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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!
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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