Chicken Vegetable Stew (two ways)

3  chicken breasts - cubed

2  onions - chopped

3  celery stalks with tops - sliced

3  carrots - cut in big pieces

12oz  fresh green beans - sliced

2  cloves Elephant Garlic - sliced

3  potatoes rough peeled - cubed

*28oz  can stewed tomatoes

Brown the chicken and about 1/2 an onion, finely chopped, in a little olive oil and butter.  Add water, white wine or beer to deglaze pan and repeat several times.  Next add celery, carrots, beans and remaining onion.  Saute'-simmer 10-15 minutes adding water as needed to keep vegetables from sticking.  Add potatoes and garlic, several cups of water, 2-4T powdered soup base, Rosemary Seasoning, and / or salt and pepper.


If the finished stew is too thin, make a flour roux with a couple tablespoons of flour stirred into some cold water in a cup.  Bring stew to a boil to adjust the consistency.

At first this soup was a little too peppery for all our tastes!  *I added a 20oz can of stewed tomatoes, chopped up a bit, and the juice and that was a nice fix. . .Lin