Harvested Chicken Stew

Harvested Chicken Stew

92 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  sal

“Jam packed with veggies as well as chicken breast and tomatoes, this is a healthy, hearty quick stew.”

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Adjust Servings

Original recipe yields 10 servings



  1. In a large soup pot combine the onion, chicken, celery, tomatoes with liquid, carrots, broth, corn, peas and zucchini. Stir together and simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender.

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Reviews (92)

Rate This Recipe


Easy to prepare and lots of flavor. I cooked the onion, celery, and carrot in a bit of olive oil before adding the other ingredients. This was a comfort food for sure, it reminded me of my Grandma's vegetable soup, something I haven't had since before 2001 when she passed. Thank you so much for a great recipe and an easy weeknight dinner.



This recipe was excellent! My husband made me promise that I would make it all winter long. I did add paprika, onion & garlic powder and FLOUR to thicken it up and it was perfect. I followed certain reviews that said to use stewed tomatoes and I also added potatoes. Thanks so much!



This is FANTASTIC! Very filling, and very delicious. I added a half cup of instant brown rice, and a little paprika. This is the best soup I've ever had - I will DEFINITELY be making this again. Thanks!!

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Amount Per Serving (10 total)

  • Calories
  • 111 cal
  • 6%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 13.1 g
  • 4%
  • Protein
  • 10.1 g
  • 20%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet



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Chicken Stew with Dumplings


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Slow Cooker Chicken Stew