August 21 2020 recipe & photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Low carb hearty chicken and vegetable stew
Delicious tender pieces of chicken and fresh vegetables bathed in a rich and creamy sauce. This heart-warming low carb stew will keep you satisfied for hours.
Editor's note: In 2020, this recipe was one of the top 10 most popular Diet Doctor recipes. We hope you love it as well!
USMetric
servingservings
Ingredients
Ingredients
- 2 tbsp 2 tbsp butter or ghee or olive oil
- 7 oz. (2 cups) 200 g (475 ml) celery stalk, dicedcelery stalks, diced
- 4 oz. (2⁄3 cup) 110 g (160 ml) yellow onion, dicedyellow onions, diced
- 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
- 1 tsp 1 tsp dried thyme
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- 1¾ lbs 800 g boneless chicken thighs
- 5 cups 1.2 liters chicken stock
- 1 (5 oz.) 1 (140 g) green bell peppergreen bell peppers
- 7 oz. 200 g zucchini, cut into chunks
- 14 oz. 400 g fresh or frozen cauliflower florets
- Salt ground black pepper, to taste
- fresh parsley, for garnishing (optional)
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Making low carb simple
Instructions
- Place the butter into a heavy-based pot and melt over medium-high heat. Stir in the celery, onion, garlic, thyme, salt, and pepper. Cook until softened, for about 7-10 minutes.
- Cut the chicken into bite-sized pieces. Add to the pot and cook for 5 minutes, stirring frequently.
- Reduce the heat to medium-low and add half of the chicken stock to the pot. Cover and let simmer for 15 minutes.
- Add the cauliflower and remaining chicken broth to another saucepan. Bring to a boil over high heat, then reduce to medium-low. Cover, and simmer for about 5 minutes to soften the cauliflower. Once softened, blend with an immersion blender or hand-held mixer until smooth.
- Combine the chicken mixture with the blended cauliflower broth (creating a thicker base for the stew). Cut the bell pepper into 1/4 inch (0.5cm) pieces and add the bell pepper and zucchini to the pot. Stir and then simmer for 30 minutes.
- Ladle the soup into bowls and garnish with fresh parsley. Season with salt and pepper to taste.
Tip
If you prefer a thinner soup, add some more chicken broth until it has the desired consistency. Some like it thin and some thick.
Spice it up by adding some yellow curry powder.
Thank you for your feedback! I am glad you enjoyed it.
Soups, stews and casseroles are excellent candidates for freezing. Sometimes, you may find that a creamy sauce may "break" a little when reheated but it won't affect the taste.
I am so glad you loved this one!
Great idea for the chicken skins!
I imagine it is beautiful with a pop of red pepper. Make sure to include the additional carbs in your count.
This is one of our liberal low carb recipes, so the carbs per serving are a bit on the higher side.
Sounds great, Liz! Glad you love it!
Hi, Katie! Keep in mind that the nutritional information listed is per serving, not for the entire recipe.