White Bean and Chicken Winter Stew
A meal for cold nights that will warm you right up!
Servings 4 servings
Calories 333kcal
Ingredients
- 1 whole boneless skinless chicken breast
- 2 cups chicken broth
- 2 tablespoons butter
- 1 medium onion chopped
- 2 sticks celery diced
- 2 tablespoons flour
- ½ cup frozen corn
- 1 can white cannellini beans
- ¼ 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)
Instructions
- 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.
Nutrition
Serving: 1bowl | Calories: 333kcal | Carbohydrates: 57g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 506mg | Potassium: 707mg | Fiber: 7g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 4mg
