I know it’s been quite a while since I posted a recipe here, and even though I’ve said that I was going to start being more active again, one way or another, things have gotten in the way. I’ll try and have a big update thing on Saturday (if I remember!), but for now, let’s get back to as normal a schedule as I can manage 🙂
This is a recipe that I despised as a child. I’m not exactly sure why, because I absolutely love it now that I’m an adult. It’s filling, warm, and incredibly easy to make. It’s a recipe that my mom makes most often in the winter, because it’s great for warming up every part of you. It’s a recipe that came from my great-grandmother, Mamaw Charlotte, and it’s a recipe that I hope to share with you today.
Unfortunately, I did not take step-by-step pictures for this recipe, but honestly, if you can’t follow the written instructions, pictures aren’t going to help you very much.
- 2 cooked chicken breasts, shredded
- 1 can cream of corn
- 1 can petite diced tomatoes
- 1 can Campbell’s tomato soup
- ~6 cups chicken broth (depends on how thick you want the stew)
- ~1 tbsp sugar
- ~1 tbsp each pepper and salt
Put everything into a pot and simmer for 45 minutes. The longer you let it simmer, the more flavor will come out. Stores great overnight in the fridge, keeps well for several days, and is even better on subsequent days than it was the first day.
You’ll notice there are no step-by-step directions, as I mentioned above. This is a recipe that Mamaw Charlotte gave to my mom, and when I asked Mom for the recipe, that’s literally everything she told me pertaining to how to make it. “Put it all in a pot and simmer for 45 minutes.”
It’s an early version of those one-pot/dump dinners that everyone seems to be obsessed with in this day and age.
This chicken stew is absolutely amazing. Like this is what you reach for when you’re sick and want the comfort of someone being there for you. (Because we all know, boys are temporary, but food is forever.)
So what do I give this amazing cure-all soup? 5/5 stars, of course. If you eat this and tell me that you’re not a fan, I’m gonna take you to Mamaw Charlotte’s graveside so you can tell her yourself. And I warn you, she won’t be very happy about that.
- one pot!
- dump and done
- great with saltines
- even better the next day
- keeps very well
- takes 45 minutes to cook
- if you add too much chicken broth, your stew is gonna be too soupy
So there you have it! Do you have any questions about the recipe? Are you going to try it? (Please try it! It’s a great winter recipe!) Let me know in the comments!
And as always, keep reading.