasonings like chili powder and cumin, this stew could easily become Mexican Chicken Stew.
But I like it plain and simple, discreetly served with Saltines. I say “discreetly” because if you open a package of crackers near the Little Guy, he will immediately hate whatever other food is before him and will demand all the crackers he can get. So, sneak a few Saltines in if you can. Shredded cheddar totally optional and not really needed, although I did experiment for your benefit with it.
Simple, Scrumptious Chicken Stew
7 cups water, or enough to cover the chicken completely
6 medium russet potatoes, peeled and diced – or a few cans great northern beans, drained and rinsed
2 lg onions, finely chopped
28 oz crushed tomatoes
15.5 oz petite diced tomatoes
2 cups frozen corn
3 Tbsp sugar
2 Tbsp garlic powder
2 Tbsp crushed oregano
5 tsp salt
2 tsp pepper
Place chicken in very large stockpot and cover with water. Bring to a boil, then simmer until the chicken is done. Remove chicken from pot. Discard skin. Separate meat from bones and shred or finely chop meat.
Meanwhile, put potatoes and onions in the chicken broth you’ve created and simmer about 15 minutes. Remove 1 cup of beans and mash with a fork. Return to pot and stir to combine. These will help thicken the broth slightly.
Add corn, tomatoes, sugar, garlic powder, oregano, salt, and pepper to broth.
Cover and simmer for 20 minutes.
Return chicken to pot (you don’t have to use all of it, depending on how chicken-y you want your stew to be) and simmer slowly, uncovered, for at least 45 minutes.
Freezes beautifully. As with most stews, it is even better the next day.