Whenever I use a whole chicken to make chicken broth, I reserve the meat for chicken salads, chicken congee, and chicken stews. It's the perfect way to make full use of the chicken! J loves this chicken stew. At 12 months old, he still doesn't like cooked celery and carrots, but he loves it in this stew. Ingredients: 4 cups Organic Chicken, shredded 1.5 cups Organic Carrots 1.5 cups Organic Celery 1.5 cups Onion 1 cup of potato, diced and cooked 6 cloves Garlic 4-6 cups Chicken Broth, homemade 2 tbsp olive oil 4 tbsp butter 1/4 cup flour 1 Bay Leaf 2 tsp Thyme, dried 1 cup Peas, frozen Instructions: In a small pot, fill with water and bring it to a boil. Add the diced potatoes and cook about 15 minutes or until softened. Meanwhile, heat olive oil in soup pot over medium heat, add onion and cook until translucent and fragrant. Add garlic, and cook until fragrant. Add butter, and cook until melted. Add flour and stir until it's coated all the onion and ...
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