Ingredients

The following ingredients have 11 Servings
  • 2 Tbsp olive oil
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 2 celery stalks (sliced)
  • 3 large carrots (peeled and sliced)
  • 1 1/2 lbs Yukon Gold potatoes (cut into 1" cubes)
  • 8 cups low-sodium chicken broth
  • 1 Tbsp chicken bouillon (or salt)
  • 1 rotisserie chicken (skin and bones removed and meat shredded)
  • 1 medium zucchini (sliced)
  • 1 Tbsp Dijon mustard
  • 1/2 tsp dried basil
  • 1/2 tsp ground sage
  • 1/2 tsp dried thyme leaves
  • 1 Tbsp fresh parsley (chopped)
  • salt and pepper (to taste)

Instruction

  • Add olive oil to a large soup pot and place over medium-high heat. Add onion, garlic, celery and carrots. Cook 5 minutes, stirring frequently.
  • Add diced potatoes, chicken broth and chicken bouillon or salt. Bring to a boil then reduce heat to medium-low and simmer 15–20 minutes or until the potatoes are tender.
  • Add chicken, zucchini, Dijon, basil, sage, thyme and parsley then return soup to a boil. Once soup is boiling, reduce heat once again to medium-low and simmer 15 minutes or until chicken and zucchini are cooked through.
  • Remove 2–3 cups of cooked potatoes from pot and place in a small bowl. Mash potatoes finely with a fork then stir them back into the soup to thicken the broth. Mash as many or as few potatoes as desired to thicken stew to desired consistency.
  • Season to taste with salt and pepper then ladle into soup bowls to serve. Enjoy!