Chicken Leek Stew

I wanted some stew this weekend, but didn’t want beef since I had made that last weekend. I had some leftover rotisserie chicken and decided to make chicken stew instead of soup.

Often you see stew thickened with flour, or arrowroot powder, xanthan gum etc. Well, I decided to take a couple cups of the soup mix, toss in the Vitamix, mix till creamy and toss it back in the soup. What came out was a thick, chunky chicken stew. Super good, easy and less time (my fave).



  • Saute fat of choice
  • Rotisserie chicken, meat taken off carcass; or 3 cups of your chicken of choice, cooked and diced
  • 4 Leeks, dark green parts removed, washed well and chopped (white and light green parts only)
  • 5 cloves of garlic, minced
  • 3 medium-large carrots, peeled and diced
  • 5 stalks of celery, chopped
  • 1 cup chopped broccoli
  • 1 – 1.5 boxes of chicken broth
  • 1/2 cup sliced mushrooms
  • 1/2 cup coconut milk
  • 1/2 cup chopped fresh flat leaf parsley
  • 1 cup frozen green peas
  • Salt and Pepper

How To:

  1. Heat up your saute fat of choice, add leaks and garlic, saute until fragrant.
  2. Add your carrots and celery, let that sweat for a few minutes.
  3. Toss in your broccoli, stir for a few minutes.
  4. Add broth, some salt and pepper.
  5. When the broth is heated through, add shrooms, coconut milk and parsley.
  6. Include your chicken.
  7. Take 2-3 cups of mix, toss in your Vitamix or Blentec and blend until smooth.
  8. Dump back in to soup pot.
  9. Add frozen peas and a bit more salt and pepper.
  10. Heat through and ENJOY.

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