Shelly's Recipe

TEXAS CHICKEN STEW

Category: Stews

1 fryer or 4 chicken breasts
2 cans Mexican stewed tomatoes
1 can tomato soup
2 cups water
1 small can V-8 juice
2 cloves garlic, minced
1 onion, diced
Salt and pepper, to taste
1 small turnip, peeled and diced
2 carrots, peeled and diced
2 potatoes, diced
1 cup frozen broccoli florets
1 cup frozen cauliflower florets
1 small pkg frozen soup vegetables

In a Dutch oven, boil chicken with next 8 ingredients. When chicken is tender, remove from stock and cool, debone and dice. Place next 3 vegetables and spices into stock and add additional water if needed. Cover and simmer until potatoes are almost tender. Add remaining vegetables and chopped chicken. Simmer until all vegetables are tender.