Ingredients

The following ingredients have 32 Servings
  • 3 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 pound beef stew meat
  • 1 1/2 cups chopped onion
  • 1 heaping tablespoons coarse salt
  • 1/2 teaspoon pepper
  • 4 cups water
  • 1 1/2 cups sliced celery
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups shredded cabbage (or coleslaw mix)
  • 2 – 2 1/2 pounds chopped potatoes
  • 2 cans diced tomatoes
  • 1 1/2 cups frozen cut green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 4 cups water
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon soy sauce
  • Oyster crackers, for serving

Instruction

  • In a large Dutch oven or stockpot, heat olive oil to medium-high. Add chicken, stew meat, and onion. Let the meat brown, stirring occasionally, for about 5 minutes.
  • Add salt, pepper and water. Stir to combine and bring to a boil.
  • Cover the pot and reduce heat. Simmer for two hours. Break up/shred meat, if needed.
  • Add celery, carrots, potato, cabbage, tomatoes, frozen vegetables, bay leaves, additional water,  Worcestershire sauce and soy sauce
  • Cover pot and simmer for an additional two hours.
  • Remove bay leaves before serving with oyster crackers.