This time of year, one of my favorite things to do is spend time in the kitchen with family. I’m extra excited for the holidays because my siblings are coming to visit from faraway lands like D.C. and South Africa. I cannot wait. It will be so wonderful to spend time with them both, and my parents too. I’m already working on my playlist. (Because what is cooking without a little dancing?)
My mom and I started a little early over Thanksgiving with a kitchen dance test run when we made this White Bean + Chicken Winter Stew together. I’ve made it again since and it is just the most divine meal for a cold day. This stew is first cousin to a white bean chili, served over rice and topped with fresh parsley.
What I love about this stew is that it’s so easy to put together. You’ll start by making some rice (which you can do while you make the rest). Then, you’ll cook chicken breasts in chicken broth to give it flavor. If you’re a vegetarian, you can skip the chicken altogether and use vegetable broth instead. Then, you’ll sauté some vegetables like celery and onions and combine them with the chicken broth, chicken, frozen corn and white cannellini beans. Serve over rice and top with a little parsley, maybe some shredded mozzarella cheese. Voilà! A simple winter stew.
You will want to eat this White Bean + Chicken Winter Stew on every cold night this winter. And, if you wind up with leftovers, you should know they will taste even more flavorful the next day. That’s something to dance about. What are you looking forward to most this holiday? // susannah
Click below to see the recipe for White Bean + Chicken Winter Stew!
- 1 whole boneless, skinless chicken breast
- 2 cups chicken broth
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 sticks celery, diced
- 2 tablespoons flour
- 1/2 cup frozen corn
- 1 can white cannellini beans
- 1/4 teaspoon dried thyme
- Coarse salt, to taste
- Freshly ground pepper, to taste
- 2 cups cooked white rice
- Mozzarella cheese, shredded (optional)
- Chopped parsley, for garnish (optional)
- In a medium saucepan on medium heat, simmer chicken in chicken broth until cooked through, about 20 minutes. Remove chicken and dice it into bite-size pieces. Transfer remaining chicken broth into a medium bowl and add enough water to reach 2 cups. Set aside.
- Melt butter in saucepan over medium heat. Add onion and celery, saute until glassy and transparent. Add flour to make a roux. Cook while stirring for 1 minute, but do not allow to brown. Gradually add reserved chicken broth, stirring constantly. Add chicken, corn, cannellini beans, thyme and pepper. Taste before adding salt. Simmer on low heat for 10 minutes.
- Spoon half a cup of rice into four soup bowls. Top with stew. Sprinkle with cheese and parsley if desired before serving.
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Nutrition Information:Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 372 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 49mg Sodium: 744mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 6g Sugar: 3g Sugar Alcohols: 0g Protein: 22g