SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 244.3
  • Total Fat: 5.5 g
  • Cholesterol: 47.1 mg
  • Sodium: 451.6 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 19.8 g

View full nutritional breakdown of Joanie's leftover chicken stew calories by ingredient
Report Inappropriate Recipe

Joanie's leftover chicken stew

Submitted by: MOSTLYH2O

Introduction

We have rotisserie chickens often, and I strip all the meat we don't eat off the bones and put in a freezer bag and freeze. I do the same with the carcass, adding to the existing bag (once cool) . When I have three carcasses, I make homemade stock*, and by that time I usually have enough chicken meat too. (If I don't, I'll just quick cook up a breast or two to add to it.

*Note: the Spark nutrition info lists 4 cups of homemade stock as having over 400 calories (!) but when I make it, I skim off ALL of the fat, so I used the info for commercially-prepared stock. You can use chicken broth, but I would use all broth and little water or it will taste thin. Also, the chicken I used is, quite literally, a "mixed bag" (dark and white meat), but, since my hubby and I tend to devour the dark meat first
when we have the rotisserie chicken , I only counted 1/3 of the chicken meat as dark meat.

As for ingredients, of course you can use dried thyme (use less than fresh) and you could use regular onions, just try to find sweet ones; shallots' flavor is so delicate and sweet that I think it kind of makes the dish. That and the homemade chicken stock! :)
We have rotisserie chickens often, and I strip all the meat we don't eat off the bones and put in a freezer bag and freeze. I do the same with the carcass, adding to the existing bag (once cool) . When I have three carcasses, I make homemade stock*, and by that time I usually have enough chicken meat too. (If I don't, I'll just quick cook up a breast or two to add to it.

*Note: the Spark nutrition info lists 4 cups of homemade stock as having over 400 calories (!) but when I make it, I skim off ALL of the fat, so I used the info for commercially-prepared stock. You can use chicken broth, but I would use all broth and little water or it will taste thin. Also, the chicken I used is, quite literally, a "mixed bag" (dark and white meat), but, since my hubby and I tend to devour the dark meat first
when we have the rotisserie chicken , I only counted 1/3 of the chicken meat as dark meat.

As for ingredients, of course you can use dried thyme (use less than fresh) and you could use regular onions, just try to find sweet ones; shallots' flavor is so delicate and sweet that I think it kind of makes the dish. That and the homemade chicken stock! :)

Number of Servings: 12

Ingredients

    1-1/2 pounds cooked chicken (like what you rip off a rotisserie chicken)
    4 cups chicken stock
    water
    4 cups carrots, chopped
    3 cups celery, chopped
    6 cups potatoes, cut in 1 inch cubes
    1-1/2 cups shallots, chopped
    2-3 garlic cloves, minced
    1 Tbsp fresh thyme (or a little more)
    1/2 cup flour
    2 tbsp olive oil
    Salt and pepper to taste

Directions

In a large stock pot, saute the onion and garlic in the fat til soft, adding a bit of broth if it gets dry.
Add the flour and stir til combined.
Slowly add the stock, stirring to mix with the floury onions.
Add all the other ingredients and enough water to cover.
Cover and bring to a boil, then reduce heat to low and simmer until all vegetables are done.

Makes about 12 2-cup servings.

Freezes well!

Number of Servings: 12

Recipe submitted by SparkPeople user MOSTLYH2O.






Great Stories from around the Web


Rate This Recipe