This easy chicken stew is a great way to use leftover cooked chicken from a whole roasted chicken or Poached Chicken Breasts! Feel free to vary the vegetables to what you have on hand. Green beans and chopped kale also make excellent additions! This recipe isn't finicky, it works just about any way you do it. Any type of potatoes can work here—russet, red, or yellow potatoes! However, red and yellow potatoes hold their shape best in soups and stews.
Ingredients
2 tablespoons
extra virgin olive oil
1
onions
chopped
4
celery stalks
chopped
4 large
carrots
chopped
4
red potatoes
chopped
1 tablespoons
dried thyme
2 cloves
garlic
crushed
3 cups
chicken stock
3 tablespoons
arrowroot powder
1 cups
frozen peas
3 cups
chopped
cooked chicken
½ cups
chopped
parsley
1 teaspoons
sea salt
½ teaspoons
ground
black pepper