Low Carb Hearty Chicken Stew
Warm, comforting, and brimming with flavor, this Low Carb Hearty Chicken Stew is the ultimate weeknight dinner for the health-conscious. Tender chunks of chicken thighs, vibrant vegetables like carrots, celery, rutabaga, and green beans, and aromatic herbs such as thyme and rosemary come together in a rich, savory chicken broth to create a bowl of pure comfort. This gluten-free, low-carb stew is not only nourishing but also naturally thickened without any flour or starch, making it a perfect choice for those following keto or paleo diets. Quick to prepare and slow-simmered to perfection, this one-pot meal is ideal for busy days and cozy nights. Serve it piping hot with a sprinkle of fresh parsley for a beautiful, flavorful finish the whole family will enjoy!
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Recipe Information
Ingredients
- 1.5 pounds boneless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 large garlic cloves, minced
- 3 large celery stalks, sliced
- 2 medium carrots, sliced
- 1 medium rutabaga, peeled and diced
- 4 cups chicken broth
- 1 teaspoon thyme leaves
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup green beans, cut into 1-inch pieces
- 2 tablespoons fresh parsley, chopped
Instructions
Start by trimming any excess fat from the chicken thighs and cut them into 1-inch cubes for even cooking.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken cubes to the pot and season them with salt and pepper. Cook and stir until the chicken is browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, minced garlic, sliced celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the diced rutabaga to the pot and cook for an additional 3 minutes.
Pour in the chicken broth, adding thyme, rosemary, and the bay leaf. Stir everything together, scraping any browned bits off the bottom of the pot for extra flavor.
Return the browned chicken to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Allow the stew to simmer gently for about 40 minutes, or until the vegetables are tender and the flavors have melded together.
Add the green beans and continue to simmer for another 10 minutes.
Before serving, remove the bay leaf and adjust seasoning with additional salt and pepper if necessary.
Serve hot with a generous sprinkle of fresh chopped parsley on top for garnish.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 5268 mg | 229% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 24.4 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3879 mg | 83% | |
*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.
