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Nutrition Facts
Serving Size 1 (679g) Recipe makes 6 servings
Calories 794
Calories from Fat 276		(34%)
Amount Per Serving		%DV
	Total Fat 30.7g	47%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 11.4g
	Polyunsaturated Fat 7.1g
	Trans Fat 0.0g
Cholesterol 115mg		38%
Sodium 1422mg		59%
Potassium 1683mg		48%
Total Carbohydrate 97.1g		32%
	Dietary Fiber 24.5g	98%
	Sugars 4.7g
Protein 46.4g		92%
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Rotisserie Chicken & Veggie Stew

Recipe #390704 | 2¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Tallie in Pacific NW
Sep 17, 2009

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!

SERVES 6 , 1 1/2 cups (change servings and units)

Ingredients

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

Directions

1
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.