Super easy chicken and veggie soup. Season and cook chicken thighs at 375 for 25min. While that’s going I sautéed veggies in @omghee butter and @flavorgod seasoning in my Dutch oven on the stovetop over medium heat. When the chicken was done I diced it threw it in the Dutch oven with the veggies. Added 8 cups of chicken broth. Then I made a roux in my cast iron skillet by first melting 4tbs @omghee butter then slowly adding 4tbs @ottos_cassava_flour whisking until browned then adding to the soup. Tada it was amazing.
Used my leftover @ottos_cassava_flour #paleofrenchbread and turned it into Parmesan butter garlic and parsley croutons. Okay this is not paleo but I couldn’t resist using the last bit of Parmesan in my fridge 😁 I chopped the bread and tossed it in olive oil, seasoned with garlic, salt, pepper, chopped parsley and grated Parmesan. Cooked over medium heat in my cast iron skillet till it was browned and delicious!
Paired my leftover beef and veggie stew with a blt sandwich ☺️
This stew was seriously so easy and delicious!!!
I posted the recipe on Instagram 😊