Although the name says Stew, this hearty dish is more like a soup. It's a perfect way to use up chicken left over from that roast chicken you made over the weekend. If you have had a busy day, stop by the store for one of those cheap rotisserie chicken....either way, you'll end up with a tasty dish sure to warm up the hearts and bodies of your loved ones on these cool Fall nights.
2 c. cubed potatoes (you may use any kind you wish)
1 c. thinly sliced yellow onion
1 - 14 oz. can of tomato sauce
2 large cans or 2 boxes of chicken broth
6 slices of bacon, uncooked, cut into chunks
3 c. shredded cooked chicken
1/2 t paprika (you may also use smoked paprika if you have it)
1/2 t kosher or sea salt
1/4 t ground cayenne pepper (or to taste)
2 c frozen baby lima beans
2 c frozen corn
In dutch oven or large cooking pot, combine the first 8 ingredients and cook over medium heat. Bring to boil, then reduce heat and simmer for 30 minutes or until potatoes are tender, stirring occasionally. Stir in corn and lima beans and simmer an additional 15 minutes. Serve piping hot in large bowls....mmmmmm Tasty
Paired with my Whole Wheat Rolls, this menu is a healthy and tasty alternative to the traditional beef stew.
The Crow's Nest