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Phoebe’s (Barnes, not Dineen) Chicken Stew

Phoebe Dineen Barnes

  • 1 whole chicken
  • 8 carrots
  • 6 stalks celery
  • 1 bell pepper
  • A whole bunch of mushrooms
  • 1/4 C okra (optional, see note)
  • 4 chicken boullion cubes
  • Poultry seasoning
  • Salt and pepper
  • Thyme

Place chicken and bouillon cubes in enough water to cover chicken. Bring to boil and simmer until chicken is just about cooked.

Cut carrots, celery, bell pepper, and mushrooms into bite size pieces. Don’t dice or they’ll disintegrate. Add to chicken and broth. Cover and simmer. Remove chicken and cool so you can debone it. Continue to simmer veggies until tender.  Add spices to taste. I like to also use curry in mine, but it’s up to you. Add chicken pieces and thicken with flour or corn starch. Serve over rice or noodles.

Note: If you decide to use okra (which really does add to the flavor) be sure to cut it in pieces (or get it cut and frozen) and fry it in oil before you add it to the pot. If it isn’t cooked right it comes out very slimy and you will have a pot full of slimy goo and you can be guaranteed that your kids and probably your husband won’t go near it.

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