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Cold Buster Chicken Stew

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Cold Buster Chicken Stew

Another great recipe from Chef Quenby Schuyler. It’s that time of year, the impulse buy section of the local store is lined with grab and go items to fight the seasonal sniffles. I like to call this soup liquid penicillin and it bubbles on my stove many weekends in the winter. This recipe is packed with immune boosting nutrients and can comfort and warm you and yours as you battle the bug season!

Cold Buster Chicken Stew

1 whole cut up chicken

1 bunch kale chopped

½ bag of peeled chopped carrots

1 chopped leek (white and light green parts only)

3 cloves garlic

1 bay leaf

1 handful chopped parsley

½ chopped onion

1 32 ounce carton chicken stock

2 cups water

¼ cup good quality olive oil

salt and pepper

3 sprigs of thyme tied in a knot

Season your chicken with salt and pepper.  In a large Dutch oven or stock pot heat half of your oil and add your chicken. (I prefer chicken to be at room temperature for more even cooking).  Brown the chicken on both sides (2-3 minutes per side).  Remove the chicken from the pot and place on a plate.  Add the rest of your oil and then add your onion, carrot, and chopped leek to the pot and use a wooden spoon to scrape the brown bits of the chicken and sauté until translucent (4 minutes).  Quickly add your garlic and give a quick stir, place the chicken back in the pot over the veggies.  Add the stock, water, and all remaining items besides the kale.  The stock should cover the chicken, if not add more water or stock until it is just covering the chicken.  Bring to a Boil, then lower to simmer…simmer on low with the lid to the pot askew for 3-4 hours.  Remove the chicken and place in a bowl to let cool.  Once cooled shred the chicken and put the shredded chicken along with your kale back in the pot.  Remove the bay leaf and thyme knot, season to taste with salt and pepper and serve with crusty bread. (can add noodles or potatoes when you add the kale and let cook 30 minutes longer if you like). 

About Chef Quenby Schuyler 

Growing up and a farm in West Chicago was where Quenby developed her passion for all things food. She then moved to Boulder, Colorado at the time when the local and organic scene was just emerging.  From there she furthered her knowledge in alternative cooking methods and brought them back to Chicago where she works as a private chef.  Although comfort foods like her famous pumpkin squares are her favorite types of meals to prepare; she focuses on healthy and whole food preparation for her clients and their families.  It is her passion to educate and entertain her clients with putting a creative spin on old standbys by using alternative ingredients.  Find more recipes, photos, and contact information at Qs-Kitchen.com.

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