Directions:
In a 2-guart pot over medium heat, empty contents
of the two soups and the broth. Mix together and add dried
onion flakes so they can rehydrate. Let the mixture cook for
5 minutes stirring frequently to prevent sticking and to mix
ingredients.
Add all the rest of the ingredients. Stir together and
cook until mixture begins to bubble about 10-12 minutes
more. Stir to make sure all ingredients are hot.
Remove from heat and serve immediately. Great with fresh
bread, toast or whole wheat crackers. Add a green or fruit
salad to make a well-balanced meal.
Notes: Let everyone salt their stew to taste. Since the
canned ingredients may have salt, there is probably enough
salt in the stew.
Eat now and later.
This stew freezes well for up to 3 months. Make a double
recipe and freeze in 1 quart of single portions for serving
later. Make sure you cool stew down before putting in
freezer BUT do not leave out for more than 2 hours.
You can refrigerate leftovers up to 2 days.
Better
for budget
Instead of canned chicken meat, use leftover cooked
chicken. Add a full cup of cut up cooked chicken meat
instead of the canned chicken.
If you are starting with raw chicken, put the chicken
broth into a pan and add ¼ cup of water and bring to a boil.
While it is boiling cut up enough raw chicken to make 1 ¼
cup. Add ¼ teaspoon of salt to the boiling broth and the raw
chicken, reduce to a bubbling simmer and cook covered for
3-4 minutes.
After the chicken is cooked add the rest of the
ingredients for the stew and cook for 10-12 minutes until
bubbling.
One economical idea is to bake a whole chicken. Have
fresh baked chicken the first night and use leftovers for
quick chicken stew.
If you have more time:
Heat the 2-quart empty pot over medium heat. Add 1
tablespoon olive or canola oil and heat.
Chop ½ cup raw onion and add to pot. Chop up 3 stalks of
celery and add. Saute celery and onion until limp and then
add the other ingredients as directed above with the
exception of the dried onion flakes.
If you want to use fresh vegetables, chop up a mixture of
vegetables to make 2 ½ cups and sauté before adding the
soups, broth, seasonings and chicken.
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