Rosemary Chicken Stew Recipe

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories

365 cal

18%

Fat

6.6 g

10%

Carbs

42.3 g

14%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

crunchymama

Feb. 3, 2006

"VERY good! A friend and I exchange meals once a month and this was a hit with both our families. Even the kids liked it! I didn't use all the chicken it called for, for a double batch I used about ..." See more3.5 pounds. Also, I let it simmer most of the day. This recipe is very good! I served it with a balsamic vinegar green bean salad and garlic biscuts, and topped meal off with some chocolate cookies! Yummy!"

Pam-3BoysMama

Nov. 11, 2010

"This made for a delicious and hearty meal. I used canned beans as I wanted to make the recipe the same day. I had some chicken broth I needed to use, so I added that with the water. I have rosemary gr..." See moreowing in my kitchen, so fresh for dried was a no-brainer. I served this with Rosemary Herb Bread (from this site). I'll definitely make this again!"

Mom of many mouths to feed

Oct. 14, 2006

"Perhaps I was wanting something different, but this was basically really thick chicken noodle soup sans noodles but with beans instead. I didn't think the beans went particularly well with this, but ..." See moreif I used chicken stock instead of water and added more salt it would have been a delicious soup. My husband and children did not like this at all. Will not make this again!"

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