This cozy dish is flavorful, rich, thick, creamy, and full of seasonal vegetables. This recipe calls for using a store-bought rotisserie chicken, but you can use leftover chicken as well!

Prep
5 mins
Cook
25 mins
Serves
6
Ingredients
15
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Equipment

  • Dutch oven
  • Blender

Ingredients

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  • 1 1/2 cups cooked rotisserie chicken, shredded and chopped
  • 1 Tbsp olive oil
  • 3 cups Little Potatoes, diced
  • 3 cups organic chicken broth
  • 2 cloves garlic, crushed or minced
  • 1 cup celery, sliced
  • 1 cup carrots, diced
  • 1/2 cup crimini mushrooms, sliced
  • 1/2 cup onion, finely diced
  • 1 Tbsp fresh dill
  • 1 Tbsp dried parsley
  • 1 Tbsp dried thyme
  • 1/2 tsp salt or garlic salt
  • 1/2 tsp pepper
  • 2 Tbsp gluten-free flour blend (all purpose)
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Instructions

  • Step 1

    Heat a large pot or Dutch oven to medium-high heat and add in the olive oil.

  • Step 2

    Add in the garlic, potatoes, celery, carrots, onion, mushrooms, dill, parsley, thyme, salt, and pepper, and cook, stirring often, for about 15 minutes until softened.

  • Step 3

    Lower the heat to medium and scoop two cups of the potato vegetable mixture out using a measuring cup and add to a blender.

  • Step 4

    Add the chicken broth to the blender with the potato vegetable mixture and blend on high until smooth.

  • Step 5

    While blending, slowly add in the gluten-free flour through the top opening.

  • Step 6

    Pour the blended potato vegetable mixture back into the pot with the rest of the vegetables.

  • Step 7

    Add in the chopped rotisserie chicken and stir to combine.

  • Step 8

    Simmer for 10 minutes then season with more salt and pepper if desired. Enjoy!

  • Step 9

    Divide stew between four bowls and serve hot with a side of gluten-free bread (optional).