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Chicken Stew with Turnips & Mushrooms

September/October 2013

Your rating: None Average: 3.9 (59 votes)

In this healthy chicken stew recipe, we save prep time by using pre-sliced mushrooms and pre-chopped kale (found near packaged fresh greens). If you don’t like turnips, potatoes are an easy substitution.


Chicken Stew with Turnips & Mushrooms

9 Reviews for Chicken Stew with Turnips & Mushrooms

10/11/2014
Delicious stew

I was looking for recipes to use the turnips from our garden. This recipe was great. But I found two cups of chicken stock to be enough. I suggest using chicken stock with the corn starch (why dilute the stew flavor?). Also, a bit more salt and pepper required.

Hearty, easy, tasty
Dinner time!
Comments
09/28/2014
Anonymous
Really good

I really liked this. I used portobellos instead because I think they have more flavor.

The only negative I have is the cornstarch. I added it this time, but would leave it out if I make it again. I don't think it really makes too much of a difference in terms of actually thickening the soup (not sure why it needed thickening either) and adds unnecessary calories/processed ingredient.

Otherwise no complaints! It's very delicious! I've also frozen and reheated it and it's just as good.

Comments
02/10/2014
Anonymous
Simple and very flavorful

Great winter meal that takes advantage of winter ingredients. Comes together very quickly. A keeper.

Cheap, easy
Comments
02/09/2014
Anonymous
GREAT!

A keeper. No changes.

Fast, easy, so delicious, cheap
Comments
01/16/2014
Great winter meal

This was a great stew! We had enough to feed four plus left overs. The turnips added a unique flavor and we ate it with olive bread that had just the right amount of salt.

simple ingredients and a lot of flavor
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