Chicken Stewp
| Prep Time: 15 min | Serves: 8 |
| Cooking Time: 60 min | Yield: 8 one and a half cup servings |
This stew/soup is super healthy and if you use breasts instead of thighs it is even healthier. I also suggest making your own chicken stock. One of the best stocks I make is with the leftovers from the rotisserie chicken. In addition I like spicy food so I put one fresh jalapeño in mine. Take out the seeds if you don't want it too hot. Or leave it out all together. Lastly, you can also improve on this recipe by adding lemon and some rind when you put in your aromatics. It's delicious!
Ingredients
- 1/2 Large Zucchini
- 1/2 medium Yellow Squash (aldi)
- 1 medium Russet Potato
- 1 medium or Sweet Potatoes/yams
- 2 unit Chicken, Thigh
- 2 1/2 cups Chicken Stock - Homemade
- 1/4 cup Carrots
- 1 medium stalks Celery
- 1 cup Chard, Swiss
- 1 cup Mini, Raw, Sweet Bell Peppers
- 1 medium Onion, Raw
- 1 Jalapeno Pepper
- 1 1/2 cups Mushrooms
Directions
Start with the stock and your pieces of chicken and keep on a low boil then add your aromatics. After about 15 minutes add the potatoes and carrots. After another 20 minutes add the squash and zucchini and chard. Let this all simmer for another 15 or 20 minutes. When your potatoes are almost the consistency you like them, put in your mushrooms and let that simmer for another 15 minutes with the lid on. If it isn't thick enough, remove the lid and let it cook down. Also, as far as seasoning, I add a little pepper and a little sea salt, but that is up to your palate.