Yield
10 servings (serving size: 1 cup stew and about 1 tablespoon cheese)

This stew is nice for lunch before or after a hike. To speed preparation, chop the onion and zucchini the night before.

How to Make It

Step 1

Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes. Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.

Step 2

Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard bay leaf. Sprinkle with cheese.

Ratings & Reviews

KristineA's Review

Monica U.
September 01, 2010
Easy and yummy. I followed the recipe exactly as written. Served it with crusty bread and a glass of white wine (couldn't let a good bottle of white wine go to waste!! Even though I'm more of a red fan). I will make this one again.

Monica U.'s Review

KristineA
July 09, 2010
This was a pretty hardy soup considering how quick you can put it together. A little on the bland side though. If I made it again, I'd try to jazz up the flavor a bit.

AmyCHarmeling's Review

motpea
December 21, 2009
This stew is healthy and hearty. It's also quite tasty! I often make it when friends come over during the fall and winter. Always a hit!

motpea's Review

AmyCHarmeling
January 13, 2009
I would make this again. I cut recipe in half but doubled chicken and omitted chickpeas. Used all the same herbs. I didn't chop fresh rosemary because I wanted to remove it at the end. I used a 2-inch sprig, instead. My husband walked in and said "it smells like a restaurant in here." I served this over rice for 2 people with no leftovers.