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.
Chicken Stew with Turnips & Mushrooms
From EatingWell: September/October 2013
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.
9 Reviews for Chicken Stew with Turnips & Mushrooms
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.
Great winter meal that takes advantage of winter ingredients. Comes together very quickly. A keeper.
A keeper. No changes.