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