Leftover Chicken Stew

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My husband says I’m a mean woman with the leftovers.  Here is soup/stew that is quick and easy to put together from your leftover rotisserie chicken.  Depending on how much soup you need to prepare, and how much chicken is left on the bone, you can add canned chicken to increase the protein and heartiness of this dish. If you want your soup to be extra creamy add the whole can of coconut milk. If you want the soup to be more like broth soup, eliminate the coconut milk and add more broth.


Leftover Chicken Stew


Ingredients

Left-overs from a roasted, rotisserie or baked chicken

12 oz can of chicken meat

1/8 cup butter

1 tablespoon olive oil

1 onion rough chopped

5 cloves of garlic rough chopped

1 teaspoon fresh thyme 

1 or 2 teaspoons of Gluten free soy sauce or coconut amino 

1 stalk of celery diced

5-6 fresh carrots rough chopped

1 apple peeled and chopped 

1/4 cup white wine optional (can use water or broth)

1/2 cup or so of leftover mashed potatoes for thickening

1/2 can canned coconut milk for creaminess

Chicken broth if needed to thin the soup

Garnish: 2 carrots halved, and carrot greens 


Instructions

  1. Debone the chicken carcass and chop meat to bite size pieces. 

  2. Open canned chicken and combine with other chicken

  3. Melt butter with added olive oil to prevent better from browning

  4. Saute onion in butter on medium heat until softened

  5. Stir in garlic and thyme and soy sauce

  6. Add celery, carrots and the apple 

  7. Turn up the heat and add 1/4 cup white wine, this is optional but does add yummy flavor.

  8. All the chicken is pre-cooked, so now add in the chicken, coconut milk and additional broth and heat thoroughly

  9. Slice carrots long ways, add halved carrot to bowl for garnish.

Renee MatthewsComment