Rosemary Chicken Stew recipe

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Ingredients

2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1 (10 ounce) package fresh mushrooms, sliced
3 medium onions, sliced
1 (16 ounce) can diced tomatoes with juice
1 pound carrots, sliced
4 celery ribs, sliced
1 pound dried great Northern beans, soaked overnight
6 cloves garlic, chopped
1 ½ teaspoons dried rosemary
water
salt and pepper to taste
cornstarch

Nutrition Info

365.3 calories
carbohydrate: 42.3 g
cholesterol: 57.1 mg
fat: 6.6 g
fiber: 13 g
protein: 34.7 g
saturatedFat: 1.9 g
servingSize: -
sodium: 215.7 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Into a large stock pot over medium heat, place chicken, mushrooms, and onions. Mix in tomatoes, carrots, and celery. Then stir in beans, garlic, rosemary, and enough water to not quite cover. Bring to a low simmer, and cook until chicken is soft, about 2 to 3 hours. Season with salt and pepper to taste. To thicken, stir in cornstarch, if necessary.

Recipe Yield

8 servings

Recipe Note

This is a great healthy, hearty dish for a cold night. It's particularly good served with homemade biscuits! If you prefer, put ingredients in a casserole and bake in the oven at 350 degrees F.

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