Keto Hearty Chicken Stew
Warm up with a bowl of **Keto Hearty Chicken Stew**, a comforting, low-carb twist on a classic favorite. Packed with tender chicken thighs, a medley of vibrant veggies like zucchini, cauliflower, and celery, and infused with aromatic spices like thyme and paprika, this stew is as nourishing as it is delicious. Simmered in a rich chicken broth and brightened with diced tomatoes, it delivers bold flavors while staying keto-friendly. Ready in just over an hour, this one-pot wonder is perfect for meal prep or feeding the whole family. Garnished with fresh parsley, it’s a satisfying option for those looking to enjoy a wholesome, guilt-free dinner. Perfect for fans of cozy, low-carb soups and stews!
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs, boneless and skinless
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 4 cloves Garlic, minced
- 2 stalks Celery, chopped
- 2 medium Carrots, chopped
- 1 medium Zucchini, diced
- 2 cups Cauliflower florets
- 4 cups Chicken broth
- 1 can (14.5 ounces) Diced tomatoes, canned
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Cut the chicken thighs into bite-sized pieces.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken pieces to the pot and sear until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add chopped onion, and sauté for about 3 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the celery, carrots, zucchini, and cauliflower to the pot, cooking for 5 minutes while stirring occasionally.
Return the chicken to the pot along with any juices.
Pour in the chicken broth and canned diced tomatoes with their juice.
Add the bay leaf, dried thyme, paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes until the vegetables are tender and the chicken is cooked through.
Remove the bay leaf and adjust seasoning if necessary.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5961 mg | 259% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 31.6 g | ||
| Protein | 203.8 g | 408% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5284 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
