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 heartwarming 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 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 it simmer for 15 minutes.
- In a new saucepan, add the cauliflower and remaining chicken broth. Bring to a boil over high heat, and 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 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) and zucchini and stir together. Let it 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 to your desired consistency. Some like it thin and some thick.
Spice it up by adding some yellow curry powder.
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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.