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Roasted Chicken & White Bean Stew
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Description
A satisfying stew that combines the flavors of creamy beans, sweet carrots and onions, and roasted chicken.
Make your own roasted chicken, or take a short cut and shred a rotisserie chicken!
Ingredients
- 1 pound Chicken Breast
- 4 Tablespoons Olive Oil, Divided
- 2 teaspoons Salt, Divided
- 1 teaspoon Pepper, Divided
- 2 Tablespoons Butter
- 1 whole Medium Onion, Diced
- 3 whole Medium Carrots, Diced
- 2 Tablespoons Flour
- 1 teaspoon Garlic Powder
- 2 cans (15.8 Oz. Size) Great Northern Beans
- 2 cups Frozen Corn
- 2 cups Water Or Chicken Stock
- ½ cups Milk Or Half-and-Half
Preparation
Preheat oven to 400ºF. Place the chicken breasts on a baking sheet and drizzle 2 tablespoons of olive oil over them. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Roast the chicken for about 30 minutes or until done.
While the chicken is roasting, heat the remaining 2 tablespoons of olive oil and the butter in a large pot. Add the onions and carrots to the oil and butter; cook until the carrots are tender and the onions translucent. Add the flour, garlic powder, the remaining 1 teaspoon salt and 1/2 teaspoon pepper and cook another minute. Then add the beans in their juice, the corn, and water.
Once the chicken is done, shred with 2 forks and add to the soup. Before serving, add the milk and stir to combine. Enjoy!
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