Recipe for Chicken and Vegetable Brunswick Stew

Dish of chicken and vegetable stew surrounded by assortment of veggies and garnish

Soups and Stews Rich Taste that Improves with Age

Brunswick Stew is such a legendary dish that there is actually a “Stewbilee” celebrating the savory concoction in namesake Brunswick, Georgia. Whether this amalgam of barbecue and soup originated in Georgia is hard to say, but this hunters’ catch-all has a rich taste that improves with age. True Stew starts with a slow-cooked sauce; our lighter version allows the flavor of the vegetables to shine through. Variations are endless, and just about any meat and vegetable can be added to the pot—even leftover grains like quinoa and bulgur can stretch out the stew when company arrives.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 (8 oz.) portions
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Recipe Ingredients

12 ounces chicken breast, diced
1 1/2 cups yellow onion, small diced
3/4 cup tomato sauce
2 1/2 cups vegetable broth, low sodium
1 1/2 cups frozen corn
8 ounces roasted potatoes, cut half inch diced
3/4 cup green lima beans, frozen
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 tablespoon kosher salt
1/2 tablespoon cornstarch

Mix the cornstarch and a small amount of vegetable broth.
In a medium soup pot sauté diced chicken until slightly cooked.
Next, add the onions and cook for an additional 5 minutes before adding vegetable broth, potatoes, tomato sauce, lima beans, corn, kosher salt, paprika and black pepper.
Once potatoes are tender add the cornstarch mixture and add to pot with other ingredients to thicken.
Remove from heat and serve.