Chicken Everything Stew

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small skillet over medium heat, melt 3 tablespoons of the butter. Add the rosemary, garlic, and a tiny pinch of salt and cook, stirring, until fragrant, about 1 minute. Remove from the heat and set the skillet aside for the butter to infuse.

Step 2

In a Dutch oven or large saucepan over medium-high heat, melt the remaining 3 tablespoons butter. Add the onion, carrots, red pepper, bay leaves, thyme, and 1 teaspoon salt and cook, stirring, until the vegetables soften, about 5 minutes. Adjust the heat to medium-low, cover, and continue cooking, stirring occasionally, until the vegetables have released their juices, about 8 minutes.

Step 3

Add the broth and potato, adjust the heat to medium-high, and bring the liquid to a simmer. Adjust the heat to very low, cover, and simmer until the potato is barely tender, about 5 minutes.

Step 4

Add the leek, corn, chicken, %4 teaspoon salt, and a few grinds of pepper; adjust the heat to medium-high; and return the liquid to a simmer. Adjust the heat to very low, cover, and simmer until the potato is fully tender, the leeks are wilted, and the corn and chicken are heated through, about 3 minutes more.

Step 5

Remove the bay leaves. Taste and adjust the seasoning with additional salt and pepper, if necessary.

Step 6

Return the rosemary-garlic butter to medium heat to melt. Strain the butter through a fine-mesh strainer. Serve the soup, drizzling a teaspoon or two of the flavored butter on the surface of each serving.