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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 14 |
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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 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 |
Directions:
1. 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.
2. 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. Yield: 14 servings (1-1/2 cups each).
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