I must confess that when I started dinner the other night, I meant to make a soup. But after throwing everything in the pot but the “kitchen sink”–it turned out to be more of a stew.
But that’s one of the things I love the most about making soups/stews. You can pretty much clean out your fridge and use all kinds of leftovers to create something warm, comforting, and delicious. Problem is, the next time you try to recreate the same dish, it will most likely be less spontaneous as you try to recollect all of the ingredients you threw in. With that said, I’ve decided to document this one so I wouldn’t forget.
This particular stew turned out wonderfully. The starch from the beans and potatoes added a “heartiness” to the dish and we did not require any accompaniment of bread. Good thing too, because we didn’t have any. Store bought rotisserie chicken can be a perfect “quick fix” for the protein below, however, quickly poaching some chicken breast in the stock would be just as good.
Kitchen Sink Stew
Serves approximately 3-4
1 Large Leek, finely chopped and thoroughly washed
1 Large Carrot, diced
3 Celery Ribs, diced
2 Yukon Gold Potatoes, diced
1 Can Cannellini Beans, rinsed
1 Cup Broccoli Florets
2 Sprigs Fresh Thyme, stems removed
1 Bay Leaf
1 Tablespoon Olive Oil
1 Cup Cooked Chicken, Shredded
4 Cups Low Sodium Chicken Broth
½ Teaspoon Chili Flakes
Salt and Pepper to taste
In a heavy pot, heat olive oil. Cook leeks, carrots, and celery until ingredients are softened-but not browned. Approximately 5 minutes. Add thyme leaves, chili flakes, and potatoes. Cook for additional 5 minutes. Add chicken broth and bay leaf. Bring liquids to a boil. Add shredded chicken and Cannellini beans. Cover pot while lowering the heat to a simmer. After 10 minutes, add broccoli and cook for an additional 7-8 minutes with the lid on.
Season with salt and pepper to taste.