Description
A comforting stovetop dish that combines tender ingredients into a hearty stew, perfect for weeknight dinners and chilly evenings.
Ingredients
Scale
- 11 ounces cooked rotisserie chicken, shredded and chopped
- 1 tablespoon olive oil
- 3 cups diced creamer potatoes
- 3 cups organic chicken broth
- 2 cloves garlic, crushed or minced
- 1 cup sliced celery
- 1 cup diced carrots
- 1/2 cup sliced crimini mushrooms
- 1/2 cup finely diced onion
- 1 tablespoon fresh dill
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1/2 teaspoon salt or garlic salt
- 1/4 teaspoon pepper
- 2 tablespoons gluten-free flour blend
Instructions
- Heat a large pot or Dutch oven to medium-high heat and add in the olive oil.
- Add in the garlic, potatoes, celery, carrots, onion, mushrooms, dill, parsley, thyme, salt, and pepper. Cook, stirring often, for about 15 minutes until the vegetables soften and the onions turn glossy.
- Lower the heat to medium and scoop two cups of the potato vegetable mixture out using a measuring cup. Transfer it to a blender.
- Pour the chicken broth into the blender with the potato vegetable mixture and blend on high until smooth. As you blend, slowly add in the gluten-free flour through the top opening, which will help thicken the stew.
- Pour the blended potato vegetable mixture back into the pot with the rest of the vegetables.
- Add in the chopped rotisserie chicken and stir to combine. Simmer for 10 minutes, then season with additional salt and pepper if desired.
- Divide the stew between 4 bowls and serve hot.
Notes
Serve with gluten-free bread for dipping, and consider adding a dollop of sour cream for creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg