Chicken and Turnip StewPosted: October 29, 2013
I have gotten some wonderful turnips and turnip greens from my CSA the past couple of weeks. My little one has requested turnip pickles, so I have set aside some turnips for that. Luckily, I still have plenty left for other recipes. I made this soup for lunch today. It’s earthy and comforting. Definitely a keeper. I revamped this recipe I found in the current issue of Eating Well magazine.
1 pound boneless, skinless chicken breasts, cubed
2 tablespoons olive oil
1 medium onion, quartered and sliced
3 cloves garlic, minced
2 large turnips, peeled and diced
8 ounces baby bellas mushrooms, sliced
4 cups turnip greens, chopped
5 cups chicken broth
2 teaspoons fresh rosemary, minced (optional)
3 tablespoons cornstarch
3 tablespoons water
salt and pepper, to taste
Heat 1 tablespoon of the olive oil in a Dutch over medium-high heat. Add the chicken, season with salt and pepper, and cook, until no longer pink. Remove the chicken to a plate and set aside.
Add the remaining 1 tablespoon of the olive oil to the pot. Add the onions and cook until they start to soften. Add the garlic and cook until fragrant, about 1 minute. Add the turnips, mushrooms, greens, broth, and rosemary. Bring to a boil. Add the chicken (and any accumulated juices) and reduce heat to medium-low and cook 10 minutes or until the turnips are tender. Season the soup to taste with salt and pepper.
Mix the cornstarch and water in a small bowl. Stir the mixture into the stew and cook until thickened.