With the fall season being right around the corner, I’ve already started experimenting with a variety of veggies and lean meats for some tasty new soups and stews for the cooler weather.
Oh but who am I kidding? I love soup anytime of the year, especially when I get last minute notice of guests for dinner and I quickly need enough food to feed more mouths.
Soups, Chilies and Stews are perfect for large gatherings because you can easily add hearty breads and salads as sides.
This Yellow Squash and Chicken Stew turned out wonderful. With five to feed one evening and nothing planned or prepared for dinner, I needed something quick, filling and enough to feed a lot of people. Confession: I buy veggies and forget they are in the fridge then often find them past their prime and have to toss them. Man I hate to do that! I had bought yellow squash and needed to get them cooked or they were doomed for the compost bin. Knowing I had a abundance of canned chicken, a recipe began to take shape in my little head.
Scratch cooking is my all time favorite thing to do. You know….gather ingredients then prepare something delish. This is how the yummy recipe below came to be. Follow my recipe loosely. In other words, use things you have around the house if possible. I only add the brand name of certain ingredients because that is what I had on hand.
Yellow Squash and Chicken Stew
2 quarts chicken broth
5 medium sized yellow squash (cubed)
1/2 large white onion (chopped)
4 – (12.5oz) cans Kirkland’s Premium Chunk Chicken Breasts (do not drain)
2 – (4oz) cans diced green chilies
1 – (10oz) can Rotel Original
3 – cloves fresh Garlic (minced or chopped)
Seasoning salt (optional)
chopped green onion for garnish
black beans (rinsed)
green or red bell peppers
In a large (5-6 qt) dutch oven prepare your chicken broth ( 2 quarts water with 6 tablespoons of “Better Than Bouillon Chicken Base”), you can buy this at Costco, or use any other chicken broth or stock to equal 2 quarts.
Bring chicken broth to simmer, add cubed yellow squash, chopped onion, garlic and spices. Sorry, I don’t measure my spices, just season to taste or to your preference.
Simmer until squash is tender. Add cans of chicken breast, including the water in the cans (use fork to separate chicken in the can before adding to stew), add green chilies and Rotel.
While stew simmers for about 20 minutes, prepare a fresh green salad and warm up a nice crusty bread.
Ladle into bowls and garnish with chopped green onions.
This recipe filled a 5 qt dutch oven to the top and it fed five people with a few of us going back for seconds and I still had a lot left over for lunch the next 2 days.
Hubby and Riley’s beau gave a thumbs up!
I don’t know about your house, but in ours that means “make it again soon”
Hope you and your family enjoy this delicious recipe!