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Brunswick Stew

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“ For as long as I can remember, my Aunt Peggy has been making her version of the Brunswick Stew recipe from Chowning’s Tavern in historic Colonial Williamsburg. My daughter was born with many food allergies so I was always looking for recipes that she could eat and this was one of her favorites! I just added more veggies!” -Wendy Cannon, a cooking instructor at the Doctor Yum Project Kitchen

Ingredients

Food
Amt
Units
Prep
Notes
3 quarts water
water
3
quarts
4 large chicken breast (on the bone)
chicken breast
4
large
on the bone
3 teaspoons salt
salt
3
teaspoons
2 onions, chopped (sweet)
onions
2
chopped
sweet
4 medium potatoes, cubed
potatoes
4
medium
cubed
6 large carrots, peeled and sliced
carrots
6
large
peeled and sliced
3 squash, cubed (yellow, and/or zucchini)
squash
3
cubed
yellow, and/or zucchini
3 cups Frozen corn
Frozen corn
3
cups
2 cups frozen baby lima beans
frozen baby lima beans
2
cups
optional: 1 cup okra, sliced (traditional, but optional)
optional: okra
1
cup
sliced
traditional, but optional
32 ounces diced tomatoes (canned)
diced tomatoes
32
ounces
canned
1 teaspoon black pepper
black pepper
1
teaspoon
1 tablespoon sugar
sugar
1
tablespoon

Method

Simmer chicken in 3 quarts water until meat can be removed from the bones. Take chicken out of the pot and set aside to cool. Add salt, onions, potatoes and squash to the pot, cooking until tender. Add frozen corn, lima beans, okra and tomatoes. Skin, de-bone, and dice chicken. Add to the pot with pepper and sugar. Let stew simmer at least an additional 30 minutes. Brunswick Stew always tastes better the second day!

Prep time
30 minutes
Cook time
2 hours
Yields/Serves:
12
Nutrition Information

Yum Ratings

😫😟😐😀😍 “Super Yum! Very veggie, great taste” —Theresa, a grown up
😫😟😐😀😍 “Yum, I like everything except for lima beans” —Andrew, age 9
😫😟😐😀😍 “Tastes good, a lot of stuff to make you healthy.” —Cordae, age 6
😫😟😐😀😍 “Super yum!” —Zalayya, age 4
😫😟😐😀😍 “A good chicken soup with extra veggies.” —Bunny, a grown up