Ingredients:
3 large parsnips, peeled and chopped into large big bite size pieces
1 turnip, peeled and chopped into bite size pieces
2 purple carrots, peeled and chopped
2 orange carrots, peeled and chopped
1 yellow carrot, peeled and chopped
3 medium russet potatoes, peeled and chopped into bite size pieces
1 medium sweet onion, chopped
2x cans (4 ounces each) fire roasted diced green chilis
1 can (23 ounces) tomato soup
1/4 teaspoon everything but the bagel seasoning
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large bay leaf
4 cups chicken stock
1 can of water, using the empty 23 ounce tomato soup can
1 pound boneless skinless chicken thighs, cut into large bite size pieces
Directions:
1. Preheat oven to 390 degrees F.
2. Using a 6 quart Dutch oven, add parsnips, turnip, carrots, potatoes, onion, green chilis, tomato soup, everything but the bagel seasoning, red pepper flakes, salt, and black pepper. Stir until tomato soup covers all the vegetables. Add bay leaf, chicken stock and water, stir until combined. Add chicken and gentle stir (put spoon in the sink and wash with soap and hot water so as to avoid cross contamination since this is raw chicken).
3. Cover Dutch oven and bake for 90 minutes. Remove Dutch oven to stove top, stir and taste test, add salt and black pepper to taste. Bake uncovered for 90 minutes, stir, then bake uncovered for another 30 minutes. Remove Dutch oven to stove top, stir and let cool for 10-15 minutes, then serve.
Notes: Dee Dee’s recipe that was inspired by her “the Dragon’s Daughter’s Beef & Veggie Stew”. Helpful hint, use kitchen sheers to cut the raw chicken thighs into large bite size pieces.