Ingredients for Southern Chicken Stew
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup chopped potatoes (optional)
- Squash
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- Creamed Corn
- 1 tsp dried rosemary
- Generous seasoning of salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 4 cups chicken broth
- 1/2 cup frozen peas (optional)
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How to Make Southern Chicken Stew
- In a large, heavy-bottomed pot or Dutch oven, combine 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 4 cloves garlic (minced), 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, and 4 cups of chicken broth.
- Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for at least 60 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- Remove the bay leaf. If desired, add 1 cup of chopped potatoes and 1/2 cup of frozen peas during the last 20 minutes of cooking.
- Season generously with salt and freshly ground black pepper to taste. Taste and adjust seasoning as needed.
- Serve hot with crusty bread or cornbread for dipping.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
28g
Fat
8g
Carbs
10g
