Chicken and Vegetable Stew

  • 3-4 cups shredded chicken (I used the leftovers from a roasted chicken)
  • 5 large carrots
  • 2 celery stalks
  • 1/2 large purple onion
  • 3 cloves garlic
  • 2 russet potatoes
  • 1 cup frozen peas
  • 1 can golden hominy corn
  • 8 cups water
  • 1 1/2 cup heavy whipping cream
  • 1 1/2 Tbsp. salt
  • 1 tsp. black pepper
  • 1 Tbsp. dried dill
  • 1 Tbsp. olive oil

Chop the carrots, celery, and onion. Sauté in olive oil on medium heat in a large soup pot for 5 minutes. Add the garlic and sauté for an additional minute. Add water and bring to a simmer. Peel and chop potatoes into bite sized pieces and add to pot.

Bring to a low boil and cook until the potatoes are soft. Add the chicken and bring back to a low boil.

Add the frozen peas, dill, and heavy cream. Bring to a low boil for another 5 minutes. Adjust for seasoning and enjoy!

Wine Pairing Suggestion

Matua Sauvignon Blanc – Marlborough, New Zealand

***Serves 6

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