Ingredients:
1 can (23 ounces) condensed tomato soup
23 ounces of water, using the tomato soup can
4 cups chicken stock
1/4 teaspoon everything but the bagel seasoning
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large bay leaf
3 large parsnips, peeled and chopped into large big bite size pieces
1 turnip, peeled and chopped into bite size pieces
2 purple carrots, peeled and chopped
2 orange carrots, peeled and chopped
1 yellow carrot, peeled and chopped
3 medium russet potatoes, peeled and chopped into bite size pieces
1 medium sweet onion, chopped
2 x cans (4 ounces each) fire roasted diced green chilis
1-pound boneless skinless chicken thighs, cut into large bite size pieces
Directions:
1. Preheat oven to 390 degrees F.
2. Using a 6-quart Dutch oven, stir in tomato soup, water, chicken stock, everything bagel seasoning, red pepper flakes, salt, black pepper and bay leaf. Add and stir in parsnips, turnip, carrots, potatoes, onion and green chilis. Add chicken and gentle stir (put stirring utensil in the sink and wash with soap and hot water so as to avoid cross contamination since this is raw chicken).
3. Cover Dutch oven and bake for 90 minutes. Remove Dutch oven to stove top, stir and taste test, add salt and black pepper to taste. Bake uncovered for another 90 minutes, stir, then bake uncovered for another 30 minutes. Remove Dutch oven to stove top, remove bay leaf. Stir stew and let cool for 10 minutes, then serve.