With all this lovely cold rainy January weather, I’m back to my old favorites for lunch so thought I’d repost a few. I created this one last year and have actually made it on several occasions without the chicken this year–the veggies are so hearty, I really haven’t missed the poultry. Enjoy! ~cameron
In an effort to make a quick soup one Saturday with some leftover chicken, I created this recipe which is delightfully hearty for cold winter days. After adding so many cubed root veggies, it took on the form of a stew. Seasoning it with turmeric turned it a lovely golden yellow and seasoned it perfectly.
Growing Grace Farm’s Turmeric Chicken and Root Vegetable Stew
about 2 cups chopped or pulled baked/roasted chicken (I just pulled some leftovers off a roasted hen)
1 large turnip, cubed
2 carrots, sliced
1 butternut squash, cubed
2 medium golden beets, cubed
1 golden sweet onion, chopped
chicken or vegetable stock (recipe here)
turmeric to taste
sea salt and pepper to taste
fresh thyme (I just happened to have some, but not necessary)
In a large soup pot, drizzle the bottom with olive oil and heat on medium-high. Add chopped onions and saute for 5 minutes. Add all other cubed vegetables and saute 5-10 minutes. Add enough chicken/vegetable stock to cook the veggies but not create a soup. Add chicken, turmeric, sea salt, pepper, and any other herbs of your liking.
Bring to a boil then put the lid on the pot and turn heat to low. Simmer the stew for at least 30 minutes to bring out the flavor. Store in mason jars in the fridge–I like to pour mine into the 8 oz jars and take to work each day. This stew also freezes/defrosts well.