Brunswick Stew
Prep time
Cook time
Total time
Brunswick Stew has history from the American South. It can be made in a variety of ways, ranging from the type of meat, level of smokiness and thickness of the soup. This version is close to a Virginia variation.
Recipe type: Hearty Soup
Serves: 6
  • 2-3 chicken breasts, bone in and defrosted
  • 2-3 onions, cut into wedges
  • 2 tablespoons olive oil
  • 1 package frozen okra (16 oz)
  • 1 bag frozen corn (16 oz)
  • 1 bag frozen lima beans (16 oz)
  • 1 can stewed tomatoes
  • 1 can diced tomatoes
  • 1½ teaspoon dried mustard
  • 1½ teaspoon dried thyme
  • Salt and pepper to taste.
  • 5 cloves garlic, chopped
  1. Place garlic and onions with olive oil in bottom of large pot. On low heat, cook until just soft and translucent.
  2. Add chicken and vegetable broth. Add stewed tomatoes and chopped tomatoes.
  3. Cook on medium-high heat until boiling.
  4. Lower heat to simmer and continue cooking until chicken is cooked (about 1½ -2 hours)
  5. Add okra, corn and lima beans. Cook for 45 minutes more. Stir soup occasionally. Chicken should be almost falling off bone.
  6. Remove chicken breasts from pot and cool.
  7. When cool, remove meat off bones and shred into small pieces with fork and put chicken back into pot.
  8. Cook until stew is simmering and thickens to a hearty consistency. You may add more chicken broth if necessary, but stew should not be watery.
  9. Add salt and pepper to taste.
Recipe by Dining With A Doc at