Farmer's Chicken Stew

Oxmoor House
5 quarts or 15 to 18 servings


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1 (2 1/2- to 3-pound) broiler-fryer, cut and skinned
1 small cabbage, finely shredded
12 large tomatoes, peeled and sliced
2 medium onions, chopped
4 large potatoes, peeled and cubed
3 cups frozen cut okra
2 (17-ounce) cans whole kernel corn, undrained
3 quarts water
1 tablespoon salt
1/2 teaspoon pepper
1/8 teaspoon red pepper


Combine chicken with remaining ingredients in a large Dutch oven, stirring well; cover and simmer 1 hour.

Remove soup mixture from heat; set aside. Remove chicken from mixture; cool. Remove chicken from bones; chop meat into bite-size pieces.

Return chopped chicken to soup mixture. Heat thoroughly, stirring occasionally, before serving.

Created date

February 2010