Thick Chicken-Tomato Stew
|Onions||2 , chopped|
|Carrots||1 1⁄2 Cup (24 tbs), chopped|
|Celery||1 1⁄2 Cup (24 tbs), chopped|
|Mushrooms||4 Ounce, sliced|
|Tomato sauce||2 Cup (32 tbs)|
|Parsley||4 Teaspoon, chopped|
|Corn||8 Ounce, drained (1 Can)|
|No salt seasoning||To Taste|
1. Cook chicken in 2 quarts water.
2. Strain water and reserve 6 cups of chicken stock.
3. Pick meat off the chicken and cut into bite-sized pieces.
4. Combine all ingredients in chicken stock and cook until vegetables are tender. Remove bay leaf.