Deep South Chicken Stew

7 ingredients
2 steps

Ingredients

  • 1 can (16 Oz. Size) Low Sodium Chicken Stock
  • 2 pounds Skinless And Boneless Chicken Breasts
  • 1 teaspoon Each: Salt, Pepper, Parsley
  • 1 whole Large Yellow Onion, Diced Finely
  • 1 can (32 Oz. Size) Whole Tomatoes In Juice
  • 2 bags (12 Oz. Size) Frozen Mixed Vegetables
  • 1 can (15 Oz. Size) Diced Tomatoes

Directions

  1. 1
    In a large pot (Dutch oven) add chicken broth and chicken breasts. Bring to a boil and cook for 10 minutes on medium high. Remove chicken breasts to a cutting board (to cool down) but save the pot of chicken stock-we will be adding ingredients to it.
  2. 2
    Once chicken breasts have cooled use two forks and shred the meat. Into a mixing bowl add shredded chicken, salt, pepper, parsley and diced onion and mix well together. Add the mixture into the pot of chicken stock and return to stove on medium heat. Add whole tomatoes and juices (add them as is-do not break apart) and diced tomatoes into the pot and stir well. Cook for 15 minutes with the lid on. After 15 minutes of cooking time add the bags of mixed vegetables and stir together well. Cover pot again and cook for another 15 minutes. Serve with crackers, croutons, or biscuits.

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