ROTISSERIE CHICKEN & VEGGIE STEW

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Rotisserie Chicken & Veggie Stew image

This stew is my own creation and absolutely fabulous w/honey cornbread or potato rolls. It's easy and inexpensive. Go to your local deli, grab an already cooked whole rotisserie chicken, some veggies, brown rice & broth and call it a night! This stew can also be made in the crockpot!

Provided by Tallie in Pacific NW

Categories     Vegetable

Time 2h15m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 14

1 chicken, whole deli rotisserie
1 medium yellow onion, chopped
2 medium russet potatoes, peeled and cubed
8 ounces baby carrots, peeled
2 stalks celery, diced
2 roma tomatoes, diced
1/2 cup brown rice
15 ounces white beans
42 ounces chicken broth
4 dried bay leaves, crushed
1 teaspoon thyme
1 teaspoon basil
1 1/2 teaspoons salt
1 teaspoon pepper

Steps:

  • separate chicken from the bone, disarding the skin and bones, retaining only the white meat. add remaining ingredients and bring to a boil. simmer for 2 hrs, or crockpot it. add cornstarch and water for thickening as needed.

Nutrition Facts : Calories 794.1, Fat 30.7, SaturatedFat 8.7, Cholesterol 115, Sodium 1422.6, Carbohydrate 97.1, Fiber 24.5, Sugar 4.7, Protein 46.4

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