I made a batch this morning, using left over turkey instead of chicken. I always add olive oil... The recipe is a good template for making your own variation.
Spot’s Chicken Stew from Halo
2 ½ pounds whole chicken
¼ cup chopped fresh garlic
1 cup green peas
1 cup coarsely chopped carrots
½ cup coarsely chopped sweet potato
½ cup coarsely chopped zucchini
½ cup coarsely chopped yellow squash
½ cup coarsely chopped green beans
½ cup coarsely chopped celery
1 tablespoon dried rosemary
16 cups spring water
8 ounces whole barley
6 ounces rolled oatsand adjust the water content to a total of 16 cups, or enough to cover the ingredients.
Combine all of the ingredients in a 10-quart stainless-steel stockpot with enough water to cover. Bring to a boil, then turn down the heat as low as possible and simmer for two hours – the carrots should be quite soft at the end of the cooking time. Remove from the heat, let cool.
The original recipe called for blending ingredients into a puree. That extra work is not necessary. Freeze in empty yogurt containers, after cooling.
