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Chicken Stew Soup » Simple and Healthy Recipe! ✅

This is my creation and it comes from always having leftover chicken. I remember the first time I did it: we were all going to friends’ houses for the weekend and I promised to bring the “soup” for Sunday lunch: 4 adults and 4 small children. Both generations have cleaned their bowls. I’ve never written the recipe, so this is his debut in the written word.

Plus, there’s no reason not to use leftover chicken from some other meal, not even a store-bought rotisserie chicken. -Veronica

As we try this soup, we are reminded how the combination of lemon and cream makes the cream seem creamier and the lemon more fragrant. With dill, the broth is surprisingly delicate and makes a delicious counterpoint to the big rustic chunks of sweet carrot, chicken, and potatoes. – A&M: the publishers

  • Soup
  • 2 medium yellow onions

  • 4 large carrots

  • 4 large stalks of celery

  • 8 very small or 4 large red new potatoes

  • 4 tablespoons of unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 liter of homemade or organic chicken broth

  • 2 cups 1%, 2%, or whole milk OR light cream

  • 2 tablespoons fresh cream (if using 1% or 2% milk)

  • 1 tablespoon chopped fresh dill or 1 tsp. dried dill

  • 1 teaspoon lemon zest

  • salt and pepper

  1. Chicken
  2. Preheat oven to 325 degrees, rinse and pat dry chicken. Sprinkle the cavity with salt and pepper. Squeeze both halves of the lemon into the cavity of the chicken, then insert the leftovers and onion. Sew up the cavity with skewers and kitchen twine, trailing the twine around the bird’s “ankles,” forming a secure bulge.

  3. Place chicken in roasting pan OR on rack in roasting pan. Butter, sprinkle with more salt and pepper, and bake. Cook for 20 minutes, butter and cook for another 20 minutes. Spray and then start checking and spraying every 10 minutes until the juice from the thigh pierced to the body joint turns clear, i.e. not pink in the juice. (Since you won’t be “presenting” the chicken, the cream doesn’t need to brown.) Place the chicken on a plate to cool. When cool enough to handle, remove all the meat from the bones, cutting it into small pieces. Remove the skin and, if you want to make your own chicken broth, reserve the bones.

  1. Soup
  2. Peel the onions and cut them into small pieces.

  3. Scrape carrots and cut lengthwise into at least 4 strips. Then cut the strips into 1 1/2-2 inch sticks.

  4. Cut the celery stalks in half, then slice them diagonally into sticks the same length as the carrot sticks.

  5. Wash and scrub the potatoes. Cut the small ones in half, alternately cut the large ones into quarters.

  6. In a large saucepan (4 qt.), melt butter and add prepared vegetables. Over low/medium heat, simmer (sweat) for about 5 minutes.

  7. Add the flour and mix well for another 5 minutes.

  8. Slowly pour in the broth/chicken broth stirring all the time. Cook over low heat, stirring for another 5 minutes. At this point you should have a slightly thick soup (but thick with the vegetables).

  9. Add the milk (and crème fraiche if using 1% or 2% milk), dill, and lemon zest. Cook for another 5 minutes. Taste and season with salt and pepper to taste.

  10. Add the chicken to the pot and mix well. Turn off the heat and let it sit for an hour or more. Reheat before serving.

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