We are beginning to get looks at cooler climate here in Tennessee and it is getting me truly energized for fall. During the colder months we essentially live on soups and stews. They are solid, fulfilling and furthermore incredible for dinner prep.
I make a great deal of hamburger stews yet concluded that it is enjoyable to make a generous and feeding paleo chicken stew. This soup is very simple and pressed brimming with vegetables and calming flavors. It truly makes for an ideal solid, weeknight supper.
This stew can be served over some cauliflower rice for some additional vegetables and enhance or eaten as it stands. Don't hesitate to get imaginative and include a portion of your preferred vegetables!
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INGREDIENTS
- 2 tablespoons olive oil
- 2 cups parsnips, sliced ¼ inch thick (approximately 4 small)
- 2 cups carrots, sliced ¼ inch thick (approximately 3 medium)
- 1 cup chopped celery
- 1 cup chopped onion
- 1 tsp turmeric powder
- 1 tsp dried oregano
- 1.5 tsp granulated garlic
- 1 tsp salt
- 1 Tbsp chopped fresh rosemary
- 3 cups chicken stock/bone broth
- 1 can full-fat canned coconut milk, recommended brand here
- 3 cup shredded chicken, cooked, easily make chicken in your crockpot here
INSTRUCTIONS
- Heat a soup pot or dutch oven to medium-high heat and add the olive oil. Once hot, add the parsnips, carrots, onion and celery and sauté for 5 minutes.
- Add the turmeric, oregano, garlic, salt and rosemary and sauté for about one minute.
- Add the broth and put the lid on top and simmer for 15 minutes. Add the coconut milk and simmer for another 10 minutes or until vegetables are softened.
- Add the shredded chicken and take the stew off the heat.
- Eat as is or serve over cauliflower rice.
For more detail : bit.ly/3caqfxW
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