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