Rotisserie Chicken & Potato Stew

ROTISSERIE CHICKEN & POTATO STEW WITH COLORFUL VEGETABLES

I’m always down for a meat and vegetable stew. We grew up on Fall and Winter soups in Louisiana, and my mom always made a beef tip and canned vegetable spaghetti stew. Back then, that was life, and we ate gallons of it.

These days I’m still obsessed with soup, but since the taste buds have matured (thankfully), I like to try and create all types of new stews and soups.

This one spares no exception. I love using a good rotisserie chicken, because honestly it’s just way easier, and who doesn’t love a delicious, juicy ‘tisserie chicken. It’s a creamy soup, with chunks of potatoes and unique vegetables that were definitely not in my mom’s soup.

I like to kick up our soups a notch with some splashes of Tabasco, obviously.

Never forget that sprinkle of parsley, and usually freshly grated parmesan!

ROTISSERIE CHICKEN & POTATO STEW WITH COLORFUL VEGETABLES RECIPE

Ingredients

• 1 lb rotisserie chicken chunks

• 3 tablespoons all-purpose gluten-free flour

• 2 tablespoons olive oil

• 5 small red potatoes quartered

• 1 zucchini, chopped

• 1 red pepper, chopped

• 1 green pepper, chopped

• 1 cup carrots, chopped

• 1 onion, diced

• 3 cloves garlic, finely chopped

• 1 teaspoon freshly chopped thyme

• ½ cup fresh flat-leaf parsley, finely chopped

• 1 tablespoon any Mediterranean seasoning

• 1 tablespoon black pepper

• 4 cups gluten-free chicken broth

• 1 cup skim or 1% milk

Instructions

Preheat oven to 400˚F.

Put oil, potatoes, zucchini, peppers, carrots, onion, garlic, thyme and black pepper in a large casserole and bake uncovered for 40 to 45 minutes, stirring one to two times.

Add the pulled rotisserie chicken, broth, flour and milk and cook covered for another 25 minutes or until turkey and vegetables are tender. Stir in finely chopped fresh flat-leaf parsley and serve.