Chicken Brunswick Stew

A grand Southern favorite from four creative, yet underappreciated Georgia cooks.

Chicken Brunswick stew in black bowl

Victor Protasio; Food Stylist: Micah Morton; Prop Stylist: Jillian Knox

Active Time:
20 mins
Additional Time:
1 hrs 30 mins
Total Time:
2 hrs 50 mins


  • 1 (3- to 4-lb.) whole chicken

  • 1 celery stalk

  • 2 Tbsp. kosher salt

  • 4 ears fresh corn

  • 2 cups butter beans (from 2 [15-oz.] cans, drained and rinsed)

  • 1 (28-oz.) can diced tomatoes

  • 2 medium-size yellow onions, chopped (about 4 cups)

  • 2 cups sliced fresh okra or frozen cut okra, thawed (from 1 [16-oz.] pkg.)

  • 1 tsp. black pepper


  1. Place chicken in a large Dutch oven or pot; add water to cover chicken (about 10 cups). Add celery stalk and salt. Bring to a boil over medium high; reduce heat to low. Cover and simmer, undisturbed, until meat begins to fall off the bones, about 1 hour, 30 minutes.

  2. Carefully transfer chicken from Dutch oven to a cutting board using tongs; reserve stock in Dutch oven. Using 2 forks, shred meat into bite-size pieces, discarding skin and bones. Return meat to stock. Discard celery.

  3. Cut kernels from corn, scraping the cobs to obtain as much liquid as possible. (You should have about 2 cups kernels and liquid.) Add corn and liquid to stock; stir in beans, tomatoes, onions, okra, and pepper.

  4. Cook over low, uncovered and undisturbed, until slightly thickened, 1 hour to 1 hour, 30 minutes. Divide soup evenly among 10 bowls; serve immediately.

Adapted with permission from Four Great Southern Cooks. Dubose Publishing, 1980. The cooks in this collection were Daisy Redman, Ruth Jenkins, Beatrice Maze, and William Mann, Jr.

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