30-Minute Herbed Chicken and Potato Stew with Fresh Dill
A hearty, comforting stew that transforms rotisserie chicken and tender potatoes into a satisfying meal in just half an hour. Fresh dill, thyme, and parsley create an aromatic herb blend that brightens the rich, creamy broth. Perfect for busy weeknights when you want something warm and filling without spending hours in the kitchen. The secret is partially blending the vegetables with broth to create a naturally thick, velvety base while keeping chunky vegetables for texture.
Ingredients
- 1 ½ cups cooked rotisserie chicken, shredded and chopped
- 1 Tbsp olive oil
- 3 cups little potatoes, diced
- 3 cups organic chicken broth
- 2 cloves garlic, crushed or minced
- 1 cup celery, sliced
- 1 cup carrots, diced
- ½ cup crimini mushrooms, sliced
- ½ cup onion, finely diced
- 1 Tbsp fresh dill
- 1 Tbsp dried parsley
- 1 Tbsp dried thyme
- ½ tsp salt or garlic salt
- ½ tsp pepper
- 2 Tbsp gluten-free flour blend, all purposeregular all-purpose flour1:1vegetarianadds gluten
works equally well for thickening
Instructions
- 1
Heat a large pot or Dutch oven to medium-high heat and add olive oil
- 2
Add garlic, potatoes, celery, carrots, onion, mushrooms, dill, parsley, thyme, salt, and pepper, and cook, stirring often, until softened
- 3
Lower heat to medium and scoop out two cups of the potato vegetable mixture using a measuring cup
- 4
Add the scooped vegetables to a blender with chicken broth and blend on high until smooth
- 5
While blending, slowly add gluten-free flour through the top opening
- 6
Pour the blended mixture back into the pot with the remaining vegetables
- 7
Add chopped rotisserie chicken and stir to combine
- 8
Simmer then season with more salt and pepper if desired
- 9
Divide stew between bowls and serve hot with gluten-free bread if desired
Tips
Use baby potatoes or fingerlings cut into uniform pieces for even cooking and the best texture in your stew.
Blend the vegetables while still hot to create the smoothest, creamiest base without needing heavy cream or butter.
Store leftover rotisserie chicken in the freezer so you always have protein ready for quick weeknight meals like this.
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers. Reheat gently on stovetop, adding broth if needed to thin.
Can prep vegetables up to 1 day ahead. The stew tastes even better the next day as flavors meld together.
Serve hot with crusty bread, crackers, or over rice. Garnish with extra fresh dill if desired.
Common Mistakes
Don't skip the blending step or the stew won't have its signature creamy texture while staying chunky.
Avoid overcooking the vegetables in the first step to prevent them from becoming mushy in the final stew.
Substitutions
Gluten-Free Swaps
General Alternatives
works equally well for thickening
FAQ
Can I use fresh herbs instead of dried?
Yes, use 3 times the amount of fresh herbs. Add dried herbs early for cooking, but add fresh herbs in the last few minutes to preserve their bright flavor and color.
How long will this stew keep in the refrigerator?
The stew will stay fresh for 3-4 days when stored in airtight containers. The flavors actually improve overnight, making it perfect for meal prep or planned leftovers.
Can I freeze this chicken and potato stew?
Yes, freeze for up to 3 months, though potatoes may change texture slightly. Thaw overnight in refrigerator and reheat gently, adding extra broth if needed to restore consistency.