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 in print or online must be granted by the author in writing.
