Make Ahead
Chicken Soupy Stew
Popular on Food52
6 Reviews
Joanh
March 26, 2019
At first it was ok, then it grew on us . I would put more seasoning on it.AWinter time soup more for us. Wouldfix again
thegreedybite
February 9, 2013
This is so delicious - I love the depth of flavor imparted by roasting the chicken first. I've made this a few times, and it's been a time-saver to pick up a rotisserie chicken and skip to executing the soup. Definitely a gratifying meal that reheats well.
ECMotherwell
December 19, 2012
With our household under sick watch (hope it ends soon!) this recipe was a no-brainer. Made a few slight changes to work with what I had on hand, like 1% milk w/a splash of heavy cream, more dill, lemon zest. It was delicious -- even my very ill, no-appetite husband was able to eat it and enjoy. Thanks Veronica!
Kathy C.
July 19, 2012
I made this two days ago and it turned out so delicious. As my husband commented whilst eating this divine dish, "You can't get soup like this in restaurants!" Well you can, if one wants to move to NYC, etc., etc. But certainly not in our mountain town...anyway, changed it a bit to accommodate my spicy palate: I used 1/2 & 1/2 - one cup, dried dill (I wish I had used fresh because my dill must be too old as I couldn't taste it..next time!), about 1/8th of teas of cayenne in each bowl with 1/8 of a teas of smoked paprika. I cut up the carrots in a small dice and used sweet potatoes in large country chunks. Also used about 1 Tablespoon of lemon zest...This turned out to be the most divine...I loved the subtle taste before I added the cayenne but I was in a frisky mood so I did. This soup belongs in a super star category for really high quality cooking....and I did it! Because of this divine recipe. Try it, you'll love it!
rpepper
December 12, 2010
I tried this last night--we all loved it and I will be adding it to my "keeper" soups. I used a rotisserie chicken, homemade stock, half-and-half, and dried dill, and had to use lime zest because I realized too late that I didn't have any lemons. Plus lots of pepper. It turned out really well. Thanks for posting, Veronica.
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