ROSEMARY CHICKEN STEW

Rosemary Chicken Stew image

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.

Provided by SAHARA836

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 10h55m

Yield 8

Number Of Ingredients 12

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

Steps:

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 Facts : Calories 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, Sodium 215.7 mg, Sugar 7.1 g