Preparation

Step 1 out of 10

Heat a large pot or Dutch oven to medium-high heat and add in the olive oil.

Step 2 out of 10

Add in the garlic, potatoes, celery, carrots, onion, mushrooms, dill, parsley, thyme, salt, and pepper, and cook, stirring often, for about 15 minutes until softened.

Step 3 out of 10

Lower the heat to medium and scoop two cups of the potato vegetable mixture out using a measuring cup and add to a blender.

Step 4 out of 10

Add the chicken broth to the blender with the potato vegetable mixture and blend on high until smooth.

Step 5 out of 10

While blending, slowly add in the gluten-free flour through the top opening.

Step 6 out of 10

Pour the blended potato vegetable mixture back into the pot with the rest of the vegetables.

Step 7 out of 10

Add in the chopped rotisserie chicken and stir to combine.

Step 8 out of 10

Simmer for 10 minutes then season with more salt and pepper if desired.

Step 9 out of 10

Divide stew between four bowls and serve hot with a side of gluten-free bread (optional).

Step 10 out of 10

Enjoy!