Hearty Chicken Stew

Here is a creamy, satisfying chicken stew/soup to warm your body and mind while the stubborn cold and snow remain. I first tasted this soup at a ski lodge many years ago and I worked on adapting the recipe over the years into one my family's best-loved soups.

The recipe is easily adapted using freshly poached chicken breast, rotisserie chicken or with a nice chunk of turkey breast in the freezer from Thanksgiving as I did this time.  Add whatever veggies you like or have on hand. 

The key ingredients that should not be altered are the herbs which gives this thickened soup (or stew) it's distinctive flavor. I have used dried herbs but this year I am still using the herbs that I harvested and froze last fall. 

This is our family's favorite - make it yours too!

Hearty Chicken Soup

~ A Savoring Time in the Kitchen Recipe
Printable Recipe

2-3 chicken breasts halves, poached and diced (use rotisserie chicken breast for convenience)
1 large onion, diced
4 medium carrots, peeled and diced
4 stalks celery, diced
8-10 small red potatoes, washed and cut into 1/2 inch chunks (russets may be substituted)
5 sprigs fresh thyme  (can substitute 1 tsp dried)

1 tablespoon fresh basil (can substitute 1 tsp dried)

¼ cup fresh parsley, chopped
1 tsp ground pepper

4 tablespoons butter
½ cup all-purpose flour
1 32-oz container unsalted chicken stock (I like Kitchen Basics brand or Kirkland's Organic - or homemade stock is always wonderful)
1 14-oz can of diced tomatoes, drained (I like Pomi brand)

1 cup frozen peas - thawed and drained

Water - as needed
1-2 teaspoons "Better than Bouillon" Chicken Soup Base, optional

Poach 3 chicken breasts in a large saute pan with a little water until done – about 15 minutes. I like to add 1 or 2 bay leaves to the poaching liquid.  Cool until safe to handle and cut into small squares. You may also use rotisserie chicken breasts or cooked turkey breast. 

In large stock pot, over medium heat, melt the butter.  Add the diced onion, carrots, celery and potatoes. Cook, stirring often, until vegetables (especially potatoes and carrots) are just barely tender when pierced with a fork. I place a cover loosely over the pot while cooking.

When the vegetables are just barely tender,  toss the flour over the vegetables and stir in. Add the chicken stock all at once and keep cooking and stirring occasionally until the broth is thickened.  Add more stock or water to make the broth thinner, if needed. 

Add all of the seasonings, drained tomatoes, peas and cut-up chicken. Add chicken soup base if a richer taste is desired. Cook until heated through and serve.

Options: 

• Add 1 or 2 chipotle chilis and crushed tortillas for a Southwest flavor
• Replace the potatoes with cannelini beans - add the beans at the end when adding the tomatoes (beans may be pureed and used as a thickener instead of flour also)
• Use turkey breast or a rotisserie chicken instead of poached chicken breast
• If you prefer it slightly 'thicker' add a 3/4 cup flour instead of 1/2 cup