chicken stew with parmesan toasts!
Chicken stew with parmesan toasts is the perfect winter meal!
I’ve been making this chicken stew with parmesan toasts for YEARS – it was time to share it here!
This is a simple, mostly hands-off recipe that’s just a little different than your basic chicken soup.
what ingredients do you need?
Here’s what you’ll need to make this delicious stew:
- 3 – 4 pound chicken
- canned or homemade chicken broth
- salt and pepper
- carrots
- leeks
- celery
- garlic
- bay leaf
- parsley
- toasted sliced Italian bread
- extra virgin olive oil
- grated parmesan
how do you make chicken stew with parmesan toasts?
This couldn’t be easier to make. After you’ve prepped the veggies you’ll simmer them with the chicken in a large pot. Once the chicken is cooked through you’ll strain it along with the vegetables and shred the chicken into bite sized pieces.
Cook the stock down a bit and then return the chicken and vegetables to the pot to heat through.
now it’s time to serve!
Here’s what sets this stew apart, in my opinion. To serve, place a piece of toasted Italian bread in the bottom of each bowl:
Drizzle with some good extra virgin olive oil:
And top with a generous amount of grated parmesan:
The cheese melts into the stew and the bread softens up just enough so that you can cut through it with your spoon.
So. Good.
Give it a try and let me know what you think – and tag me on Instagram @sherisilver if you do!
Chicken Stew with Parmesan Toasts
Equipment
Ingredients
- 3 – 4 pound chicken, rinsed and patted dry
- 8 cups low-sodium chicken broth
- salt and pepper
- 5 large carrots, thickly sliced
- 4 large leeks, tender white parts only, thickly sliced
- 4 celery stalks, thickly sliced
- 4 cloves garlic, smashed
- 1 bay leaf
- 3 sprigs parsley, plus chopped for garnish
- toasted sliced Italian bread
- extra virgin olive oil
- grated parmesan
Instructions
- Season the chicken with salt and pepper and place, breast side down, in a large pot. Add the stock and bring to a boil. Add the carrots, leeks, celery, garlic, bay leaf and parsley sprigs. Reduce the heat and simmer for 20 minutes. Turn the chicken over and simmer for 20 minutes more. Remove the pot from the heat and transfer the chicken to a cutting board.
- Strain the vegetables and transfer to a large bowl, discarding the bay leaf, parsley sprigs and garlic. Bring the stock back to a simmer and cook for about 20 minutes. While the stock is simmering pull the chicken meat from the bones and add to the bowl with the vegetables.
- After 20 minutes return the chicken and vegetables to the reduced stock and simmer till heated through.
- To serve, place a piece of toasted bread in the bottom of each bowl. Drizzle with the olive oil and top with a generous portion of grated parmesan. Top with the stew, sprinkle with chopped parsley and serve.
Nutrition
Here are a few more soups and wintery things:
Short Ribs in Red Wine Gravy
Matzo Balls
Winter Squash Soup
Pulled Pork with Cornbread and Pickled Onions
Please note that this post contains affiliate links. As a Rewards Style influencer I earn a small commission from qualifying purchases – at no additional cost to you.
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
