Brunswick Stew, Chicken and Rice Soup, White Chicken Chili

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By Andy Bedwell

Let’s warm up the season with some tried-and-true favorite soup recipes.

Brunswick Stew

1 3.5 pound pork butt

1 4-pound whole chicken

3 gallons water

2 cups diced

peeled potatoes

2 teaspoons salt

1 teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon

cayenne pepper

2 beef bouillon cubes

1 cup diced onions

1 10-ounce package

frozen baby lima beans

1 10-ounce package

frozen corn

2 28-ounce cans

crushed tomatoes

½ cup ketchup

1 tablespoon

yellow mustard

1 tablespoon brown sugar

2 teaspoons

Worcestershire sauce

1 teaspoon fresh

lemon juice

Place the pork and chicken in a large stockpot with the water and bring to boil on medium heat. Reduce heat and boil slightly for three hours or until tender. When cool enough to han-dle the meat, remove fat and chop meat into small pieces. Measure 10 cups of stock and pour into a medium pot. Add the diced potatoes, salt, black pepper, garlic powder, cayenne pepper and beef bouillon to the pot. Bring to a boil. Cook for 10 minutes, then add the onions and corn to the pot. Cook until the potatoes and onions are done. Reduce the heat and add the meat, crushed tomatoes, ketchup, mustard, brown sugar, Worcestershire and lemon juice. Simmer for 30 minutes, stirring frequently. If it becomes too thick, add a little of the reserved stock. This makes 1 ¼ gallons and serves 10 to 12 people.

Andy’s Note: I have heard that this stew is fabulous. This is Kemberly Lockridge’s recipe and was submitted by her sister-in-law Joy Allen. Thanks to both of you for sharing this recipe!

Chicken and Rice Soup

1 celery rib, chopped fine

1 medium onion,

chopped fine

1 medium carrot, chopped

5 ½ cups water

or chicken broth

1 Box Uncle Ben’s Wild Rice with seasoning packet

1 envelope Lipton

Chicken Noodle Soup Mix

2 cans cream of

chicken Soup

1 ½ cups chicken breast, cooked and chopped

2 tablespoons oil

Sauté celery, onions and carrots in two tablespoons of oil. In a medium size sauce pan, add water or chicken broth with contents of rice and seasoning packet, celery, onion and carrots along with soup mix and bring to a boil. Simmer for 10 minutes. Stir in cream of chicken soup and chicken. Cook 10 more minutes or until vegetables are tender.

Andy’s Note: To save time or to use up some leftovers, you can use a rotisserie chicken instead. I can’t wait to try this soup. The combination of chicken and wild rice sounds delicious. Thank you so much for sharing this great recipe, Jenny Pilgrim Moon!

White Chicken Chili

1 tablespoon vegetable oil

1 large onion chopped 2 cloves garlic, chopped

1 pound boneless chicken breast, cut into small pieces

3 cans (14 ounce each) chicken broth

2 cans (15 ounce each)

cannelloni beans, drained

2 cans (4.5 ounces) chopped green chilies, drained

1 teaspoon dried

oregano leaves

½ teaspoon ground cumin

Dash ground red pepper

1 ½ cups shredded

Monterey Jack cheese

Chopped fresh cilantro

Sour cream for garnish

Tortilla chips for garnish

In a four-quart saucepan or Dutch oven, heat oil over medium high heat until hot. Add onion, garlic and chicken; cook until chicken is no longer pink. Stir in remaining ingredients except cheese and cilantro. Heat to boiling and reduce heat to low, simmer 10 to 15 minutes to blend flavors. Top each serving with cheese, cilantro, sour cream and tortilla chips.

Andy’s Note: Thanks to my long-time buddy, Carol Collins. A great recipe from a great cook!

Please send me your favorite soup recipes. A good chili recipe would be fantastic as well.

Happy Soup Cooking,

Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and The Messenger on Rainbow Drive.

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