Rosemary Chicken Stew Recipe -
Rosemary Chicken Stew Recipe
  • READY IN ABOUT 11 hrs

Rosemary Chicken Stew

Recipe by  

"This is a great healthy, hearty dish for a cold night. It's particularly good served with homemade biscuits! If you prefer, put ingredients in a casserole and bake in the oven at 350 degrees F."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    2 hrs 30 mins

    10 hrs 55 mins


  1. Into a large stock pot over medium heat, place chicken, mushrooms, and onions. Mix in tomatoes, carrots, and celery. Then stir in beans, garlic, rosemary, and enough water to not quite cover. Bring to a low simmer, and cook until chicken is soft, about 2 to 3 hours. Season with salt and pepper to taste. To thicken, stir in cornstarch, if necessary.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2006

VERY good! A friend and I exchange meals once a month and this was a hit with both our families. Even the kids liked it! I didn't use all the chicken it called for, for a double batch I used about 3.5 pounds. Also, I let it simmer most of the day. This recipe is very good! I served it with a balsamic vinegar green bean salad and garlic biscuts, and topped meal off with some chocolate cookies! Yummy!

Most Helpful Critical Review
Oct 14, 2006

Perhaps I was wanting something different, but this was basically really thick chicken noodle soup sans noodles but with beans instead. I didn't think the beans went particularly well with this, but if I used chicken stock instead of water and added more salt it would have been a delicious soup. My husband and children did not like this at all. Will not make this again!


7 Ratings

Nov 11, 2010

This made for a delicious and hearty meal. I used canned beans as I wanted to make the recipe the same day. I had some chicken broth I needed to use, so I added that with the water. I have rosemary growing in my kitchen, so fresh for dried was a no-brainer. I served this with Rosemary Herb Bread (from this site). I'll definitely make this again!

Sep 26, 2006

This has a nice flavor. I didn't thicken it due to time constraints. I also forgot to soak the beans so I left them out. I'll bet some sort of pasta would be good in this, but I didn't think of that until we were eating it. I put everything in the crockpot and cooked it for 6-7 hrs. on med-hi. Good recipe. Thanks Sahara836!

Dec 01, 2013

A good winter stew. Used canned beans instead of dried to save time. Also crushed the rosemary and sauteed the vegetables in olive oil before adding the canned tomatoes. Next time I'll cook the chicken breasts whole and remove them as soon as they are done to avoid overcooking, refrigerating and cubing chicken when cool. I'll simmer the stew longer to to meld the flavors and add the cut up chicken and drained beans at the end. Some minced fresh parsley would go well in this dish. Might be interesting to use ground chicken to create a consistency similar to chili.

Nov 05, 2013

This worked well for us. I sautéed the onions in a little olive oil before adding the other ingredients. Caramelizes the onions and knocks down their punch a bit. I added a bit more rosemary as the tomatoes tended to over power the flavor all together which wasn't what I was going for. Overall a healthy dish packed with protein and other nutritional value.


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  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 13 g
  • 52%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 216 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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