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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A hearty cold day meal great served in a bread bowl or with sandwiches. Ingredients:
2 whole chicken breasts |
4 cps water |
1/2 teaspoon salt |
2 medium potatoes, peeled and cubed |
2 medium carrots, coarsely chopped |
two 17-ounce cans cream-style corn |
one 15 ounce can tomato sauce with tomato bits |
1/4 teaspoon pepper |
Directions:
1. Combine first three ingredients in a Dutch oven, bring to a boil. Cover, reduce heat and simmer 30 to 45 minutes or until chicken is tender.
2. Remove chicken from broth, reserve 3 cups broth in Dutch oven. Remove the meat from bones and cut into pieces, set aside.
3. Add potatoes and carrots to broth, bring to a boil.
4. Cover, reduce heat and simmer 10 to 12 minutes.
5. Add chicken, corn, tomato sauce and pepper.
6. Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.
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