This is one of those failsafe, go-to recipes that is perfect for using up a whole roasted chicken. You get soup and broth all at once! I do suggest roasting the chicken ahead of time, pulling the meat off the bones and getting your broth going so you have it use in the soup. I usually make this soup out of leftover chicken from the day before. I’m all about transforming leftovers and saving money (and being more sustainable) by not wasting food.

Also, you can edit this dish seasonally by changing out the veggies that go into it – such as root veggies in the winter and zucchini in the summer. Once you get the hang of the technique, the actual measurements aren’t so important.

Chicken Stew

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

A simple, healthy chicken stew recipe that is easy to make and, as always, gluten free.

Author: Grace Brinton

Recipe type: Dinner

Serves: 5

Ingredients

• 1 whole chicken (about 3 lbs)
• 3 Tbl avocado or olive oil
• 1.5 cup chopped leek or onion
• 1 cup chopped celery (small dice)
• 2 cups chopped celery root, parsnip or other root vegetable (about 1 inch pieces)
• 4 carrots, chopped into 1 inch pieces
• ½ cup water
• 2 tsp fresh chopped rosemary
• 1 tsp dry thyme (or 2 tsp fresh)
• 2 Tbl parsley
• ½ tsp salt
• Juice and zest of ½ lemon
• 2 - 3 cups broth

Instructions

1. Preheat oven to 375.
2. Place chicken in an oven safe dish, rub with 1 Tbl oil and 2 pinches salt.
3. Roast chicken until 165 internal temp, about 1 hour. Allow to cool. This can also be done ahead of time.
4. While chicken cools, prep your veggies. You will have chopped leek/onion, chopped celery, chopped carrot, chopped celery root/root vegetables.
5. Heat a large pot over medium heat. Add oil.
6. Saute leek or onion for about 3 minutes, then add celery and stir for 2 minutes. Add celery root/root vegetable and carrot, a pinch of salt, and saute for several minutes.
7. Reduce heat to low, add ½ cup water, cover pot and allow veggies to simmer.
8. This is a good time to pull the chicken meat off the bones.
9. Quickly throw the bones into another large pot, cover with water and get boiling for broth if you don't already have broth on hand.
10. When veggies are soft, add broth, chicken and herbs to the pot and allow to simmer for 5 minutes.
11. Remove from heat, add your lemon, and check for seasoning - you may need to add salt.
12. Note, if you don't already have chicken broth on hand, I suggest roasting the chicken ahead of time, pulling the meat off the bones, making broth, and then making the soup. This is why this recipe works really well with leftover chicken, so you have an extra day to make the broth.

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