Creamy Chicken & Mixed Vegetable Macaroni Stew
This one‑pot creamy chicken and mixed vegetable macaroni stew is the ultimate comfort meal—hearty, saucy, and packed with vegetables. Inspired by my grandmother’s Sunday dinners, it melds tender boiled chicken with potatoes, field peas, butter beans, and creamed corn in a rich tomato broth. Perfect for cozy family dinners or batch‑cooking for the week!
| American Cuisine |
| Main Dish |
| By Talia Beventi |
Ingredients:
Chicken & Broth
- 3 lb. whole chicken, boiled (reserve broth)
Vegetables & Canned Goods
- 4 medium potatoes, peeled and diced
- 2 medium onions, chopped
- 1 (16 oz.) can creamed corn
- 1 (16 oz.) can English peas, drained
- 1 (16 oz.) can field peas, drained
- 1 (16 oz.) can butter beans, drained
- 1 (16 oz.) can diced tomatoes
- 1 (46 oz.) can tomato juice
Pasta
- 1 small box (8 oz.) macaroni
Seasonings
- 1 Tbsp. salt
- 1 Tbsp. black pepper
- 1 Tbsp. sugar
8 generous bowls
15 minutes
30 minutes
Easy
Tools We Use:
Instructions:
- Shred the Chicken: Remove the boiled chicken from the bones, shred into bite‑sized pieces, and set aside. Reserve the cooking broth.
- Sauté Aromatics: In a large Dutch oven or heavy pot over medium heat, sauté chopped onions in a splash of reserved broth until translucent (about 3 minutes).
- Build the Base: Add diced potatoes, creamed corn, drained peas, field peas, and butter beans. Pour in diced tomatoes and tomato juice, then stir to combine.
- Season & Sweeten: Stir in salt, black pepper, and sugar. Taste and adjust seasoning—this balance of sweet and savory is key.
- Add Pasta & Chicken: Once the liquid simmers, stir in macaroni and shredded chicken. Ensure pasta is fully submerged.
- Simmer to Tender: Reduce heat to medium‑low, cover partially, and cook 15–20 minutes, stirring occasionally, until potatoes and pasta are tender and stew is slightly thickened.
- Finish & Serve: If needed, tilt the lid to let excess steam escape. When veggies and pasta are cooked through, remove from heat and let rest 5 minutes before ladling into bowls.
Chef's Tips:
- For deeper flavor, sauté potatoes in a little oil until golden before adding liquids.
- Swap half the tomato juice for chicken stock to control acidity.
- Stir in a splash of heavy cream at the end for extra richness.
Essential Cookware Sets:
Serving Suggestions:
- Pair with crusty sourdough bread or garlic toast.
- Serve alongside a crisp mixed green salad with vinaigrette.
- Top with grated Parmesan and chopped parsley for freshness.
Storage:
- Stew tastes even better next day—store in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze in individual portions for up to 3 months.
- Reheat gently on the stove-top over low heat, adding a splash of broth if too thick.
Dietary Adaptations:
- Vegan: Omit chicken; use vegetable broth and add firm tofu cubes or tempeh.
- Gluten‑Free: Substitute gluten‑free macaroni or rice pasta.
- Low‑Sodium: Use no‑salt‑added canned goods and reduce added salt to 1 tsp.
Nutrition Facts:
per serving
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 60 mg |
| Sodium | 600 mg |
| Total Carbs | 45 g |
| Dietary Fiber | 6 g |
| Sugars | 7 g |
| Protein | 20 g |
