• Ashley Hart

Delicious Chicken Stew

This is my GO-TO when we are craving something comforting, savory and warm on a cold day. Packed with so many nutritious ingredients and perfect for left overs. So if you are in need of something that gives you lunch for the next few days this is the recipe for you.


I had some leftover shredded instant pot chicken so I used that as the meat portion of the stew. If you don't have leftover chicken you can always cook it before you start on the vegetables. (I would say 2 Chicken Breasts are plenty)



  • 1 Container Bones and Marrow Broth or 8 Cups of Organic Chicken Broth

  • 1 Tablespoon Avocado Oil

  • 1 Chopped Onion (I prefer Red)

  • 1 Garlic Clove chopped finely

  • 2-3 Diced Carrots

  • 2 Finely Chopped Celery Stalks

  • 1/2 Cup Green Peas

  • 1/4 Cup Whole Kernel Corn

  • 2 Chopped Potatoes

  • 1 Cup Half and Half or Whole Milk

  • 1/4 Cup Flour or Corn Starch

  • 1 Tsp Oregano

  • 1 Tsp Paprika

  • 1 Bay leaf

  • 1 Tsp Rosemary

  • Salt + Pepper to taste



Directions:

1. In a large pot add avocado oil, brown chicken (unless you have prepped shredded chicken) Add your Onion, Garlic, Celery and Carrots and cook for a few minutes until softened.


2. Add your spices, half your flour mixture and continue to cook on medium heat until well combined.


3. Add Potatoes, Broth and bring to a boil. Reduce your heat to medium temperature and simmer for 20 min.


4. In a glass add your remaining Flour mixture, mix with water and stir until no lumps are present. Add Cream or Milk and Flour mixture, Chicken, Peas and Corn and let simmer for another 10-15 min.


Enjoy!


I prefer to leave mine on low heat and let the flavor really settle in but if you prefer to eat right away feel free :)





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