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Cozy Winter Root & Herb Chicken Stew (Grain Free, Dairy Free)

This lovely stew warms your heart and belly. It’s one of my favorite breakfasts to support balanced blood sugar and hormones. I like to top my stew with slices of fresh avocado.
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Course Main Course, Soup
Servings 3

Ingredients
  

  • 1 1-1.5 lbs boneless organic chicken thighs cut into bite-size pieces (or use drumsticks and remove bones later)
  • 2 tbsp olive oil or avocado oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 2 medium carrots
  • 1 small head of broccoli finely chop the stalk, and cut into small florets finely chop the stalk, and cut into small florets
  • 2 handfuls of sliced mushrooms. I prefer shiitake or oyster
  • 2 small parsnips or 1 large sliced (or more carrots if no parsnips)
  • 1 small sweet potato peeled and cubed
  • 2 –3 ribs celery sliced
  • 4 –5 cups chicken broth or enough to just cover everything
  • 1 tsp sea salt plus more to taste
  • Black pepper to taste
  • 1 –2 tsp dried thyme and/or rosemary
  • 1 bay leaf optional
  • A handful of chopped fresh parsley or cilantro for serving
  • Juice of 1/2 lemon optional but brightens the stew
  • Avocado peeled and pitted, sliced and added to the top of the stew after serving into individual bowls.

Instructions
 

Sauté the base

  • In a large pot, warm the oil over medium heat.
  • Add onion and celery; cook 3–5 minutes until softened.
  • Add garlic; cook about 30 seconds, just until fragrant.

Brown the chicken

  • Add chicken pieces to a saute pan, with a drizzle of oil or ghee, with a pinch of salt and pepper.
  • Cook a few minutes, stirring, until the outside is no longer pink (doesn’t need to be fully cooked through yet). Add to the pot.

Add roots, herbs, and broth

  • Add carrots, parsnips, broccoli, sweet potato, dried thyme/rosemary, bay leaf, and remaining salt.
  • Pour in enough broth to just cover everything.
  • Bring to a gentle boil, then immediately reduce to a soft simmer.

Simmer until cozy

  • Let it simmer, partly covered, about 25–30 minutes, until the roots are tender and the chicken is cooked through.
  • Taste and adjust salt and pepper. If you like, add the squeeze of lemon at the end to brighten the flavors.

Finish with fresh herbs

  • Turn off the heat. Stir in chopped parsley (or cilantro).
  • Ladle into bowls, top with fresh slices of avocado, and encourage 3 slow breaths before the first bite to help the nervous system shift into “rest and digest.”