Description
A comforting and nutritious dish, perfect for busy weeknights, featuring leftover chicken and vegetables in a creamy sauce.
Ingredients
Scale
- 1 – 2 tbsp unsalted butter
- 1 small yellow onion (chopped)
- 2 large carrots (sliced into coins)
- 2 large celery sticks (sliced, about ½ cup)
- 3 large garlic cloves (minced)
- ⅓ cup whole wheat flour or all-purpose flour (gluten-free if needed)
- 4 cups low-sodium chicken stock
- 1 cup milk (skim, 2%, or whole)
- 1 ½ cups sweet potatoes (cut into small bite-sized cubes)
- 1 tsp salt (plus more to taste)
- ½ tsp ground black pepper (plus more to taste)
- 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
- 3 – 4 cups cooked shredded chicken (preferably rotisserie)
- 1 cup frozen peas
- ¼ cup fresh parsley (finely chopped)
- 2 – 4 cups baby spinach (chopped, optional)
Instructions
- In a large dutch oven or pot, heat the butter over medium-low heat. Add onion, carrots, and celery; cook for 6 – 8 minutes until soft.
- In the last 30 seconds of cooking, add the garlic and stir to combine.
- Add flour to the pot, mixing until vegetables are coated, and cook for 1 minute.
- Pour in chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15 – 20 minutes until sweet potatoes are fork-tender.
- Add chicken, frozen peas, parsley, and spinach (if using). Simmer for an additional 5 minutes.
- Adjust seasoning to taste and enjoy!
Notes
Use store-bought rotisserie chicken to save time. Feel free to customize vegetables based on availability.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 30mg