Chicken Vegetable Stew

When everyone is sick in the house I automatically think of chicken noodle soup. This time I wanted to change things around. 

So I made them a chicken stew. Ohhhh came out fantastic. Very hardy, full of flavor. This stew will warm your belly during those cold days and give you some comfort when your sick.


  • Large 8 quart stock pot
  • Spoon for stirring
  • Tongs
  • Cutting board and knife


    • 3 skinless chicken breast (fully cooked and chopped into bite sized pieces)
    • About 6 white potatoes (cleaned and cut into fourths)
    • 3 bay leaves
    • 1- 1/2 cups of celery chopped thin
    • 1 cup of frozen corn
    • 1 cup of sliced carrots
    • 1 whole yellow onion (peeled and diced)
    • 3 garlic cloves (pealed and sliced)
    • 4 stems of fresh tyme leaves removed
    • 2 tablespoons of butter
    • About 6 stems of fresh parsley diced
    • 2 – 49 ounce cans of chicken broth
    • Salt and pepper

    In your large stock pot boil your chicken breast till pink is gone. Remove with tongs, cut into bite size pieces and set aside.
    Drain water from pot.

    In your stock pot add your butter, onions and garlic saute till tender on medium low.

    Now add your chicken broth and bay leaves. Cook for about 20 minutes stirring occasionally.

    Next add all remaining vegetables and tyme. Stir, cook on medium till potatoes are tender, stir occasionally. Carefully taste add salt and pepper. Remove bay leaves when complete.

    Chop your parsley and add to your stew.

    Serves about 8 bowls. Serve warm.


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