Lemon Garlic Chicken Stew

Chicken stew has long been a staple in kitchens around the world, cherished for its heartwarming qualities and the sense of nostalgia it often evokes. Chicken stew is more than just a meal; it is a comforting embrace on a cold day, a source of nourishment for the body and soul, and a bridge connecting generations through shared recipes and memories. Whether enjoyed on a rainy afternoon or served at a family celebration, the warmth and heartiness of chicken stew remind us of the simple pleasures in life, making it a beloved dish that truly stands the test of time.

You can make this dish your very own by adding or swapping out different herbs or spices. You can replace the potatoes with turnips, parsnips or sweet potatoes and substitute the kale with spinach or swiss chard. I love to make this soup ahead of time and reheat it for a quick, healthy and comforting lunch. I hope you enjoy this simple, delicious stew as much as I do!

Ingredients:

• 1 lb pasture-raised chicken breast, cut into small cubes

• 2 cups low-sodium organic chicken broth

• 2 TBSP extra-virgin olive oil

• 1 cup carrots, diced

• 1 cup celery, diced

• 1 cup honey gold potatoes, diced

• 5 cloves garlic, minced

• 1/2 tsp dried thyme

• 1/2 tsp dried oregano

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 1/4 tsp sea salt

• 1/8 tsp black pepper

• 1 lemon, juiced

• 2 cups organic kale, diced with stems removed

Directions:

1. Combine the thyme, oregano, onion powder, garlic power, salt and black pepper in a small bowl and set aside.

2. In a large pot, heat the olive oil over medium-high heat and saute for 1 minute until fragrant.

3. Add the chicken and cook until lightly browned.

4. Stir in the potatoes, carrots, celery and chicken broth and bring to a boil.

5. Reduce heat to low and cover the pot, simmering for 25 minutes until the vegetables are tender.

6. Add the lemon juice and stir in the kale for 2 minutes until wilted and serve.

Makes 3 servings.