Chicken Stew

 

1.75 t 2 lbs chicken breast.  If you use dark meat you will need this amount once pulled from the thighs. If using thighs you will cook the meat and cut into 1 cm pieces.  If using chicken breast cut (raw) into 1 cm pieces.

64 oz organic chicken bone broth… the best is from the flavorchef.com

1 medium turnip organic (peel and cut into 1 cm cubes)

2 to 3 ribs of organic celery cut into 1/4 wide pieces

3 medium organic carrots peeled and cut into discs about 1/4 wide.  If they are large in diameter (cut in half)

1 small organic red pepper cut into 1 cm pieces

1 large organic red onion cut into 1 cm pieces 

1 cup of organic peas (hold until the end)

1.5  tbsp organic tarragon

1 tbsp organic parsley

1 TBSP butter (or use olive oil)

sea salt and pepper

6 cloves of minced garlic

1 package of gluten free potato gnocchi..if you don’t want to use this just add  more vegetables

1.25 TBSP organic potato starch arrowroot starch whisk with 1/3 cup cold water

In large dutch oven or soup pot use butter,garlic, onions and white meat chicken and brown the chicken on all sides on medium heat(do not cook all the way).  Use salt and pepper directly on the chicken before you cook

Add all ingredients except for the peas and gnocchi and roux.  Make sure you add enough broth to cover above the vegetables.  I prefer mine to be more “chunky” but some people like more broth.  Bring to a boil then cover and continue cooking on low to medium heat for approximately 2 hours.  You will likely need to skim the top.  About 30 minutes before it’s done add in the roux and stir thoroughly.

 

Add peas and gnocchi last for about 10 minutes.  Gnocchi is cooked when it floats to the top.

 

Can also use a slow cooker which will be 3 hours on high.  Brown the meat first and then add ingredients into crock pot as done above.

 

 

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karen

Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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