Hearty Chicken Stew
A cozy, nutritious chicken stew packed with vegetables, protein, and anti-inflammatory spices.
Equipment
- Large stockpot or Dutch oven
- Sharp knife & cutting board
- Wooden spoon or ladle
- Measuring spoons & cups
- Peeler (for carrots & potatoes)
Ingredients
- bag organic carrots peeled & chopped
- 1 3 lb bag yellow potatoes, peeled & chopped
- 1 whole yellow onion finely chopped
- 2 tbsp tomato paste with Italian seasoning
- 3 tbsp Better Than Bouillon – Roasted Chicken Flavor
- 6 cans chicken broth
- 1 bottle water
- 1 rotisserie chicken shredded
- Seasonings: Celery flakes oregano, turmeric, poultry seasoning, lemon pepper, paprika, parsley, onion powder, garlic powder, ranch seasoning, salt & pepper
Ingredients
- 1 bag organic carrots peeled & chopped
- 1 3 lb bag yellow potatoes, peeled & chopped
- 1 whole yellow onion finely chopped
- 2 tbsp tomato paste with Italian seasoning
- 3 tbsp Better Than Bouillon – Roasted Chicken Flavor
- 6 cans chicken broth
- 1 bottle water
- 1 rotisserie chicken shredded (no fat, bones, or skin)
Seasonings (Adjust to Taste)
- 1 tsp celery flakes
- 1 tsp oregano
- 1 tsp turmeric
- 1 tsp poultry seasoning
- 1 tsp lemon pepper
- ½ tsp paprika
- ½ tsp parsley
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp ranch seasoning
- Salt & black pepper to taste
Instructions
- Sauté carrots and onions in butter for 5 minutes.
- Stir in seasonings, tomato paste, and bouillon.
- Add broth and water, bring to a simmer.
- Add potatoes, cook until fork-tender.
- Stir in shredded chicken, simmer 10 minutes.
- Adjust seasoning & serve hot.
Notes
- Store in fridge for 4 days, freezer for 3 months.
- Use quinoa or rice for extra protein.