Nov 11, 2010

Chicken and Vegetable Stew

2 (32-ounce) containers fat-free chicken broth 
4 skinless chicken breasts, cooked, chopped
1 medium onion, chopped 
2 tsp Celery Salt 
1 package frozen mixed vegetables 
1 package frozen baby lima beans
1 package frozen butternut squash, chopped
1 can Cream of Potato Soup 
¼ cup ketchup 
1 tablespoon sugar 
2 tablespoons red wine vinegar (you can substitute rice wine vinegar here and its very good) 
1 teaspoon Worcestershire sauce 
½ teaspoon hot sauce  (more if you like it spicy)
1 teaspoon Italian seasoning
1 teaspoon garlic salt
½ cup water 

Bring broth to a boil in a large pot over medium-high heat. Add remaining ingredients. Simmer, stirring occasionally, 30 -45 minutes.

** Serve with warm bread or cornbread muffins for a delicious fall or winter treat.**

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