Best White Bean Chicken Stew Recipes

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WHITE BEAN CHICKEN STEW



White Bean Chicken Stew image

Field editor LaDonna Reed of Ponca City, Oklahoma dreamed up this hearty stew chock-full of white beans and chicken chunks. For a spicier version, simply add more jalapeno peppers.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
1 tablespoon canola oil
4 cups reduced-sodium chicken broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/4 teaspoons ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups cubed cooked chicken breast
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. , Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through.

Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 785mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges

QUINOA, CHICKEN SAUSAGE, AND WHITE BEAN STEW



Quinoa, Chicken Sausage, and White Bean Stew image

Wholesome and heartwarming! Serve with freshly grated Parmesan cheese and some good fresh bread.

Provided by sadiebea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 14

1 (12 ounce) package good-quality precooked chicken sausages
2 tablespoons olive oil, divided
1 small yellow onion, finely chopped
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon salt
1 pinch cayenne pepper
ground black pepper to taste
2 (32 fluid ounce) containers chicken stock
1 (16 ounce) can cannellini beans, drained
1 (16 ounce) can diced tomatoes
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup quinoa

Steps:

  • Remove the casings from the chicken sausages. Slice in half lengthwise, then crosswise into half-moons. Heat 1 tablespoon olive oil in a large saute pan and saute chicken sausage until well browned, about 5 minutes. Remove from the pan.
  • Heat remaining oil in the same pan. Saute onion, mushrooms, thyme, paprika, salt, cayenne, and pepper until mushrooms are well browned, about 5 minutes. Remove from heat.
  • Heat chicken stock in a large stockpot. Add cannellini beans, tomatoes, spinach, and quinoa. Simmer until quinoa is tender, about 15 minutes. Add the sausage and mushroom mixture. Simmer until heated through, about 5 minutes. Serve in soup bowls.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 38.5 g, Cholesterol 44.4 mg, Fat 11.8 g, Fiber 7.7 g, Protein 19.4 g, SaturatedFat 2.5 g, Sodium 1902.7 mg, Sugar 4.7 g

ROAST CHICKEN WITH WHITE BEAN STEW AND PANCETTA



Roast Chicken with White Bean Stew and Pancetta image

Categories     Soup/Stew     Bean     Chicken     Garlic     Onion     Tomato     Roast     Rosemary     Bacon     Fennel     Leek     White Wine     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

2 cups dried cannellini (white kidney beans; about 1 pound)
2 tablespoons olive oil
6 whole chicken leg-thigh pieces
6 ounces pancetta (Italian bacon), chopped
1 leek (white part only), cut into 1/2-inch cubes
1 small onion, cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
1 small carrot, peeled, cut into 1/2-inch cubes
1 small fennel bulb, trimmed, cut into 1/2-inch cubes
1 bay leaf
6 garlic cloves, chopped
2 tablespoons tomato paste
3 tablespoons all purpose flour
1 cup dry white wine
6 cups low-salt chicken broth
1 6-inch-long fresh rosemary sprig plus 2 tablespoons finely chopped rosemary
2 tablespoons chopped fresh parsley
1 tablespoon finely grated lemon peel

Steps:

  • Place beans in large saucepan. Add enough water to cover by 4 inches. Let stand overnight.
  • Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 7 minutes per side. Transfer chicken to large plate. Add pancetta and next 6 ingredients to same pot. Cook until vegetables begin to brown and soften, stirring frequently, about 10 minutes. Add garlic; stir 1 minute. Add tomato paste; stir 2 minutes. Add flour; stir 1 minute. Add wine and simmer 1 minute. Drain beans. Add beans to pot; stir to combine. Add broth; season with salt and pepper. Place rosemary sprig and chicken atop bean mixture.
  • Cover pot; transfer to oven. Braise until chicken and beans are very tender, about 1 hour. Transfer chicken to plate. Season beans with salt and pepper.
  • Mix 2 tablespoons finely chopped rosemary, parsley, and lemon peel in small bowl. Divide beans among 6 shallow bowls. Top each with chicken. Sprinkle each with parsley mixture and serve.

CHICKEN, ROSEMARY AND WHITE BEAN STEW



Chicken, Rosemary and White Bean Stew image

I love this stew, it reminds me of our favorite Bistro restaurants in London. Cooks in 30 minutes and needs only a very simple green salad and rustic crusty bread to make it a very special meal.

Provided by Lorac

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs bone-in chicken parts (remove skins if desired)
1 tablespoon extra virgin olive oil
1 medium onion, peeled and cut into chunks
3 carrots, diced
5 cloves garlic, chopped
4 ounces Canadian bacon, diced
2 tablespoons balsamic vinegar
1 cup dry white wine
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans great northern beans, drained and rinsed (or 4 cups fresh cooked)
2 teaspoons chopped fresh rosemary
2 cups chicken broth
salt & freshly ground black pepper

Steps:

  • Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown.
  • Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
  • Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
  • Season with salt and pepper and ladle into soup bowls.

Nutrition Facts : Calories 845.7, Fat 34.9, SaturatedFat 9.3, Cholesterol 191.5, Sodium 1636.3, Carbohydrate 43, Fiber 13.2, Sugar 9.4, Protein 75.6

ORGANIC CHICKEN-AND-WHITE-BEAN STEW WITH SPINACH AND SLOW-ROASTED TOMATOES



Organic Chicken-and-White-Bean Stew with Spinach and Slow-Roasted Tomatoes image

Categories     Soup/Stew     Bean     Chicken     Tomato     Stew     Low Fat     High Fiber     Dinner     Spinach     Healthy     Self     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings.

