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Spring Vegetable and Chicken Stew (AIP, Low Carb, Whole30)

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  • Author: Ingrid DeHart
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

A bright fresh spring vegetable stew with chicken, asparagus, mushrooms, leeks, carrots and turnips lovingly simmered to create a glorious broth.

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

  1. Pat the chicken dry with paper towels and season all over with sea salt and black pepper.
  2. 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.
  3. Add the mushrooms and cook until browned, about 3 minutes.
  4. Then add the onions, carrots, and celery and cook for 3-5 minutes, until soft.
  5. Add in the garlic and cook until fragrant, about 1-2 minutes, careful not to burn.
  6. Add the tarragon, season with salt and pepper.
  7. Add the chicken back to the pot, then add the arrowroot flour and stir to coat the chicken and veggies.
  8. 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.
  9. Add in the turnips, and continue to simmer until tender, about 15 more minutes.
  10. 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.
  11. 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.
  12. Taste to adjust salt and pepper.
  13. Serve topped with parsley and mint.
  14. 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.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish, Stew
  • Method: Simmer
  • Cuisine: AIP, Paleo, Gluten-Free, Whole30

Find it online: https://eatwellenjoylife.com/spring-vegetable-and-chicken-stew-aip-low-carb/