Rotisserie Chicken Stew
One of my favorite rotisserie chicken recipes.
Bacon gives this chicken stew recipe a unique flavor.
Serve this Rotisserie chicken stew with a thick slice of homemade whole wheat bread.
Rotisserie Chicken Stew
- 4 slices turkey bacon
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1/2 cup diced red pepper
- 4 cups chicken broth
- 2 14 oz. cans Great Northern beans, drained and rinsed
- 3 cups Rotisserie chicken, shredded
- salt and pepper to taste
In a dutch oven or heavy saucepan, brown bacon until crisp. Remove and set aside to drain on paper towels. Add onion and garlic to pot. Cook until softened, 5-7 minutes. Add carrots and red pepper. Cook another 5 minutes. Add broth and beans. Bring to a boil, then simmer on low 15 minutes. Stir in chicken. Cook until heated through. Season with salt and pepper.
Serves 8.
Per serving: 279 calories, 6 g fat (2 g saturated), 55 mg cholesterol, 28 g carbohydrate, 6 g fiber, 30 g protein, 60% Vitamin A, 28% Vitamin C, 8% calcium, 15% iron
For more great Rotisserie chicken recipes, see:
The copyright of the article Rotisserie Chicken Stew in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Rotisserie Chicken Stew must be granted by the author in writing.
