Rustic Stew With Chicken Corn Recipes

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RUSTIC STEW WITH CHICKEN & CORN



Rustic Stew with Chicken & Corn image

There's nothing like a hearty bowl of chicken soup. Serve with a side salad and some crusty bread.

Provided by Daily Inspiration S

Categories     Chicken

Time 30m

Number Of Ingredients 13

1 medium onion, chopped
4 clove garlic,minced
1 c carrot, finely chopped
1 Tbsp oil
2 c fresh or frozen corn kernels
3 1/2 c chicken broth or stock
1 1/2 c shredded rotisserie chicken or seasoned cooked chicken breast
salt and fresly ground black pepper to taste
1 c diced tomatoes (canned or fresh)
2 c parmesan cheese, freshly grated
1/2 c cilantro, chopped
lime wedges
chopped green onions

Steps:

  • 1. Chop onions and mince garlic. In a dutch oven, heat oil over medium-high heat and saute onions until tender. Add garlic and stir 30 seconds to 1 minute. Add carrots and cook 3-5 minutes.
  • 2. Add corn and cook 3-5 minutes or until vegetables are slightly browned and corn turns a golden color. Add tomatoes and chicken stock and mix thoroughly. Add shredded rotisserie chicken and heat through. Add salt and pepper to taste.
  • 3. Serve in bowls - add parmesan cheese, cilantro and green onions to the top. Squeeze a little lime juice if desired.

RUSTIC CHICKEN STEW



Rustic Chicken Stew image

A rich and hearty stew that will warm you up on the cold days. It is easy to put together with ingredients that you usually have on hand. If you prefer to have your veggies cut a little smaller, that works too - just watch that they do not overcook. The nice thing about this recipe is that you can do most of the prep as the stew is cooking. The chicken thighs and mushrooms add a great meaty texture. Try this with some crusty bread.

Provided by Nif_H

Categories     Low Cholesterol

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 cups chicken broth
2 dried bay leaves
1 1/2 lbs chicken thighs, boneless skinless
1 1/2 cups carrots, large dice
2 cups russet potatoes, unpeeled, cut into 1 cubes (peel them if you prefer)
2 tablespoons butter
1 1/2 cups onions, coarsely chopped
1 cup celery, coarsely chopped
1 1/2 cups button mushrooms (halved or quartered)
1/2 teaspoon dried thyme
2 teaspoons dried parsley (2 tablespoons fresh chopped)
1/4 cup flour
1/4 cup milk (or 1/4 cup cream)
1 cup frozen cut green beans, thawed
salt and pepper

Steps:

  • In a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. Simmer for 20 minutes. Remove chicken with a slotted spoon and coarsely chop when cool enough to handle. While chicken is cooling, add carrots and potatoes to broth. Add chicken when chopped.
  • Meanwhile, melt butter over medium heat in a non-stick frying pan. Add onion, celery and mushrooms and sauté until soft, about 5-7 minutes, stirring occasionally. Stir in thyme, parsley, and flour. Stir until flour is absorbed and add mixture to broth.
  • Simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. Add beans and milk or cream and let heat for 5 minutes. Add salt and pepper to taste. Remove bay leaves and serve!

Nutrition Facts : Calories 515.9, Fat 25.8, SaturatedFat 8.8, Cholesterol 107.1, Sodium 801.1, Carbohydrate 48.4, Fiber 12.4, Sugar 4.5, Protein 29.8

SLOW COOKER RUSTIC CHICKEN STEW



Slow Cooker Rustic Chicken Stew image

Make and share this Slow Cooker Rustic Chicken Stew recipe from Food.com.

Provided by Audrey M

Categories     Stew

Time 6h5m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
3 medium onions, quartered
2 carrots, cut into 1 inch cubes
2 potatoes, cut into 1 inch cubes
2 (14 ounce) cans fat-free chicken broth
1 teaspoon celery seed
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
8 ounces mushrooms, halved
1 cup frozen corn
1 cup frozen peas

Steps:

  • Combine the first 5 ingredients in the crockery pot.
  • Stir in the next 5 ingredients.
  • Cover and cook on LOW until the chicken is done and the vegetables are tender, 7-9 hrs.
  • or on HIGH 4-6 hrs.
  • Stir in the peas and cook until they are done, 15 to 30 minutes.
  • (Note: Baby carrots make a quick and easy substitute for the 1" thick carrot slices).

Nutrition Facts : Calories 254, Fat 3.8, SaturatedFat 0.8, Cholesterol 72.6, Sodium 574, Carbohydrate 26.8, Fiber 4.4, Sugar 4.4, Protein 29.4

RUSTIC SLOW COOKER STEW



Rustic Slow Cooker Stew image

This simple stew tastes totally gourmet, and is a snap to prepare -- your slow cooker does most of the work! This recipe yields enough to feed a very satisfied army!

Provided by ASHLYNNS MOMMY

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h15m

Yield 12

Number Of Ingredients 13

3 pounds beef stew meat
salt and pepper to taste
2 (14 ounce) cans beef broth
1 (10.5 ounce) can condensed beef consomme
2 cups Burgundy wine
1 cup water
1 teaspoon ground mustard seed
1 teaspoon dried thyme
5 red potatoes, cut into chunks
½ pound baby carrots
½ pound pearl onions, peeled
2 tablespoons cornstarch
1 tablespoon water

Steps:

  • Season the beef with salt and pepper, and place in a skillet over medium heat. Cook until evenly brown, and drain.
  • In a slow cooker, mix the beef broth, condensed beef consomme, wine, water, mustard, and thyme. Place beef into the liquid, and stir in the potatoes, carrots, and onions.
  • Cover, and cook 6 hours on Low or 4 hours on High. If you prefer a thick stew, mix the cornstarch and water together and stir into the slow cooker about 30 minutes before the end of the cooking time. Stir occasionally until thickened.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 21.2 g, Cholesterol 62.6 mg, Fat 15.7 g, Fiber 2.2 g, Protein 22.4 g, SaturatedFat 6.2 g, Sodium 415.1 mg, Sugar 3.1 g

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