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Chicken Brunswick Stew

 Chicken Brunswick Stew
Everyone will warm up to this hearty stew after a long day of sledding, skiing or other fun activities in the frosty outdoors. Use leftover or rotisserie chicken to keep the preparation easy.—Patty Stremsterfer, Pleasant Plains, Illinois
14 ServingsPrep: 25 min. Cook: 1 hour


  • 1/4 cup butter, cubed
  • 2 medium onions, chopped
  • 6 cups chicken broth, divided
  • 5 cups cubed cooked chicken
  • 1 package (16 ounces) frozen corn, thawed
  • 1 package (16 ounces) frozen lima beans, thawed
  • 4 medium potatoes, peeled and diced
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 celery ribs, chopped
  • 1 cup water
  • 1/4 teaspoon each dried basil, marjoram and thyme
  • 1/4 teaspoon hot pepper sauce
  • 1 tablespoon cornstarch


  • In a stockpot, melt butter. Add onions; saute until tender. Stir in 5
  • cups broth, chicken, corn, beans, potatoes, tomatoes, celery, water,
  • herbs and pepper sauce. Bring to a boil. Reduce heat; cover and
  • simmer for 45 minutes.
  • Combine cornstarch and remaining broth until smooth; gradually stir
  • into stew. Bring to a boil; cook and stir for 2 minutes or until
  • slightly thickened. Yield: 14 servings (1-1/2 cups each).
Nutritional Facts: 1-1/2 cups equals 393 calories,

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Chicken Brunswick Stew (continued)

Nutritional Facts: 15 g fat (5 g saturated fat), 91 mg cholesterol, 1,124 mg sodium, 29 g carbohydrate, 5 g fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.