Warming comfort food, perfect for winter!
Creamy Chicken Stew (keto)
4 servings // 584.3 calories, 34.7g fat, 7.8g net carbs, 57g protein
2 pounds pasture-raised boneless, skinless chicken breasts
2 teaspoons extra virgin olive oil
1.5 cups cauliflower florets, chopped into bite-sized pieces
(Alternate: fingerling potatoes)
1 rib celery, diced
1/2 large yellow onion, diced
4 cloves garlic, minced
1 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon smoked paprika
1/4 teaspoon sweet paprika
1/4 teaspoon cayenne
3/4 cup heavy cream
1/2 cup cream cheese, softened
6 cups Pacific chicken bone broth
Cut the chicken into cubes.
Add olive oil to a Dutch oven, heat until shimmering, then add all the vegetables and the garlic and cook them until soft. Slowly stir in chicken stock before adding herbs, spices, salt, pepper, and bay leaves. Add the cubed chicken, then cover and cook, stirring occasionally, for 30 minutes.
In a small bowl, whisk the heavy cream and cream cheese together until combined. Add to the stew. Return stew to a simmer and stir until liquid is thickened. Cover, and simmer until chicken is completely tender, about 10 minutes more.