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 chicken mulligan stew is a spur-of-the-moment creation made from a fridge and cupboard raid. 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.
It goes without saying that this recipe is infinitely variable, so use whatever veggies you have on hand. I had a couple of chicken breasts to use up, but you can use rotisserie chicken if you have it. The chicken, potatoes, and peas are added last so they don’t fall apart as the harder veggies cook.
Chicken Mulligan Stew Recipe
4 ribs celery, chopped in 1/2-inch chunks
4 peeled carrots, chopped in 1/2-inch chunks
1 medium Vidalia onion (or other sweet onion), cut into large dice
2 Tablespoons butter or olive oil
3 (14-ounces each) cans chicken broth
1 cup water
1 package Knorr® roasted chicken gravy mix powder (or your favorite powder mix)
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
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 and leftover chicken mulligan stew and use within 5 days. The stew is even better the next day, so feel free to make this dish in advance and gently reheat.
Yield: 8 to 10 hearty servings
Chicken Mulligan Stew Recipe Photo ©2018 Peggy Filippone