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Country chicken stew with navy beans, shredded chicken, carrots, cabbage, and smoky bacon in broth

Country Chicken Stew with Navy Beans and Smoky Bacon

Country chicken stew is a hearty, comforting stew with tender chicken, creamy navy beans, and a rich savory broth. It is a satisfying pot of rustic comfort food perfect for cozy family meals.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 generous servings
Course: Soup
Cuisine: American
Calories: 249
Ingredients Method Notes

Ingredients
  

Stew Base
  • 4 slices thick-cut bacon, cut into very small pieces
  • 2 small onions, thinly sliced
  • 5 cloves garlic, thinly sliced
Beans, Chicken, and Broth
  • 8 oz / 225 g (half a pound) dried navy beans
  • thyme, bay leaf, and parsley (tie them together for easy removal)
  • 1 whole chicken (rub some salt under the skin ahead of time, if you think of it!)
  • water to cover
  • 1 tablespoon salt
Vegetables
  • 3 large carrots, sliced
  • one-third of a head of cabbage, thinly sliced
Finish and Garnish
  • lemon or red wine vinegar to finish
  • parsley or any other herbs to finish

Method
 

Preparation
  1. Cover the beans with water and soak for 4-12 hours.
Cooking
  1. Cook the bacon, onion, and garlic over medium high heat until the mixture is very soft and flavorful, about 10 minutes.
  2. Add the beans and tied herbs to the pot, then place the whole chicken on top. Add enough water to cover, season with salt, cover with a lid, and simmer for about an hour.
  3. Remove the chicken from the pot and transfer it to a large plate or cutting board to cool. Skim off any foam from the surface of the soup and remove the herbs. Add the carrots and cabbage, then continue cooking until the vegetables soften.
  4. Once the chicken is cool enough to handle, remove the meat and cut or shred it into bite-sized pieces. Return half of the chicken to the pot and reserve the remaining chicken for another use. Finish with lemon juice or a splash of red wine vinegar, then serve with additional herbs if desired.

Notes

Garlic Herb Butter: Soften a stick of butter and mix it with a clove of grated garlic, herbs, and salt and pepper to taste. Return the butter to the fridge until ready to use, then spread it on your preferred bread. Instant Pot Instructions: Soak the beans for 4 hours. Using the Sauté function, cook the bacon, onion, and garlic in the Instant Pot for about 10 minutes until soft. Add the beans and herbs, place the whole chicken on top, and add enough water to cover the chicken or almost cover it depending on the size of your Instant Pot. Add the salt, secure the lid, and cook on manual mode for 25 minutes. Allow the steam to release naturally. Remove the chicken to chop or shred it, remove the herbs, then add the carrots and cabbage. Return the shredded chicken to the pot and stir well. Let the soup sit for a few minutes until the vegetables soften.