1 large rotisserie chicken (meat picked off bone, white and dark)
2 quarts chicken broth
1 large onion, diced
1 large celery heart, diced
6 large carrots, peeled and sliced
6-8 large white potatoes, diced
2 tsp. butter
3-4 quarts water
1-2 tbsp. chicken base

SPICES:

salt and pepper
basil
onion powder
pinch of poultry seasoning

In an 8-quart pot, sauté onions and celery in butter till tender. Add the spices, chicken broth and carrots. Cook on medium-high heat till carrots start to become tender. Add potatoes, water and chicken base. Cook on medium heat till potatoes are done. Add chicken meat to pot and remove from heat.

Note: If a thicker stew is desired, make a roux with equal parts flour and butter. Stir into stew while very hot and keep adding until the desired thickness is reached.

Makes 10 servings.

Submitted by: Dulcey Darville