Chicken and Potato Stew with Fresh Herbs - 30 Minute Recipe
A comforting chicken and potato stew featuring tender vegetables and fresh herbs, ready in just 30 minutes. This hearty one-pot meal combines rotisserie chicken with diced potatoes, celery, carrots, and mushrooms in a partially pureed base that creates a creamy texture without dairy. The blend of fresh dill, dried parsley, and thyme gives it a distinctive herb profile that sets it apart from traditional stews. Perfect for busy weeknight dinners when you want something warming and satisfying without spending hours in the kitchen.
Ingredients
- 11 oz rotisserie chicken, cooked, shredded and chopped
- 1 tablespoon olive oil
- 3 cups terrific trio potatoes, diced
- 3 cups chicken broth
- 2 cloves garlic, crushed or minced
- 1 cup celery, sliced
- 1 cup carrots, diced
- ½ cup Paris mushrooms, slicedbutton or cremini mushrooms1:1mushroom
any common mushroom variety works
- ½ cup onion, cut in small dice
- 1 tablespoon fresh dill
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons gluten-free flour, all-purposeregular all-purpose flour1:1standardadds gluten
use if gluten sensitivity not a concern
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat and add olive oil
- 2
Add garlic, potatoes, celery, carrots, onion, mushrooms, dill, parsley, thyme, salt and pepper and cook for 15 minutes stirring often until softened
- 3
Lower heat to medium and remove 2 cups of the vegetable and potato mixture using a measuring cup and place in blender
- 4
Add chicken broth to blender and puree until smooth
- 5
While blender is running, slowly add gluten-free flour through opening on top
- 6
Pour pureed potato mixture back into pot with remaining vegetables
- 7
Add chopped cooked rotisserie chicken and mix well by stirring
- 8
Simmer for 10 minutes then season with additional salt and pepper to taste
- 9
Divide hot stew into four bowls and serve with gluten-free bread on the side if desired
Tips
Use a measuring cup to ensure you get exactly 2 cups of the vegetable mixture for blending to maintain proper consistency.
Add the flour slowly through the blender opening while running to prevent lumps from forming in the thickened base.
Taste and adjust seasoning after the final simmer since the flavors concentrate during cooking.
Good to Know
Refrigerate leftovers for up to 3 days in covered containers. Reheat gently on stovetop, adding broth if needed.
Can be made 1 day ahead and reheated. May need to thin with additional broth when reheating.
Serve hot in bowls with optional gluten-free bread. Garnish with extra fresh herbs if desired.
Common Mistakes
Add flour slowly while blender runs to avoid lumps in the thickened base
Don't skip the 15-minute vegetable cooking time to avoid hard potatoes in final dish
Substitutions
Gluten-Free Swaps
General Alternatives
use if gluten sensitivity not a concern
any common mushroom variety works
FAQ
Can I use regular flour instead of gluten-free?
Yes, regular all-purpose flour works perfectly as a 1:1 substitute if gluten sensitivity is not a concern for your household.
What if I don't have rotisserie chicken?
Any cooked chicken works well - leftover roasted chicken, poached chicken, or even cooked turkey can be substituted in equal amounts.
How long will this keep in the refrigerator?
The stew stays fresh for up to 3 days when stored in covered containers in the refrigerator and reheated gently on the stovetop.