Paleo Creamy Chicken Stew
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.
Difficulty:
Intermediate
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 |
| Calculated for total recipe. | |
Serves: 6-8
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 cups2 cups2 cups Parsnip, sliced ¼ inch thick (approximately 4 small)
- 2 cups2 cups2 cups Carrots, sliced ¼ inch thick (approximately 3 medium)
- 1 cup1 cup1 cup Celery
- 1 cup1 cup1 cup Onion
- 1 tsp1 tsp1 tsp Turmeric Powder
- 1 tsp1 tsp1 tsp dried Oregano
- 1.5 tsp1.5 tsp1.5 tsp Garlic, granulated
- 1 tsp1 tsp1 tsp Salt
- 1 Tbsp1 Tbsp1 Tbsp fresh Rosemary
- 3 cups3 cups3 cups Chicken Bone Broth
- 13.5 oz13.5 oz13.5 oz Coconut Milk, (one can)
- 3 cups3 cups3 cups Chicken Breast, shredded
Process
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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