As Passover approaches, I'd like to share a savory stew that is a traditional choice, for my Jewish friends. I've shared a Seder with several of you over the years, and my memories of these times are dear.
Caroline 

CHICKEN STEW WITH SPRING VEGETABLES
     FOR PASSOVER
This lovely stew was adapted from a traditional Passover recipe, which incorporates seasonal vegetables.  The soup, without the chicken, can be served as a first course during the Seder, or a main course stew during Passover Week.  Once again, this modified recipe is nightshade, gluten and lactose free.   Serves 6.
 
1 ½ lbs.  chicken breast, with bone
1 ½ lbs. chicken thighs or drumsticks
1 large onion, sliced
1 bay leaf
4 sprigs fresh thyme, or ½ teaspoon dried
Approximately 2 quarts water
4-5 medium carrots, in 2 inch slices
1 lb. asparagus, sliced in 2 inch slices
Kosher salt and pepper, to taste
½ cup green scallions, sliced

Place chicken in a large Dutch oven or pot, with lid.  Add onion, bay leaf, and thyme, then cover with ample water.  Bring to a boil.  Skim foam, as necessary.  Cover and simmer 1 hour.  Add carrots, then simmer covered, for 45 minutes.  Remove bay leaf and thyme sprigs.  Remove skin from chicken and bone meat, then return to pot.  Reheat soup, then add asparagus and cook 10 minutes.  Season with salt and pepper, to taste.  Stir in green scallions and serve in large bowls.
Nightshade free
Gluten free
Lactose free

Please see earlier post, for additional recipes and information about nightshades, gluten, and lactose intolerance.