Chicken Stew

Chicken stew is primarily a southern thing, or so I’ve seemingly found. At least the kind of chicken stew a southerner means when they are invited to a “chicken stew benefit for Clovis who has lung cancer real bad down at the fire hall on Saturday from 10 to 2.”

One of the things I love about cooking is taking a recipe and making it my own. Chicken stew has been in my family forever, and everyone has their special way of making it. Here is my quick, weeknight, two people take on it.

You will need:

1 pk (about 6 or so) chicken breast tenders
1 bag (16 oz) frozen carrots
1 bag (16 oz) frozen tender corn
1 can tomato soup
2 cans whole potatoes
1 can diced tomatos
1 medium to large yellow onion
4 oz (usually half a bag) of bag elbow macaroni
Water
salt and pepper to taste

I somehow missed getting a picture of this step – In a small to medium saucepan, bring thawed chicken to a boil. Boil for about 25 – 30 minutes or until internal temperature reaches around 180 degrees fahrenheit. Watch carefully, or the water will foam and boil over. I usually let it start boiling and then pour some off. You can use actual chicken breasts, but I use the breast tenders because, well, it’s less expensive.

In a separate, large pot add noodles to about 4 1/2 cups of water and bring to a boil.

Add carrots and corn and reduce heat to medium.

Chop the onion. I like large onion chunks, but how you cut it is really up to you.

After chicken has fully cooked, turn off the stove eye on the small sauce pot, drain water and allow the chicken to cool. Then shred with a fork.

Add remaining ingredients, chicken and about one more cup of water to stew. Turn heat to medium-high and bring to a boil. Boil for 5 – 10 minutes, then turn off stove. Add salt and pepper to taste (lots of pepper really makes it).

Cut the potatoes in halves as they are in the pot. Normally, I’d use real potatoes, but these were on sale at the grocery store. Well, that and I forgot the real ones and didn’t want to trek back across the store.

Serve with saltines.

Serves 4 – 5 for a night, or 2 for two days.

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