Chicken Brunswick Stew
This hearty, comforting soup brings together zesty onion, celery, sweet corn, white potatoes and earthy lima beans. A rich base of tomato broth, and a touch of BBQ and hot sauce, adds depth and warmth. Tender chicken simmered to perfection round out this dish. Served hot with a sprinkle of fresh parsley, it’s the kind of meal that’s both filling and full of flavor.
SERVINGS
8
PREP TIME
10 Min
COOK TIME
15 Min
Ingredients
1 tablespoon olive oil
1 medium onion (diced)
4 stalks of celery (chopped)
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 can (28 oz.) diced tomatoes (do not drain)
2 boxes (32 oz.) chicken broth
2 cups barbecue sauce
2 tablespoons hot sauce
1 can (15.0 oz.) Libby’s® Lima Beans (drained)
1 can (15.25 oz.) Libby’s® Whole Kernel Sweet Corn (drained)
1 can (15.0 oz.) Libby’s® Diced White Potatoes (drained)
2 cups cooked rotisserie chicken (chopped)
2 tablespoons fresh parsley (chopped)
1 tablespoon olive oil
1 medium onion (diced)
4 stalks of celery (chopped)
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 can (28 oz.) diced tomatoes (do not drain)
2 boxes (32 oz.) chicken broth
2 cups barbecue sauce
2 tablespoons hot sauce
1 can (15.0 oz.) Libby’s® Lima Beans (drained)
1 can (15.25 oz.) Libby’s® Whole Kernel Sweet Corn (drained)
1 can (15.0 oz.) Libby’s® Diced White Potatoes (drained)
2 cups cooked rotisserie chicken (chopped)
2 tablespoons fresh parsley (chopped)
Instructions
- In large stockpot, heat oil over medium-high. Add onion, celery, thyme, back pepper and salt. Cook 3 minutes, until vegetables are translucent.
- Carefully add can of tomatoes with juice, broth, barbeque sauce and hot sauce. Stir together.
- Add lima beans, corn and potatoes to pot. Bring to a boil, then reduce heat to low and simmer 5 minutes.
- Stir in cooked chicken and heat through. Serve hot topped with parsley.
- In large stockpot, heat oil over medium-high. Add onion, celery, thyme, back pepper and salt. Cook 3 minutes, until vegetables are translucent.
- Carefully add can of tomatoes with juice, broth, barbeque sauce and hot sauce. Stir together.
- Add lima beans, corn and potatoes to pot. Bring to a boil, then reduce heat to low and simmer 5 minutes.
- Stir in cooked chicken and heat through. Serve hot topped with parsley.
