German Stew

by Ursula M.
(A Chicken and Vegetable Stew Recipe)

This German Stew recipe uses the classic German combination of onions, potatoes, and cabbage. Serve with a hearty brown bread for sopping up the delicious juices.


* 2 large onions, chopped
* 1 medium head green cabbage, chopped
* 4 large potatoes, peeled and cubed
* 2 lb. boneless chicken, chopped
* 2 cans stewed tomatoes
* 2 basil leaves
* salt, pepper, garlic powder and pepper corns, to taste


Combine all ingredients into a large soup pot or Dutch oven. Bring to boil. Reduce heat and simmer for one hour or until the potatoes are tender and the chicken is no longer pink.

This German Stew recipe is also good with cubes of beef stew meat or cubed pork.

My grandmother was German. She would have added additional root vegetables, such as carrots, turnips, parsnips, or rutabagas.

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