Chicken Stew

Sometimes I wonder how my meals turn out great rather than a complete mess because I am such a scatter brain. ADD sometimes gets the best of me! My boyfriend is lactose intolerant- so I whipped this up for him.

 

Chicken Stew

Cream of mushroom or cream of potato or cream of chicken soup can be used- this meal is designed to be lactose free, but you can change it up and add your own touches. I prefer my carrots and celery to be slightly crunchy so I always add them last, but if you like them soft just put it all together at once. Timing and measurements are approximations- I never timed it or really measured. From what I remember this is the closest to what I did. Makes enough for 6-8 people I think.

 

1 square chicken stock

1 can coconut milk

1 can Campbell’s Scotch Broth

1 can Campbell’s French Canadian Pea soup

2 cans broth

570ml water (2 soup-cans full)

2 cups kale

4 large carrots

4-6 potatoes

salt and pepper to taste

1 small bunch green onions finely chopped

1 whole chicken

1 red pepper finely chopped

1/3 cup cilantro or parsley finely chopped

2 stalks celery

 

Generally it is cheaper to buy a whole chicken- and it will be good for 2 meals! Remove breasts from chicken and freeze, use them for another meal. Take remaining meat and boil in a pot of water. Once cooked, remove skin and bones. Set aside for later.

In a crockpot on low, put together coconut milk, Scotch broth, French Canadian Pea soup, broth, chicken stock (broken up), water, kale, potatoes, onions, red pepper, cilantro or parsley and salt and pepper. Stir well. Turn crockpot on to high, and cook for 2-3 hrs, stirring every 20 min. Once it has been boiling for approximately 1hr, add chicken, celery and carrots, and simmer on low for 40min-1hr.

Serve and enjoy!