Chicken & Potato Stew

This hearty stew brings an extra dose of comfort in the cold winter months. It’s more filling than traditional chicken noodle soup, and just as easy to make.

Chicken thighs are the star of the show - the dark meat stays tender and moist and adds just enough fat to make the broth turn into a satisfying gravy. And what is gravy without some potatoes?

I’ll add some pictures next time I make this!

Ingredients

Protein

• 1.75 pounds boneless, skinless chicken thighs

Veggies

• 1 medium onion, diced

• 3 stalks celery, chopped

• 2 cloves garlic, minced

• 5-6 medium carrots, sliced

• 1.5 pounds baby potatoes, cut into quarters or eighths, depending on size

• Fresh parsley - optional

Spices

• 1 tsp dried thyme

• 1 tsp Herbs de Provence

• 1/2 tsp dried rosemary

• 1/2 tsp dried sage

• 1 tsp dried parsley

• 1/4 tsp pepper

• 1/2 tsp pink salt - to taste

Pantry items

• 2-4 Tbsp avocado oil (can sub your favorite oil)

• 4 cups chicken broth

• 3 Tbsp gluten-free flour (can use oat flour, tapioca flour, or your choice)

Directions

1. Cut chicken thighs into 1-inch pieces.

2. Heat 2 Tbsp oil in large stock pot over medium heat. Add chicken and brown on all sides. (You may need to work in batches, depending on the size of your stock pot.) It’s ok if the chicken isn’t cooked through at this point.*

3. Once browned, use a slotted spoon to move chicken to a clean bowl.

4. Add about 2 Tbsp oil to the stock pot, if needed.

5. Add onion and cook about 5 minutes to soften.

6. Add celery, carrots, and garlic. Cook and stir occasionally about 3-5 more minutes until veggies begin to soften.

7. Add flour to the pot and stir to coat veggies. Add thyme, Herbs de Provence and rosemary. Continue to stir and sauté about 1-2 minutes until fragrant.

8. Add potatoes, chicken, sage, parsley, pepper, and broth to the pot. Stir to combine and mix in any flour stuck to the bottom of the pan.

9. Bring mixture to a boil. Reduce heat and simmer about 20-30 minutes, stirring occasionally until the potatoes are tender and the broth has thickened slightly.

10. Taste stew and add salt if needed. Add fresh parsley if desired.

11. Serve hot. Enjoy!

Notes

* Alternatively, you may bake the chicken in the oven and cut into bite-sized pieces. When I did the recipe this way, I baked the thighs for about 22 minutes at 375 degrees. If you choose this method, start the recipe on step 4 above.

This recipe works well in an instant pot. Use the sauté function for browning chicken and cooking the vegetables through step 7. Once you add the remaining ingredients in step 8, you may turn the instant pot to Slow Cook to finish cooking about 3-4 hours on high or 6 hours on low.

Amounts above are really just suggestions. I tend to measure with my heart when cooking soups and I encourage you to do the same!

Remember to add some love to your soup! Cooking with intention to satisfy, comfort, and heal makes everything taste better. ♥