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Chicken Brunswick Stew

A hearty chicken stew that only gets better over time. 
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course dinner
Servings 10

Ingredients
  

  • 6 cups chicken broth
  • 48 ounce canned tomatoes diced or pureed
  • 5 large carrots diced
  • 2 pounds boneless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds red potatoes peeled and diced
  • 1 can corn
  • 6 ounces tomato paste
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Tabasco

Instructions
 

  • Place the chicken breasts in a stock pot and cover with enough water to cover.  Cook over medium low heat for about 15-20 minutes to poach.  Remove from water and let cool, then using two forks, shred the chicken.
    Throw out the poaching liquid, and put the remaining ingredients in a large stock pot and simmer for 60 minutes.  The soup will thicken the longer it cooks.  Right before serving, place the chicken back in the soup and simmer for 15 more minutes.