Brunswick Stew

This hearty stew makes 8 servings or you can double it for a crowd. Skip the trip to the grocery store by using fresh leftover cooked chicken or turkey that has been properly stored and handled in addition to canned veggies from your pantry.

Course Main Course, Soup

Keyword Chicken, Chicken Broth, Corn, Lima Beans, Onion, Vegetable Oil

Cooking Method Stovetop

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 142kcal

Author MyPlate.gov

Equipment

Stovetop
Pot Large

Ingredients

1 Tbsp Vegetable Oil
1 Onion Medium, chopped
2 cups Chicken Broth Low-sodium
2 cups Chicken Or turkey; cooked and diced
2 cups Tomatoes Or canned, low-sodium
2 cups Lima Beans Cooked or canned, low-sodium
2 cups Whole Kernel Corn Canned, low-sodium

Instructions

Wash hands with soap and water.
Heat oil in a large pan. Add onion and cook in oil until tender.
Add all remaining ingredients. Bring to a simmer for 30 minutes at medium-low.
Makes 8 servings of about 1 cup each.

Notes

Learn more about:

Nutrition