Chicken & Vegetable Stew
An easy way to use up leftover roast chicken, this stew is made even more nourishing and tasty by being naturally thickened with extra whizzed up veg.
Ingredients
- 1 litre chicken stock preferably made with the bones, skin from a roast chicken or use low salt stock cubes
- 2 medium onions roughly chopped
- 1 medium parsnip finely chopped
- 2 sticks celery finely chopped
- 4 cloves garlic finely chopped
- 500 g potatoes, peeled 100g finely chopped, 400g in bite sized chunks
- 400 g carrots 100g finely chopped, 300g in bite sized chunks
- 1 large leek cut in half from top to bottom. Half finely chopped, half roughly chopped
- salt & pepper
- 300-400 g leftover roast chicken, skin & bones removed chopped into bite sized pieces
- 120 g frozen peas
- 2 tbsp chopped parsley optional
Instructions
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Take a large saucepan and add the stock, onions, parsnip, celery and garlic.
Also add in the FINELY chopped potatoes, carrot and leek.
Season with a little salt, plenty of pepper, put a lid on and bring to a simmer.
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Simmer until all the finely chopped vegetables are very soft (15-20 min).
Off the heat, use an immersion/stick blender to whizz until the vegetables are almost completely blended into the stock.
Taste and add more seasoning if necessary.
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Add the chunks of carrot and simmer for 5 minutes.
Stir in the chunks of potato and the roughly chopped leek.
Simmer until the carrot and potato are just tender (15-20 minutes). Stir now and then to make sure nothing's sticking to the bottom of the saucepan.
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Stir in the chopped chicken, frozen peas and half the parsley if using.
Gently simmer until the chicken and peas are heated through (5-10 minutes), stirring now and then.
-
Taste and add more seasoning if needed.
Just before serving, stir in the remaining parsley if using.
Recipe Notes
Leftovers can be stored in the fridge and eaten the next day.