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Category: Stews
Prep Time: Cook Time: Total Time:
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.
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TEXAS CHICKEN STEW
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Category: Stews
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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