Greek Style Chicken Stew

3 c.  vegetable medley, thawed
4 c. diced cooked chicken breasts
1 (14.5 oz.) can chicken broth
1 c. cooked diced potatoes
1 c. whipping cream

Mix ingredients together in a large pan. Bring to a boil, reduce heat and simmer 20 minutes or until thouroughly heated. Salt to taste.  

Vegtable Medley
3 medium onions, diced
4 green bell peppers, diced
1 large eggplant, peeled and diced
1 lb. fresh mushrooms, sliced
1 (28 oz.) can diced tomatoes

2 (10 oz.) cans mild diced tomatoes with green chiles

5 T. olive oil

1/4 c. Greek seasoning (I make this by mixing oregano, garlic powder, onion powder, dried mint, and salt. You can also buy it as a mix.)

In a large pan, saute onions and pepper in  oil over medium heat for three minutes. Add eggplant and mushrooms and cook for another 5 minutes.  Add tomatoes with liquid and Greek seasoning. Cook for another 5 minutes, stiring occasionally.Let cool and spoon into quart size freezer bags. Freeze until needed. Makes enough for 4 recipes. (Vegetable Medley can also be used to make Beef and Vegetable Supper.)

Recipe notes: My husband LOVES this soup.  Most of the children hate it, but we still have it regularly because it makes Papa happy. It’s a nice "comfort food" soup that tastes even better the second day. Make the vegtable medley ahead of time & put it in the freezer for a quick dinner solution.

Chowder breathes reassurance.  It steams consolation.  ~Clementine Paddleford