We were all set for 20 or more inches of snow. Kitchen and pantry stocked, shoes inside, bikes covered in the driveway… And then it rained, and rained and rained — for two days straight! We made stew anyway though, after all, it was cold and rainy. 🙂 I don’t even measure when I make soup like this. Just see what I have leftover, like rice and broccoli, and throw it all in. The ingredients in this one are:
about 4 cups of chopped carrots
about 3 cups of chopped thawed potato waffle fries
chicken breast
about 2 cups of cooked wild rice
a few cups of organic, vine-ripened tomato sauce
about 2 quarts of organic chicken broth, or just to cover the ingredients
I sauteed the carrots in some coconut oil for about 10 minutes before adding the other ingredients. After it was covered with broth, I let it simmer with the lid on for a few hours. I added the broccoli about half an hour before I turned off the heat. Then I removed the chicken, shred it with two forks, and put it back.
It was so good and I love having leftovers so I don’t have to cook as much.
GFE--gluten free easily says
What can’t you make with those waffle fries, Kelly?! 😉 Your stew looks good. I never really measure ingredients for such recipes either.
Just rain? I thought all of you guys did get the big snow. I have a fire in the woodstove … cold and damp here.
Kelly says
I don’t think there’s much I can’t put them in Shirley 😉 Been meaning to leave you a comment lately — everything looks delish, especially the MD style shrimp with Old Bay 😉