This stew is a staple at the TabyanInn during the cold weather months. The rich flavors and broth just warm the soul. Our guests love it.

  • 1 5-6 lb. chicken, cut into pieces
  • 2 cups water
  • 4 cups chicken broth
  • 2 teaspoons salt, divided
  • 2 teaspoons black pepper, divided
  • 1 bay leaf
  • 4 stalks celery, diced
  • 3 carrots, diced
  • 1 large onion, diced
  • 5 medium red potatoes, sliced
  • 1 15-oz. can great northern beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 6 cloves garlic, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon Italian seasoning
  • 4 Roma tomatoes, halved lengthwise and sliced

In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 teaspoon salt, 1 teaspoon black pepper and bay leaf, covered, over medium-low heat for one hour.

Remove chicken and set aside to cool. Pour broth through strainer and add broth back to Dutch oven.

Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining salt and pepper. Reduce heat to medium and cook, uncovered, for 45 min.

Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside. Once vegetables and broth have cooked for 45 min., add chicken and stir to combine.

Cover pot, remove from heat and let stew rest for 30 min. Stir and serve with cornbread or crusty bread.

Prep time: 15 min.
Cook time: 3 hours.
Serves: 8.

Notes

Source: Unknown.