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Chicken Mulligan Stew

Source of Recipe

Master Chef Don Easley


Recipe Introduction

8 to 10 hearty servings Mulligan stew is a hearty dish made of whatever is on hand. It usually contains meat or poultry, potatoes, and vegetables in practically any combination you can think of. This is my daughter's spur-of-the-moment creation. The ingredient list looks long, but most should be in your pantry or freezer and the stew goes together quickly. It looks delicious and tastes even better.

Recipe Link: RecipeCircus.com/recipes/MasterChefDon

List of Ingredients


4 ribs celery, chopped in 1/2-inch chunks
4 peeled carrots, chopped in 1/2-inch chunks
1 medium Vidalia onion, cut into large dice
2 Tablespoons butter or olive oil
3 (14-ounce cans) chicken broth
1 cup water
1 package Knorr roasted chicken gravy mix powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground pepper
1/2 teaspoon poultry seasoning
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (19-ounce) can white cannelini beans, undrained
1 (14-1/2-ounce) can petite-cut tomatoes, undrained
1/4 cup real bacon bits
1/2 cup ditalini pasta (tiny tubes about 1/4-inch long)
1/2 cup raw converted rice
1 (15-ounce) can whole new potatoes, drained, cut in half lengthwise, then into thick slices
1/2 cup frozen baby peas
2 boneless, skinless chicken breast halves, cut into 1-inch chunks


Recipe

In a large soup-pot, gently saute celery, carrots, and onion in the butter about 5 minutes. Add chicken broth, water, chicken gravy mix, garlic powder, onion powder, salt, pepper, poultry seasoning, parsley, oregano, and basil. Bring to a boil, while stirring to combine.

Add cannelini beans, tomatoes, bacon bits, ditalini pasta, and converted rice. Return to a boil, then lower heat and simmer until pasta, rice, and vegetables are tender, 10 to 15 minutes.

Add potatoes, peas, and chicken. Return to a boil, then lower heat and simmer an additional 5 minutes. Serve with crusty bread.

Refrigerate leftovers and use within 5 days. The leftovers are even better, so feel free to make chicken mulligan stew in advance and gently reheat.