Whole30 Chicken and Mushroom Stew
Cozy up with a bowl of this wholesome and nourishing Whole30 Chicken and Mushroom Stew, perfect for satisfying both your hunger and your healthy eating goals. Loaded with tender chicken thighs, earthy cremini mushrooms, and a medley of vibrant vegetables like carrots, celery, and onion, this dairy-free stew is elevated with coconut milk for a creamy finish. Aromatic herbs like thyme, rosemary, and a hint of garlic infuse every bite with comforting flavor, while a touch of arrowroot powder thickens the broth to silky perfection. Ready in just an hour, this one-pot wonder is a great option for meal prep or a hearty weeknight dinner, and it's entirely Whole30-compliant. Serve it warm, garnished with fresh parsley, for a satisfying, flavorful meal that everyone will love!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 8 ounces cremini mushrooms, sliced
- 4 cups chicken broth
- 0.5 cup coconut milk
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons arrowroot powder
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
Add the remaining tablespoon of olive oil to the pot. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, sliced carrots, and celery. Cook for another 3 minutes until the vegetables begin to soften.
Add the sliced mushrooms and cook, stirring often, for 5 minutes or until the mushrooms are browned.
Pour in the chicken broth and coconut milk. Stir to combine and bring to a gentle simmer.
Return the chicken to the pot. Add the thyme, rosemary, bay leaf, salt, and black pepper. Cover and let the stew simmer for 20 minutes on low heat.
In a small bowl, mix the arrowroot powder with water to create a slurry. Slowly stir the slurry into the simmering stew to thicken.
Remove the bay leaf. Adjust seasoning if needed.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5392 mg | 234% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 30.0 g | ||
| Protein | 202.0 g | 404% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 355 mg | 27% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4326 mg | 92% | |
*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.
