3 large potatoes (cubed or use smaller potatoes)
3 large carrots (sliced)
2 onions (sliced)
2 green peppers (sliced)
French onion soup mix
4 cups water
2 chicken breasts (shredded)
I sliced the carrots, potatoes, onions and green peppers. Tossed them with olive oil or butter and spread out on a cookie sheet and roast them in the oven for 45 minutes.
Don’t skip this step, it takes awhile but oh so delicious!
I baked the chicken in the oven until thoroughly cooked. Let cool. Shred.
Add 4 cups of water with the packet of onion soup mix.
Add chicken, veggies and bring to a boil.
Reduce to simmer for 30 minutes.
I know, adding chicken to beef broth base.
We’re crazy here at The Gamer’s Fridge kitchen.
I will roast veggies before I make any soup or stew. This was the most amazing stew.