It isn’t very often that I roast a chicken, and a big part of that is the issue of leftovers. This recipe solves that problem!

This stew is packed with protein and the beans also add bonus fiber.

Ok, enough boring stuff, let’s talk about the important things. This is warm and comforting and perfect for dinner on a cold night with a nice crusty bread and perhaps, if you are so inclined, a cool glass of wine.

Ingredients:

• 2 yellow onions, skinned and chopped
• 4 celery stalks, chopped
• 4-5 carrots, peeled and chopped
• 3 cloves garlic, minced or crushed
• 1 russet potato, peeled and chopped
• 2 tsp tomato paste
• 2 tbsp AP flour
• 8 cups salt-free chicken broth
• 1 19 oz can white beans, no salt added, drained and rinsed
• 1 tbsp finely chopped fresh sage or 1 tsp dried sage
• 1 tbsp finely chopped fresh thyme or 1 tsp dried thyme
• 1/8 – 1/4 tsp freshly ground black pepper
• 2-3 cups chopped cooked chicken (white meat, dark meat or a combination), skin and bones removed
• Salt to taste

Directions:

1. In a large pot, saute onions (2), celery (4 stalks), and carrots (4-5) until the onion and celery are translucent and the carrots just start to soften
2. Add potato (1) and garlic (3 cloves) and saute for 2-3 minutes
3. Add tomato paste (2 tsp) and stir, cooking for about 30 seconds or until the tomato paste begins to darken
4. Sprinkle with flour (2 tbsp) and stir quickly
5. Add chicken broth (8 cups), beans (1 can), sage (1 tbsp fresh or 1 tsp dried), thyme (1 tbsp fresh or 1 tsp dried), pepper (1/8 to 1/4 tsp), and chicken (2-3 cups)
6. Let simmer for at least 30 minutes, until the potatoes are cooked
7. Salt to taste – start with 1/2 tsp and go from there

Notes:

• If you are working with leftovers from a homemade roast chicken and you happen to have any gravy still hanging around, add that to this stew and I promise you won’t be disappointed