RECIPE: RAINBOW CHICKEN STEW

I came up with the name for this stew as the result of using the "extra" veggies in my refrigerator.  The result was a delicious chicken stew that was full of color and taste.

Ingredients

• 1 whole chicken (cut up and skin removed)
• olive oil
• about 64 oz vegetable broth
• 1 butternut squash peeled and cubed
• 3 medium sized sweet potatoes peeled and cubed
• 4 whole carrots sliced
• 4 celery stalks sliced
• 1 whole white onion roughly chopped
• 4 small red potatoes roughly chopped
• 4 small purple potatoes roughly chopped
• 3 bay leaves
• 4 cloves garlic minced
• 1 Tbsp  Texas Pete hot sauce
• pepper and salt to taste

In dutch oven over medium heat, drizzle olive oil and place chicken in pot.  Add all remained ingredients expect the broth.  Add only half of the broth.  Bring stew to a simmer.  Gradually add more broth to desired thickness of stew.  Stew will cook over medium heat for about one hour, or until potatoes and vegetables are tender.  Once chicken is cooked, remove from pot and shred chicken.  Place shredded chicken back in pot and cook for additional 45 minutes.  Enjoy!!!  

To make this soup vegetarian, replace chicken with navy beans and/or lentils.