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“Another Nice soup/stew with lots of vegetables...”
READY IN:
1hr 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a ziploc bag, place ¼c. flour and a few of the chicken at a time and shake to coat.
  2. Brown the chicken in a dutch oven in the oil; then remove the chicken and set aside.
  3. Drain all but 1 tsp of the fat; saute 1 tbsp flour and the garlic in the reserved fat for 30 seconds.
  4. Add broth, tomatoes (including the liquid), tomato paste, onion, salt, cumin, oregano, thyme, bay leaf and red pepper flakes.
  5. Bring to a boil, then reduce the heat to low and simmer uncovered for 20 minute.
  6. Add chicken and kielbasa; cover and simmer 20 minute.
  7. Skim the fat off the surface; Add the potato, carrot, zucchini and corn.
  8. Cover and simmer, covered, for 30 min; then serve.

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