Immune Boosting Creamy Chicken Stew

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 1/2 cups Carrots
  • 1/2 cup Celery
  • 3 cloves Garlic
  • 1/2 cup Onion
  • 1 Parsley, fresh
  • 2/3 cup Peas, fresh or frozen
  • 1 cup Potatoes
  • 1 tsp Thyme, dried

• Refrigerated

  • 2 Egg yolks

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/2 tsp Black pepper, finely ground
  • 1 tsp Salt, Real

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 4 tbsp Butter, unsalted

• Other

  • 1/2 cup Nancy's lowfat organic kefir

Found on simplifylivelove.com

Description

Ingredients

• 1 TBS extra virgin olive oil
• 3 cloves crushed garlic
• 1/2 cup chopped onion, about 1 medium onion
• 1 1/2 cups chopped carrots, about 3 medium
• 1/2 cup chopped celery, about 2 large ribs
• 4 cups chicken broth, preferably homemade bone broth
• 1 tsp dried thyme
• 2 cups chopped, cooked chicken
• 1 cup cubed, peeled potatoes
• 4 TBS unsalted butter
• 1/4 cup all-purpose flour
• 2 egg yolks
• 1/2 cup Nancys Lowfat Organic Kefir
• 2/3 cup fresh or frozen peas
• 1 tsp REAL Salt
• 1/2 tsp finely ground black pepper
• Fresh parsley for garnish

Directions

• Warm oil in large pot over medium heat and add onions, carrots, and celery.
• Cook until the vegetables are tender, about six minutes.
• Add broth, thyme, and potatoes, cover and bring to a gentle simmer over high heat. Simmer until the potatoes are cooked, about 15 minutes, and then add the cooked chicken, peas, salt and pepper.
• Stir flour and butter together in a small saucepan and stir together to form a smooth paste.
• Gradually stir the paste into the stew and simmer over low heat until the stew thickens, 3-4 minutes.
• Mix together the egg yolks and the kefir. Add 1/4 cup hot stew to the mix and then whisk the egg mixture back into the stew. Cook on low for one more minute.
• Garnish with parsley and enjoy!