Paleo Creamy Chicken Stew (Edit recipe)

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Okay, enough about me! Let’s talk about this chicken stew recipe. We are starting to get glimpses of cooler weather here in Tennessee and it is getting me really excited for fall. During the colder months we basically live on soups and stews. They are healthy, satisfying and also great for meal prep.

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 6-8

Ingredients

2 Tbsp Extra Virgin Olive Oil
2 cups Parsnip, sliced ¼ inch thick (approximately 4 small)
2 cups Carrots, sliced ¼ inch thick (approximately 3 medium)
1 cup Celery
1 cup Onion
1 tsp Turmeric Powder
1 tsp dried Oregano
1.5 tsp Garlic, granulated
1 tsp Salt
1 Tbsp fresh Rosemary
3 cups Chicken Bone Broth
13.5 oz Coconut Milk, (one can)
3 cups Chicken Breast, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a soup pot or dutch oven to medium-high heat and add the olive oil. Once hot, add the parsnips, carrots, onion and celery and sauté for 5 minutes.
Add the turmeric, oregano, garlic, salt and rosemary and sauté for about one minute.
Add the broth and put the lid on top and simmer for 15 minutes. Add the coconut milk and simmer for another 10 minutes or until vegetables are softened.
Add the shredded chicken and take the stew off the heat.
Eat as is or serve over cauliflower rice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	670
Fat:	27 g
Carbohydrates:	71 g
Protein:	35 g
Cholesterol:	73 g
Sodium:	629 mg
Fiber:	18 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated for total recipe.