Chicken Stew


  • a rotisserie chicken
  • family size can of cream of chicken soup
  • box of low-sodium chicken stock
  • carrots
  • frozen peas
  • broccoli

A thing I left off the grocery list: broccoli. But it’s optional, as all the veggies are. Include what you like in the quantity you like!

Basically, shred the chicken – if you’re not using a pre-cooked rotisserie chicken, cut the chicken into bits and sauté it. Put the can of soup – or two normal sized cans – in the large pot. Add the chicken stock and whatever seasoning you want: I used garlic and onion and rosemary and thyme. Heat it on medium and stir until it’s smooth, then add veggies: they take different cooking times, so we added the carrots way before the peas, and the broccoli in the last five minutes. It is creamy and delicious!

You can have it on its own, or over rice or potatoes.

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