Healthy Brunswick Stew
This healthy Brunswick stew is a comforting and nutritious classic. An easy Brunswick stew recipe filled with shredded chicken, vibrant vegetables, and warming spices—perfect for cozy family dinners or meal prep.
Ingredients
- 1 Tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- ¾ cup chopped celery
- 2 small red-skinned potatoes, chopped
- 2 cups frozen corn, rinsed and drained
- 1 cup frozen lima beans, rinsed and drained
- 1 28 oz can diced tomatoes
- 1 32 oz carton low-sodium chicken broth
- 1 teaspoon dried parsley
- 1 bay leaf
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon hot sauce
- 2 ½ cups shredded chicken (about 1.25 lbs boneless chicken breasts)
- Fresh parsley, for garnish
- Hot sauce, for serving
Instructions
- Heat the olive oil over medium heat in a large casserole pan or Dutch oven.
- Add the chopped onion and minced garlic, sautéing until softened and fragrant—this should take about 3-4 minutes.
- Stir in the carrots, celery, red-skinned potatoes, canned tomatoes, chicken broth, corn, lima beans, Worcestershire sauce, parsley, bay leaf, salt, pepper, and hot sauce. Stir everything to combine.
- Bring the mixture to a boil, then reduce the heat to a low simmer. Let it cook for 30-45 minutes, stirring occasionally, or until the potatoes are fork-tender.
- Remove the bay leaf, then add the shredded chicken to the pot. Stir and simmer for another 5 minutes until the chicken is warmed through.
- If the stew feels too thin, mash a few of the potatoes directly in the pot to create a thicker consistency.
- If the stew is too thick, add additional chicken broth or water, a half cup at a time, until you reach your desired consistency.
- Ladle the stew into bowls and garnish with fresh parsley. Serve with extra hot sauce on the side, so everyone can customize their spice level.