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Winter Chicken Vegetable Stew

December 9, 2015 By Liza Cannata Leave a Comment

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I call this “leftover stew” because I literally threw it together one Friday night with all my leftovers from the week.  I chopped up some unused veggies, added some beans and chicken, and it became a lovely, nourishing stew.  Any variation of veggies would work and it is a great way to use your unconsumed food from the week.

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Fall Vegetable Stew
 
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Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 teaspoon finely chopped sage (about 4 leaves)
  • 2 cloves garlic, minced
  • 1 acorn squash, peeled and chopped into 1½ inch pieces
  • 2 carrots, peeled and chopped into a ¼ inch dice
  • 1 cup sliced crimini mushrooms (about ¼ inch thick), optional
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 2 cups chicken or veggie stock
  • 1 15 ounce can crushed tomatoes
  • 2 cups shredded chicken breast (either from a rotisserie chicken or boiled chicken beasts)
  • 1 teaspoon salt
  • fresh ground pepper
Instructions
  1. Heat olive oil in a heavy cast iron pot over medium heat.
  2. Add the onion and cook until soft about 5 minutes.
  3. Add the garlic and sage and cook 2-3 more minutes.
  4. Add the squash, carrots and mushrooms (if using) and cook another 5 minutes.
  5. Add the stock, tomatoes, salt and pepper and stir well. Bring to a boil, reduce heat to a simmer and cook for about 30 minutes, until vegetables are soft.
  6. Add rinsed beans and shredded chicken and cook another 10 minutes.
  7. Serve in large bowls.
3.4.3177

 

Filed Under: All Recipes, Main dish Tagged With: acorn squash, chicken vegetable stew, stew, winter stew

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Welcome to Three Hungry Boys!
Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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