I enjoy just about any kind of stew any time of the year. However, my chicken vegetable stew is absolutely perfect during cool fall and cold winter weather. It’s a nice and healthy dish and a very filling one as well. This stew is also great for those who may need a little extra boost when fighting seasonal colds and allergies.
Here are the ingredients you will need:
- 3 Cups Chicken Broth
- 1 Cup Water
- 1 Onion
- 1 Tbsp Minced Garlic
- 1/2 Cup Tomato Paste
- 1/2 Tbs Salt
- 1/2 Tbs Pepper
- 1/2 Tsp Cumin
- 1 Tsp Parsley
- 1 Cup each of Corn, Carrots, English Peas
- 16 oz bag of Green Beans
- 2 Tomatoes
- 1/2 Cup Sliced Green Onion
- Begin by pouring 3 cups of chicken broth and one cup of water into a large pot. Then, set the heat to medium high.
- Slice two large chicken breasts into cubes and add them to the pot as the water begins to simmer into a boil.
- While the chicken boiling in the broth, go ahead and slice one large onion and add it to the pot along with 1 Tbsp of minced garlic.
- Continue boiling as the onion and garlic begin to soften.
- Slice 2 medium sized tomatoes into chunks, slice up a 1/2 a cup of green onions, and set aside for later.
- Add and stir in 1/2 cup of tomato paste to the pot.
- As the stew continues to boil, add and stir in 1/2 tbs of salt, 1/2 tbs of pepper, and 1/2 Tsp of cumin.
- After seasoning the stew mix, add 1 cup each of corn, carrots, and english peas. Then, add one 16oz bag of green beans. Continue boiling the stew for 10 – 15 minutes or until the vegetables begin to soften.
- Add the green onions, tomato chunks, and 1 Tsp of parsley to the stew. Continue boiling for an additional 10 – 15 minutes or until the tomato chunks begin to soften.
That’s it! Add a little extra parsley, serve and enjoy!