This quick-cooking chicken stew is perfect for those cold nights when you need a bowl of good food to warm you up.
This Southwest chicken stew is a winter staple, although you don’t have to wait for the cold weather to get her to enjoy it!
olive oil, onions, carrot, and green pepper blend, garlic, oregano, paprika, salt, cumin, corn, green chilies, shredded chicken, chicken broth, elbow macaroni, softened butter, flour, egg yolks, half and half
Heat oil in a large skillet, vegetable mix. Cook for 3 minutes or until vegetables begin to soften. Add garlic, cook one minute. Add corn and chilies. Season with salt, oregano, paprika, and cumin. Stir in shredded chicken.
Pour in chicken broth. Bring to a boil. Add macaroni, cover and reduce heat and simmer. Cook for 15 for 20 minutes or until pasta is al dente. In a small bowl, combine the butter and the flour until they form a thick paste.
Slowly add the flour mixture to the soup, stirring to dissolve. In the same bowl, whisk together the egg yolks and the half and half.
Pour a small amount of the stew into the bowl whisking to temper the eggs. Pour the egg mixture into the broth and stir.
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