Autumn Medley Stew For the Win!

It’s eight degrees outside here in Northern Utah and it’s also early January, so there are two things I know for sure:  We’re all freezing and at least 75% of us are officially on our annual New Year’s diet.  Am I right?

Though I’ve started a diet in earnest each and every New Year’s Day for the last eight years, I am so serious this year, that I actually got my carcass out of bed this Saturday morning for a two hour Zumba Master Class.  That’s right.  I got up super early, scraped a literal inch of ice off my VW, and hauled it out to downtown Ogden in single digit temps for the sole purpose of working out.  I thought of at least 55 excuses of why I couldn’t go, but I actually just pulled up my big girl panties and marched right out the door anyway.  Kind of surprised myself a bit.

So considering it’s what I refer to as “butt-ass cold” outside, and nobody wants to be putting back on all the calories we just burned at the gym, I think a gorgeous, heart-healthy bowl of soup is just what the doctor ordered, don’t you?

This delicious stew I’m bringing you today is from the Idaho Potato Commission’s November/December 2015 photography contest.  They have you make a certain recipe and the best photograph takes home a $500 prize.   A pretty cool contest for sure.

I was completely stoked to be a winner in last month’s contest, with this photograph:


Thank you Idaho Potato Commission!

If you’ve ever wondered why I’m willing to spend every bit of my off-work time and more on cooking contests, this is any example of why that is.  When Sunday night dinner turns into $500 of real cash, it’s purely addicting.  This dish was addicting too.  I had the leftovers for lunch at work and it just got better as it sat in the fridge and the flavors had a chance to mingle.  The Idaho Potatoes are really at the forefront of this dish, making it comforting and earthy.  It makes me warm and fuzzy inside just thinking about it.

After all that diet talk, I do hate to admit that I made one small modification to the recipe and added a few Tablespoons of butter to the veggies.  I sauteed those first and then added the chicken and the broth to the buttered, seasoned veggies.  Now, a few bits of butter adds only minimal calories and fat to each serving, but it adds significant richness.  If you’ve ever eaten soup that doesn’t have some fat added, it has a very squeaky texture, and you completely miss out on the luxurious mouth-feel that good soups and stews are known for.  That is my personal opinion (which I know you value tremendously-Ha!).

I’ve included the recipe in the link for you below, or you can link to it here.

Here’s to health and happiness in 2016!

Autumn Medley Stew For the Win!


  • 2 cans stewed tomatoes (15 oz. cans approx.)
  • 1 yellow onion, cut into strips
  • 2-3 med. carrots, sliced into coins
  • 1 green pepper, coarsely chopped
  • 2 Idaho potatoes, raw, diced
  • 3 chicken half-breasts, without skin
  • 2 cups water (optional - add 2 packets low sodium chicken broth)
  • 4 cups cooked rice
  • 1/2 tsp. black pepper
  • 1 tsp. rosemary
  • 1 tsp. Italian seasoning
  • 4 cloves garlic, crushed


  1. In a large soup kettle, simmer chicken breasts in 2 cups of water (or chicken broth). Add onion to chicken as it simmers. While it's cooking, you can slice other vegetables. When chicken is cooked throughout, remove and set aside.
  2. Add tomatoes, potatoes, carrots, peppers and spices to onion and broth mixture. Continue to simmer.
  3. Break chicken into chunks, de-bone and add to stew. Simmer 30 minutes, or until carrots and potatoes are done. Add rice and simmer 10 more minutes. Makes about 8 servings.



  1. Delicious stew and way to be a good example and go to Zumba on the weekend. Good job girl.

  2. I am going to make this sometime this week. More food perfection for this freezing cold.

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