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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I made this wonderful stew last night based off a pasta recipe! This recipe works very well if you make a roast chicken the night before and make stock from the carcass. Then you can chop up the leftover chicken to use in the stew. Ingredients:
6 cups chicken stock |
2 cups cooked chicken, shredded |
1 (14 1/2 ounce) can navy beans |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 -2 head broccoli, cut into florets |
3 carrots, sliced |
1 teaspoon basil |
1 teaspoon oregano |
1 teaspoon salt |
1 cup frozen spinach, thawed or 1/2 bunch spinach, cleaned and stemmed |
2 cups quinoa or 2 cups pasta, cooked |
Directions:
1. Combine all ingredients in large pot except for spinach and quinoa or pasta.
2. Simmer for 30 minutes.
3. Add cooked quinoa or pasta as well as spinach. Cook for an additional 5-10 minutes.
4. If you choose to add uncooked quinoa or pasta, be sure to increase the chicken stock by 3 cups.
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