Spring Vegetable and Chicken Stew (AIP, Low Carb, Whole30)
A bright fresh spring vegetable stew with chicken, asparagus, mushrooms, leeks, carrots and turnips lovingly simmered to create a glorious broth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Stew
- Method: Simmer
- Cuisine: AIP, Paleo, Gluten-Free, Whole30
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs cut into 1” chunks
- Celtic sea salt
- freshly ground black pepper (leave out for AIP)
- 2 Tablespoons olive oil
- 8 ounces shiitake mushrooms stems removed, tops cut into thick slices*
- 2 leeks, white and light green parts only, thinly sliced
- 2 large carrots peeled and cut into rounds
- 3 stalks celery sliced
- 3 cloves garlic minced
- ½ teaspoon dried tarragon
- 3 Tablespoons arrowroot flour
- 5 cups chicken bone broth*
- 1 ½ cups white turnips peeled and cubed (3 small)
- 1 pound asparagus
- 1 cup lightly packed baby spinach
- 1/4 cup parsley, chopped for garnish
- Mint leaves for garnish
Instructions
- Pat the chicken dry with paper towels and season all over with sea salt and black pepper.
- In a large stock pot over medium heat, heat the oil. Add the chicken and sear on all sides until golden, 2-3 minutes per side. Remove the chicken from the pot.
- Add the mushrooms and cook until browned, about 3 minutes.
- Then add the onions, carrots, and celery and cook for 3-5 minutes, until soft.
- Add in the garlic and cook until fragrant, about 1-2 minutes, careful not to burn.
- Add the tarragon, season with salt and pepper.
- Add the chicken back to the pot, then add the arrowroot flour and stir to coat the chicken and veggies.
- Stir in the broth slowly, scraping the browned bits at the bottom of the pot. Bring to a boil, then lower the heat to a simmer at medium-low heat. Simmer 15 minutes, to develop flavors.
- Add in the turnips, and continue to simmer until tender, about 15 more minutes.
- Wash asparagus and trim woody stems. Cut off 1½“ of the tips, set aside. If asparagus are thick cut each tip in half lengthwise. Slice the tip-less stalks crosswise into thin coins.
- Add asparagus tips and coins along with the spinach, stirring gently, until asparagus coins are barely cooked but still bright green and crunchy, about 1-2 minutes.
- Taste to adjust salt and pepper.
- Serve topped with parsley and mint.
- To store, cool to room temperature and then refrigerate for 3-4 days.
Notes
Cremini mushrooms can be substituted.
If you only have 1 quart of bone broth, you can use 1 cup of water to make 5 cups liquid.