Rotisserie Chicken Stew

Servings: 6

Prep Time: 10

Cook Time: 25

Total Time: 35

This easy rotisserie chicken stew is the ultimate shortcut dinner. It's hearty and satisfying, and on the table in about 30 minutes.

5 from 1 vote

Pull the rotisserie chicken meat away from the bones and either shred it or chop it into pieces.
Chop the veggies on a chopping board and set aside. Cut the potatoes into quarters and then into halves if the pieces are too large for your liking. If using golden or red potatoes, you can keep the skin on; if using Russet potatoes, peel them first.

Heat a soup pot or Dutch oven over medium-high heat. Once hot, add the chopped bacon and oil, and sauté for about 2 minutes until the bacon is nearly crispy. If you omit the bacon, add the oil and sauté the veggies.
Add the onions, carrots, and celery. Cook for 3 minutes or until the veggies are softened and golden brown. Add the seasonings, potatoes, chicken broth, 1 cup water, and cooked chicken pieces into the pot. Stir everything and bring it to a boil. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes, until the potatoes are fork-tender.
In a small bowl, make the slurry by mixing ¼ cup of cold water and the cornstarch. Add it to the stew and stir. Continue simmering for 5 minutes, stirring occasionally. Remove the bay leaves and serve.

Skip the chopping and use 1 ½ cups frozen carrots and ½ cup chopped frozen onion. You can also use 2 ½ cups of ready-to-go mirepoix mix (carrots, onions, celery).
Swap the thyme and rosemary for 1 teaspoon poultry seasoning. If using fresh herbs, double the amount.