chicken stew







We were all set for 20 or more inches of snow. Kitchen and pantry stocked, shoes inside, bikes covered in the driveway… And then it rained, and rained and rained — for two days straight! We made stew anyway though, after all, it was cold and rainy. :-) I don’t even measure when I make soup like this. Just see what I have leftover, like rice and broccoli, and throw it all in. The ingredients in this one are:
about 4 cups of chopped carrots
about 3 cups of chopped thawed potato waffle fries
chicken breast 
about 2 cups of cooked wild rice
a few cups of organic, vine-ripened tomato sauce
about 2 quarts of organic chicken broth, or just to cover the ingredients
I sauteed the carrots in some coconut oil for about 10 minutes before adding the other ingredients. After it was covered with broth, I let it simmer with the lid on for a few hours. I added the broccoli about half an hour before I turned off the heat. Then I removed the chicken, shred it with two forks, and put it back.
It was so good and I love having leftovers so I don’t have to cook as much.

Comments

  1. says

    What can’t you make with those waffle fries, Kelly?! ;-) Your stew looks good. I never really measure ingredients for such recipes either.

    Just rain? I thought all of you guys did get the big snow. I have a fire in the woodstove … cold and damp here.

  2. says

    I don’t think there’s much I can’t put them in Shirley ;-) Been meaning to leave you a comment lately — everything looks delish, especially the MD style shrimp with Old Bay ;-)

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