CHICKEN BRUNSWICK STEW

Chicken Brunswick Stew image

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

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 14 servings (about 5 quarts).

Number Of Ingredients 13

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 393 calories, Fat 15g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 1124mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 35g protein.