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Chicken Brunswick Stew

TOTAL TIME: Prep: 25 min. Cook: 1 hour YIELD: 14 servings (about 5 quarts).
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

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutrition Facts

1-1/2 cups: 393 calories, 15g fat (5g saturated fat), 91mg cholesterol, 1124mg sodium, 29g carbohydrate (6g sugars, 5g fiber), 35g protein.

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