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Published on October 19, 2021

chicken veggie stew

Recipe: Chicken Veggie Stew

The garden is in full swing and the weather is starting to cool, so now’s the perfect time for a hearty vegetable soup recipe. This is a great basic recipe that can be easily modified to include what is available from your garden or the local farmers market each week.

Chicken Veggie Stew


  • 2 boneless, skinless chicken breasts, cut into half-inch cubes
  • 2 cups cauliflower florets, cut into small pieces
  • 1½ cup carrots, sliced
  • 1 cup mushrooms, halved or sliced
  • 1 cup onion, chopped
  • ½ cup celery, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 2 bay leaves
  • Salt and pepper to taste

Note: Feel free to substitute other vegetables you have on hand or want to try — experimenting is encouraged.


  1. Combine all ingredients in a 5 quart (or larger) slow cooker. You can add water if mixture looks too thick, but avoid adding too much.
  2. Cook on low heat for 4 hours.

Source: Lauren Cornay, RD, LN, Avera Heart Hospital dietitian. Learn more about how a good diet can help your health.

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