Campbells Kitchen Savory Chicken Stew Recipes

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SAVORY CHICKEN STEW



Savory Chicken Stew image

My mom used to make this in the fall and winter when we were in high school, and it was one of the recipes I was sure to take with me when I moved out on my own.

Provided by Greeny4444

Categories     Stew

Time 35m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 11

1 cup onion, chopped
1 garlic clove, finely chopped
1 tablespoon oil
3 cups chicken, cooked and shredded
1 (1 1/4 ounce) package taco seasoning mix
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can kidney beans, drained
1 (8 3/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
1 cup chicken broth
1/2 teaspoon cornstarch

Steps:

  • Cook the onion and the garlic in the oil in a large saucepan over medium-high heat, until tender.
  • Add remaining ingredients, except for chicken broth and cornstarch.
  • Blend the cornstarch into the chicken broth; add to the saucepan.
  • Bring to a boil.
  • Reduce heat and simmer for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 257.8, Fat 5.4, SaturatedFat 0.8, Sodium 1496.6, Carbohydrate 46.7, Fiber 9.7, Sugar 13.9, Protein 10.8

EASY CHICKEN STEW



Easy chicken stew image

Make this healthy chicken stew - it's simple and perfect for a filling family supper. Our easy, low-fat recipe is delicious served with a warm cheese scone

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 10

1 tbsp olive oil
1 bunch spring onions , sliced, white and green parts separated
1 small swede (350g), peeled and chopped into small pieces
400g potatoes , peeled and chopped into small pieces
8 skinless boneless chicken thighs
1 tbsp Dijon mustard
500ml chicken stock
200g Savoy cabbage or spring cabbage, sliced
2 tsp cornflour (optional)
crusty bread or cheese scones, to serve (optional)

Steps:

  • Heat the oil in a large saucepan. Add the white spring onion slices and fry for 1 min to soften. Tip in the swede and potatoes and cook for 2-3 mins more, then add the chicken, mustard and stock. Cover and cook for 35 mins, or until the vegetables are tender and the chicken cooked through.
  • Add the cabbage and simmer for another 5 mins. If the stew looks too thin, mix the cornflour with 1 tbsp cold water and pour a couple of teaspoonfuls into the pan; let the stew bubble and thicken, then check again. If it's still too thin, add a little more of the cornflour mix and let the stew bubble and thicken some more.
  • Season to taste, then spoon the stew into deep bowls. Scatter over the green spring onion slices and serve with crusty bread or warm cheese scones, if you like.

Nutrition Facts : Calories 354 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium

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