Joanie's leftover chicken stew
- Number of Servings: 12
Ingredients
1-1/2 pounds cooked chicken (like what you rip off a rotisserie chicken)4 cups chicken stockwater4 cups carrots, chopped3 cups celery, chopped6 cups potatoes, cut in 1 inch cubes1-1/2 cups shallots, chopped2-3 garlic cloves, minced1 Tbsp fresh thyme (or a little more)1/2 cup flour2 tbsp olive oilSalt and pepper to taste
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.
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.
Nutritional Info 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
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