Number Of Ingredients 16

8 Roma tomatoes, halved, seeds and inner flesh removed
Olive- or vegetable-oil cooking spray
2 1/2 tbsp extra-virgin olive oil
2 tsp chopped fresh thyme
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 slices thick-cut bacon, diced
1 cup chopped onion
8 cloves garlic, minced
3/4 cup chopped carrots
3/4 cup chopped celery
3 cans (15.5 oz each) great Northern beans, rinsed and drained
6 cups lower-sodium fat-free chicken broth, preferably organic
2 whole cooked chicken breasts (from 2 rotisserie chickens, preferably organic), boned, skin removed, cut into 1 1/2-inch-by-1/4-inch pieces
1/4 cup chopped shallots
1 3/4 lb baby spinach

Steps:

  • Heat oven to 350°. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.) Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes. Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned; transfer mixture to a bowl. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly. Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat. Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls. Lean 2 tomato halves against spinach and spoon some shallot mixture on top. Serve immediately.

SLOW COOKER CHICKEN AND WHITE BEAN STEW



Slow Cooker Chicken and White Bean Stew image

This is a super easy main dish that even had my husband going back for seconds! I have also served this as an easy dinner for guests. I hope that you enjoy it!

Provided by Dwynnie

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 17

2 1/2-3 lbs boneless skinless chicken thighs
2 (16 ounce) cans white beans, drained and rinsed (navy beans or great northern beans)
1 cup white wine
1/2 cup chicken broth
1 cup diced sweet onion
8 ounces chopped carrots
1 (15 ounce) can diced tomatoes, undrained
2 garlic cloves, minced
1 teaspoon celery seed
1 teaspoon dried rubbed sage
1 teaspoon dried thyme leaves
1 tablespoon parsley flakes
1 bay leaf
1 tablespoon sea salt
1/2 teaspoon white pepper
1/2 cup water or 1/2 cup chicken broth
6 tablespoons all-purpose flour

Steps:

  • Mix everything but the water and flour in a slow cooker.
  • Cook on low for 7 hours.
  • Beat the flour into the water (or chicken broth) with a fork until smooth then mix into the slow cooker.
  • Cook on low for 1 hour.
  • Great served with garlic bread and a salad!

WW CHICKEN AND WHITE BEAN STEW WITH LEMON AND SAGE



Ww Chicken and White Bean Stew With Lemon and Sage image

Putting here for safe keeping. Serve with a salad or with steamed spinach. Enjoy! Serving: 1 chicken thigh with about 1 cup of bean mixture (6 points per serving) For some reason the amount stock will not save it is 3/4 c but I use more.

Provided by Luvs 2 Cook

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

4 (5 ounce) skinless bone-in chicken thighs
1 (15 ounce) can cannellini or 1 (15 ounce) can navy beans, drained and rinsed
11 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 (14 1/2 ounce) can diced tomatoes
chicken stock, reduced sodium
1 tablespoon minced fresh sage or 1 teaspoon dried sage
2 teaspoons grated lemon zest

Steps:

  • Sprinkle chicken with garlic powder, salt and pepper. Heat oil in Dutch oven over medium-high heat. Add chicken and cook, turning once, until browned, about 6 minutes. Transfer to plate.
  • Add remaining 1 tsp oil to Dutch oven. Add onion and cook, stirring occasionally, until softened about 5 minutes.
  • Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
  • Add flour and cook, stirring constantly, until it browns slightly, about 1 minute.
  • Add tomatoes and stock; bring to boil, stirring constantly to scrape browned bits from bottom of pot.
  • Add chicken, beans, and sage. Reduce heat and simmer, covered, until chicken is tender and cooked through, about 20 minutes.
  • Stir in lemon zest.

Nutrition Facts : Calories 491.2, Fat 24.7, SaturatedFat 6.6, Cholesterol 120, Sodium 6807.4, Carbohydrate 33.3, Fiber 7.5, Sugar 4.7, Protein 34.3

CHICKEN & WHITE BEAN STEW



Chicken & White Bean Stew image

Taste the great flavors of our hearty Chicken & White Bean Stew! Topped with mozzarella cheese, this white bean stew is a wonderful Healthy Living dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 8

1 small onion, chopped
1/4 cup KRAFT Lite House Italian Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes, undrained
1 tsp. dried basil leaves
1 can (15 oz.) no-salt-added navy beans, drained
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

  • Cook onions in dressing in medium saucepan on medium heat 3 min., stirring occasionally. Add chicken and garlic; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in tomatoes and basil; simmer 8 min. or until chicken is done.
  • Add beans; stir. Cook 2 min. or until heated through, stirring occasionally.
  • Serve topped with cheese.

Nutrition Facts : Calories 320, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 35 g

WHITE BEAN CHICKEN STEW



WHITE BEAN CHICKEN STEW image

Categories     Soup/Stew     Bean     Stew     Quick & Easy     Dinner

Yield 4 servings

Number Of Ingredients 12

1/4 pound of boneless chicken breasts - chopped in chunks.
1 2 oz spanish chorizo coarsely chopped
1 medium onion, chopped
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/2 teaspoon Sriracha hot chilli sauce
1/2 teaspoon curry
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 cups chicken broth
2 (15- to 19-oz) cans white beans without its water
1 can of cocunut milk (80g)

Steps:

  • Cook chorizo,chicken, onion, garlic, bell pepper, chilli sauces, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and curry and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken. Cooks' note: • Soup keeps, chilled and covered, 2 days.

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