Robin's Famous Chicken and Potato Stew

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Robin B. 6

"This hearty, warming chicken soup is the perfect thing to take the edge off a hard day at work."
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0 4 servings yields 1 pot full of soup
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Original recipe yields 4 servings



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  1. In a large sauce pot or dutch oven, heat the canola oil over medium high heat. Add the celery and leeks and sauté for five minutes. Add the onions, mushrooms and ½ teaspoon of salt and and sauté for three more minutes. Add the garlic and sauté for two minutes.
  2. Add the white wine and bring to a bubble, let simmer for three to five minutes and then add the chicken, white wine vinegar, Worcestershire sauce, chicken broth, thyme, bay leaf, salt and pepper. Bring to a boil, then cover and reduce heat.
  3. Simmer gently for an hour. Add the carrots and potatoes and simmer for another ½ hour, or until the vegetables are tender, but not mushy. Shred the chicken into smaller pieces with two forks (it will be falling apart, so this will be really easy).
  4. Cool a bit, then serve with crusty bread. Enjoy!