Makes 8 servings
Chicken and turkey stew is a wonderful comfort meal and a real crowd-pleaser.
Leftovers of this stew can be frozen for up to 3 months or refrigerated for up to 4 days and rewarmed later.
1 pound chicken, cut into bite-sized pieces
3 cups chopped potatoes with skins on
1 cup chopped carrots
1 cup uncooked rice
1 cup chopped cauliflower
1 cup chopped broccoli
1 cup chopped green beans
1⁄4 cup chopped fresh parsley, or 1 1⁄3 tablespoons parsley flakes
1⁄4 teaspoon kosher salt
1 cup uncooked egg noodles
- Put the chicken, potatoes, carrots, and rice in a large stockpot. Add enough water to cover the ingredients completely and simmer for 45 minutes to 1 hour.
- Add the cauliflower, broccoli, green beans, parsley, salt, and noodles and simmer for another 1⁄2 hour. When pierced with a fork, the meat juices should run clear. If not, continue to simmer until they do.
- Let cool to room temperature and serve.
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