Chicken Stew with Turnips and Mushrooms from Eating Well Magazine

Chicken Stew with Turnip and Mushrooms

I love fall. Hot weather isn't something I do well with and most of the summer I stay indoors. Growing up in Seattle it was never overly hot and the humidity was low. Then I moved to West Virginia. The humidity and heat almost did me in the first summer. It didn't help that we had a heat wave and the day my husband and I got married it was almost 100 (and yes my husband and I met and got married in only 11 months - sometimes things just fall into place). Fall is a total other story. I love fall in my state. The leaves are beautiful here and the weather is mild. Plus it means lots of soups, stews, and chili. It is by far my favorite time of the year. Tonight I tried a new recipe for Chicken Stew with Turnips and Mushrooms from the October 2013 issue of Eating Well magazine.

Sculpture Ritter Park Huntington, WV

This recipe has 14 ingredients. It takes 45 minutes of total time, all of which is active and makes 6 servings. I only made a few modifications to the original recipe. First, I used baby kale. I was so happy to have found  washed and ready to eat baby kale at the store this week. It's a new item and I scooped it up. So much easier than washing and cutting regular kale. In order to have the turnips fully cooked it took approximately 10 minutes more than the recipe suggested. I really don't like the texture of undercooked turnips. I served the stew with homemade Irish soda bread.

Bridge Ritter Park Huntington, WV

My whole family enjoyed this stew. The flavor was great and the fact that it had mushrooms was the selling point for my two boys. They are both obsessed with mushrooms. The stew was perfect for a cool evening and serving it with Irish soda bread was a nice combination since the bread could sop up the stew. This is definitely a recipe I would make again. If you aren't a fan of turnips this recipe would also work well with potatoes, sweet potatoes or parsnips.

For the recipe go to Chicken Stew with Turnip and Mushrooms.

Chicken Stew with Turnip and Mushrooms

Recipe Type: Main

Summary:

A filling chicken stew recipe with baby kale, turnips and mushrooms. Perfect for fall and winter!

Preparation Time: 0h, 15m

Cooking Time: 0h, 30m

Total Time: 0h, 45m

Yield: Serves 6

Slow Cooker Ham and Navy Bean Soup

My freezer is currently full of soup. In the last couple of months I have made numerous soup recipes and frozen a great deal of them. I freeze in single serving containers in order that all I have to do for a great lunch is pull one out and reheat. It's a great time saver and so much better than canned. I'm also lucky that both of my kids are huge fans of soup and stew. They actually get excited when they discover soup on the stove for dinner. It might be genetic since I seem to always reach for soup when I need some good old fashioned comfort food. There are few things better than a great bowl of soup, a warm blanket and a great book on a cold fall/winter afternoon. Since I also love my slow cooker this time of year I am always looking for new soup recipes that utilize the crock-pot. Recently, I tried a new recipe for Slow Cooker Ham and Navy Bean Soup from the holiday recipes magazine from Better Homes and Gardens, which looked easy and perfect for a cold winter afternoon.

This recipe has 14 ingredients. It takes 5 1/2 hours of cooking, 40 minutes of prep and makes 6 servings. I had no problems finding any of the ingredients at my local grocery store. I chose to use navy beans instead of Lima beans for this recipe. I would love to say that I love Lima beans, but I don't. They are the one bean that I just can't learn to love. My husband loves kale, so that is what I used in this recipe. As I've stated numerous times before I make my own chicken broth and this recipe was no exception. Instead of quick soaking my beans I chose to let the beans soak overnight. I find overnight soaking much easier and less time consuming. Make sure to adequately salt this soup once it's done. I found that I had to add a substantial amount of salt. I followed the remainder of the recipe as written.

If your looking for an easy slow cooker soup recipe, this dish fits the bill. It is very easy to put together and the flavor was perfect. My whole family really liked the flavor and I love that it uses kale which is very healthy. This recipe would also work well with a variety of dried beans, so don't be afraid to experiment.

For the recipe go to Slow Cooker Ham and Lima Soup.