Whole30 Cream Stew
Dive into cozy, flavorful comfort with this Whole30 Cream Stew—a dairy-free, gluten-free recipe designed to delight your taste buds while keeping your healthy eating goals intact. Packed with juicy, bite-sized chicken thighs, hearty vegetables like carrots, sweet potatoes, and celery, and a rich, velvety broth made with coconut milk, this stew is as nourishing as it is satisfying. Seasoned with aromatic garlic, fresh thyme, and a hint of parsley, every spoonful bursts with warmth and wholesome goodness. Ready in just over an hour, this one-pot wonder makes for an easy and delicious weeknight meal that perfectly aligns with Whole30 guidelines. Perfect for a cozy dinner, this wholesome stew is a must-try for anyone seeking comfort food that both prioritizes flavor and healthy ingredients.
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Recipe Information
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1 medium white sweet potato, peeled and diced
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken pieces to the pot, season with a bit of salt and pepper, and cook until browned on all sides, about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are beginning to soften.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced sweet potato and return the browned chicken pieces to the pot.
Pour in the chicken broth and add the bay leaf, remaining salt, black pepper, and fresh thyme.
Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 20 minutes or until the sweet potatoes are tender.
Once the sweet potatoes are tender, stir in the coconut milk and let it heat through for 5 minutes.
Remove the bay leaf, then taste and adjust seasoning with more salt and pepper if needed.
Garnish with fresh chopped parsley before serving.
Serve hot and enjoy your Whole30 Cream Stew!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1238 mg | 54% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 9.9 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1199 mg | 26% | |
*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.
