122 Soups and Stews
This stew is brimming with shredded chicken, celery root, mushrooms, and fragrant rosemary in a rich, creamy broth.
Rosemary Chicken Stew Prep Time:
15 mins
Ingredients ⁄4 cup extra-virgin olive oil
1
1 TB. fresh rosemary, chopped 4 cloves garlic, minced 8 medium white button mushrooms, quartered 4 cups chicken broth 2 cups water 1 medium carrot, trimmed and sliced ⁄4 lb. (340g) celery root, peeled and diced
3
1 lb. (450g) skinless, boneless chicken thighs ⁄2 tsp. sea salt
1
⁄2 tsp. freshly ground black pepper
1
1 tsp. lemon zest 1 cup heavy cream 2 TB. arrowroot powder ⁄4 cup cold water
1
Cook Time:
45 mins
Yield:
8 cups
1
Heat a large soup pot over medium heat. When the pot is hot, add extra-virgin olive oil and wait for 15 seconds.
2
Add rosemary, garlic, and white button mushrooms. Cook, stirring occasionally, for 4 to 6 minutes, or until mushrooms are browned.
3
Pour chicken broth into the pot. Stir, scraping up any browned bits from the bottom of the pot.
Serving Size:
2 cups
Celery root—a low-carb alterative to potatoes—turns brown quickly after peeling, so keep it in water with lemon juice.
4
Add water, carrot, celery root, chicken thighs, sea salt, and black pepper. Reduce heat to low, and simmer uncovered for 30 minutes, or until chicken is cooked through and vegetables are firm but tender.
5
Remove chicken thighs from soup. Using 2 forks, pull thighs apart into shredded pieces. Return chicken to soup. Add lemon zest and heavy cream and stir.
6
Mix arrowroot powder with cold water. Pour mixture into soup and stir to combine. Simmer for 3 to 5 minutes, or until creamy. Serve warm.
Nutrition per Serving 73% Protein 17% Fat
10% 1.2:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
553
45g
24g
15g
2g
13g