Ruthie's Chompin' Chicken and Turkey Stew
Makes 8 servings
Ruthie Bentley has been my wonderful assistant for the past few years. It is terrific to have Ruthie in Minnesota and me in Los Angeles, because whenever I am testing a new recipe, Ruthie also tests the recipe up in Minnesota, where the altitude and climate are completely different. Sometimes we even find that different ingredients are available at her supermarket.
Ruthie's chicken and turkey stew is a wonderful comfort meal and a real crowd-pleaser. While cooking this stew, two of her cats tried to get up on the stove to take the lid off the pot! Please make sure that what happened to Ruthie doesn't happen in your house, no matter how good something smells or tastes. Keep your pets away from hot stoves! Leftovers of this stew can be frozen for up to 3 months or refrigerated for up to 4 days and rewarmed later.
1 pound chicken, cut into bite-sized pieces
3 cups chopped potatoes with skins on
1 cup chopped carrots
1 cup uncooked rice
1 cup chopped cauliflower
1 cup chopped broccoli
1 cup chopped green beans
1/4 cup chopped fresh parsley, or VA tablespoons parsley flakes
1/4 teaspoon kosher salt
1 cup uncooked egg noodles
1. Put the chicken,
potatoes, carrots, and rice in a large stockpot. Add enough water to cover the
completely and simmer for 45 minutes to 1 hour.
2. Add the
cauliflower, broccoli, green beans, parsley, salt, and noodles and simmer for
another lA hour. When
pierced with a fork, the meat juices should run clear. If not, continue to simmer until they do.
3. Let cool to room temperature and serve.