Description
A comforting stovetop dish combining tender chicken, vegetables, and a creamy broth, perfect for chilly evenings or using up leftover chicken.
Ingredients
Scale
- 1 – 2 tbsp butter (unsalted)
- 1 small yellow onion (chopped)
- 2 large carrots (sliced into coins)
- 2 large celery sticks (sliced, about ½ cup)
- 3 large garlic cloves (minced)
- â…“ cup whole wheat flour or all-purpose flour
- 4 cups low-sodium chicken stock
- 1 cup milk (skim or 2%)
- 1 ½ cups sweet potatoes or Yukon potatoes (cut into small bite-sized cubes)
- 1 tsp salt (plus more to taste)
- ½ tsp ground black pepper (plus more to taste)
- 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
- 3 – 4 cups cooked shredded chicken (rotisserie is great)
- 1 cup frozen peas
- ¼ cup fresh parsley (finely chopped)
- 2 – 4 cups baby spinach (chopped, optional)
Instructions
- Heat butter in a large Dutch oven over medium-low heat.
- Add chopped onion, carrots, and celery; cook for 6 – 8 minutes until soft, stirring occasionally.
- Mix in minced garlic and stir for 30 seconds.
- Incorporate the flour, mixing until vegetables are coated, and let cook for 1 minute.
- Stir in chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15 – 20 minutes until potatoes are fork-tender.
- Add the cooked shredded chicken, frozen peas, parsley, and spinach; simmer for 5 more minutes.
- Taste and adjust seasoning to your liking.
- Serve warm with bread or biscuits for a comforting meal.
Notes
Let leftovers cool completely before freezing. Flavors deepen overnight, making leftovers even better.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg