This cozy dish is flavorful, rich, thick, creamy, and full of seasonal vegetables.
Equipment
- Dutch oven
- Blender
Ingredients
- 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)
Instructions
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Step 1
Heat a large pot or Dutch oven to medium-high heat and add in the olive oil.
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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.
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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.
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Step 4
Add the chicken broth to the blender with the potato vegetable mixture and blend on high until smooth.
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Step 5
While blending, slowly add in the gluten-free flour through the top opening.
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Step 6
Pour the blended potato vegetable mixture back into the pot with the rest of the vegetables.
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Step 7
Add in the chopped rotisserie chicken and stir to combine.
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Step 8
Simmer for 10 minutes then season with more salt and pepper if desired. Enjoy!
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Step 9
Divide stew between four bowls and serve hot with a side of gluten-free bread (optional).
