Chicken Stew
Chicken Stew
  • Chicken (I use meat picked off a carcass, or one split chicken breast, or leftover cooked meat)
  • Carrots
  • Onion
  • Celery
  • Parsnip
  • Mushroom
  • Minced Garlic
  • Butter
  • 4 cups chicken stock
  • 4 cups water
  • 1 box of orzo pasta or any other very small pasta (Rice could work, too as a gluten-free option)
  • Salt and Pepper
  • Dried parsley - optional
  1. Prepare the vegetables by chopping them into bite-sized pieces. I vary the amount of vegetables according to my whims and whatever is in the vegetable drawer.
  2. In a large flat pot, saute the chopped vegetables in several Tablespoons of butter until slightly soft and translucent. Cooking them in butter prevents them from getting browned. Add the minced garlic towards the end.
  3. Add the chicken stock and water to the pot and bring to a boil. Simmer the vegetables for about 15 minutes.
  4. Add the pasta, turn off the heat, put the lid on the pot, and let it sit for at least 15 to 20 minutes. The pasta will absorb the liquid.
Recipe by A Life in Balance by Barb Hoyer at