Chicken and Vegetable Stew

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Total Time
1hr 20mins
20 mins
1 hr

This recipe came from Southern Living magazine, October 2005. It is super easy to prepare and super good! This stew has become a cool weather staple at our house. It is also low calorie and low fat, making it an even easier choice for my family!

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  1. Bring broth to a boil in a Dutch oven over medium-high heat.
  2. Add chicken, onion and celery, and return to a boil.
  3. Reduce heat and simmer 30 minutes or until chicken is tender.
  4. Remove chicken from pan and let cool slightly.
  5. If using bone-in chicken, remove chicken from bones, discarding bones; shred chicken.
  6. Add corn, next 9 ingredients, and shredded chicken to Dutch oven.
  7. Bring to a boil; reduce heat and simmer, stirring occasionally, 30 minutes or until beans are tender.