Shortcut Chicken Stew

Thanks for sharing!

This chicken stew is made quickly with rotisserie or leftover chicken, but that does not make it short on flavor. This shortcut chicken stew is hearty, flavorful and oh so good!

This chicken stew is super flavorful! You can use leftover or rotisserie chicken or make chicken just for this.  All of the textures and tastes go so well together.

This stew will warm you from the inside out. It will fill you up and leave a smile on your face.

In our neck of the woods the weather this time of year can give you whiplash. One day it’s sunny and springy, the next day you’re layered up and trying to prevent frostbite. 

We went on a nice long walk on Sunday only to not be able to feel our fingers on Monday.

So we still are searching for warm and comforting meals.  When winter starts it’s fun to break out old favorites like baked ziti, grandma’s chicken broccoli casserole and cheese soup.

Then it’s time to try new things. As winter drags on, we like to get creative with meals like buffalo chicken lasagna and brown sugar Dijon pork.

When the warmer days start getting sprinkled in, it’s nice to lighten things up a bit. But we don’t want to give up on that warm comforting feeling when those cold days smack us in the face. 

So we need something in between.

This stew fits the bill. It warms you from the inside out and delights your taste buds with layers of flavor.

It tastes like it’s been going all day, but uses a few shortcuts to make it possible on a weeknight.

This stew is great made with a rotisserie chicken from the store. It’s also great with leftover chicken or turkey.

Next time you roast a chicken, make two! You can remove the meat off the second, chop and freeze it for dinners like this.

Plus then you’ll have plenty of stock making goodies.  I love making and freezing stock as well.

I usually put the carcass and vegetable trimmings in a big pot and let it do its thing.

I like to add a splash of apple cider vinegar to help the good stuff leach out. After it’s strained and cooled it’s flavorful and almost gelatinous.

I just put it in glass jars and freeze it until I need it. Once the freezer starts getting low I make sure a roast turkey or chicken gets in the menu ASAP.

Of course the stuff in a carton works too.  Do you make your own stock? Do you have any tricks to making it extra good?

Back to the stew. I made it to go along with the Celtic knot rolls.

It just seemed like stew was a necessary accompaniment to them. I wasn’t sure what my husband would think though as he’s not a soup fan.

He quietly ate two helpings the night I made it. No grumbles, but he also wasn’t singing its praises.

Then a couple of days later we had a leftover night to clean out the fridge. He immediately claimed the leftover stew over everything else.

So he definitely liked it in spite of himself!

If you don’t do wine, you can certainly leave it out.  However I highly recommend putting it in. It adds such a depth of flavor and really takes this to the next level.

What are your favorite dinner recipes for this time of year?

Shortcut Chicken Stew

Carlee

This chicken stew is made quickly with rotisserie or leftover chicken, but that does not make it short on flavor. This shortcut chicken stew is hearty, flavorful and oh so good!

4.45 from 18 ratings

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 8 Servings

Calories 325 kcal

Equipment

• Le Creuset Enameled Cast Iron Dutch Oven, 7.25 qt., Deep Teal
• Zyliss Comfort Utility Knives

Ingredients

  

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• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 3 cups carrots sliced
• 1 onion diced
• 3 medium potatoes in 3/4 inch dice
• 3 Tablespoons flour
• 1 cup white wine
• 5 cups good chicken stock
• 1 teaspoon garlic
• 1 teaspoon thyme
• ½ teaspoon smoked paprika
• 3 cups cooked chicken chopped
• optional: fresh herbs and/or rolls for serving

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Instructions

 

• In a large pot, warm the butter and olive oil over medium heat. Add the onions, carrots and potatoes and season with a pinch of salt and pepper. Cook until the onions are translucent and soft. Sprinkle with the flour and cook, stirring frequently for a couple of minutes.
• Pour in the white wine, stirring to scrape up any browned bits off the bottom of the pot.
• Add the chicken stock, garlic and thyme, and bring just to a boil and then simmer for about 20 minutes or until the potatoes are cooked.
• Stir in the chicken and simmer for about another 5 minutes or until warmed through.
• Adjust the salt and pepper to your taste. Sprinkle with fresh herbs if desired. Serve with crusty bread or fresh rolls.

Nutrition

Serving: 1ServingCalories: 325kcalCarbohydrates: 30gProtein: 19gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 56mgSodium: 323mgFiber: 4gSugar: 6g

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Thanks for sharing!