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This 30-minute, Whole30 chicken stew is dairy free, gluten free and packed with loads of veggies, anti-inflammatory bone broth and tons of protein. If you have leftover chicken or turkey and nothing to do with it, look no further! This is my favorite way to use up chicken dinner or Thanksgiving leftovers!
Healthy One Pot Meal
This recipe is a uses rotisserie chicken or leftover chicken or turkey, so it cooks up sooo fast!
- Most recipes make like 6 servings, so you can have it for lunch all week.
- I love things that can be made all in one pot…I. Hate. Doing. Dishes. Can’t be said enough.
- They are filled to the brim with all the protein and veggies and all my favorites have bone broth which is gut healthy too. So I’m saying there are a ton of really healthy soup recipes.
To make 6 servings of Whole30 Chicken Stew it cost me $12.62 or $2.10 per serving. Looking to cut costs? There isn’t a ton of room to move if you’re wanting to stay Whole30.
However, if you’re looking for healthy and not Whole30 specific, you can switch out the arrowroot for cornstarch, which will save .56¢. Greek yogurt can replace the coconut milk and that will save you about $1. That’s about a 12% cut in cost.
Pro Tips for This Recipe
So there are a couple pretty awesome tricks that you’re going to use in this recipe to make it creamy and flavorful.
How to Toast Arrowroot or Cornstarch
After sautéing a diced onion in olive oil, you’re going to coat them in arrowroot powder or cornstarch to act as an eventual thickener. Toasting it on the onions is a little extra step I like to do for these reasons:
- It gives the stew a nuttier rich flavor from the toasted onions and arrowroot
- The arrowroot will act as a thickening agent once the liquids are added to create a creamy stew base.
The coconut milk also makes this stew super creamy and slightly sweet and rich. If your coconut milk has separated, you can either whisk the solid and liquid together, or reduce the amount to 1/2 cup and use just the solids.
Watch the Video
How to Make Homemade Bone Broth
If you aren’t working with leftover turkey or a rotisserie chicken, but you do have a whole chicken and a little bit of time to plan ahead, you can slow cook a whole chicken with some veggies OR check out my recipe for bone broth. You’ll end up with a TON of meat for the soup and then some. You’ll also end up with awesome homemade broth!
If this is the route you want to take, here’s a quick recipe:
- Cut up a couple whole carrots or throw in a handful of baby carrots, and then a couple stocks of celery chopped up, a small yellow onion cut into wedges, a couple sprigs (each) of thyme and parsley into a slow cooker.
- Season the whole chicken (if it’s not in a pouch, don’t even worry about getting the pouch in the middle out, the organ meat is super healthy to make broth with) generously with salt and pepper, put it on top of the veggies and herbs. Fill the slow cooker 2/3 full with water (about 5 cups).
- Slow cook the whole mixture on low for 8-10 hours. Pull the chicken, remove the skin and shred it with two forks. Drain the rest through a sieve (discard the solid stuff) and let the broth sit in a bowl on the counter, covered with a towel until it cools to room temp (usually about an hour).
- Transfer the broth to a airtight container and chill completely. Once it’s solidified to a jelly-like consistency, scrape the solids off the top and you’re good to go.
OTHER WEEKNIGHT RECIPES YOU MIGHT LIKE
Whole30 Chicken Stew
What You Need
- 1 lb russet potato ((.69¢))
- 2 tablespoons extra-virgin olive oil or butter ((.36¢))
- 1 small onion (finely diced) ((.50¢))
- 1/4 cup arrowroot flour (or cornstarch) ((.71¢))
- 1 cup sliced celery (about 3 stalks) ((.30¢))
- 4 cups chicken broth or chicken bone broth (($1.99))
- 2 large carrots (cut into 1/4-inch slices diagonally) ((.50¢))
- 8 ounces sliced baby bella mushrooms (($2.39))
- 1 to 2 teaspoons chopped fresh thyme ((.20¢))
- 4 cups shredded chicken (($3.73))
- 1 cup full fat coconut milk or cream (($1.69))
- 1/2 cup minced fresh parsley ((.05¢))
- Kosher salt and freshly ground pepper ((.01¢))
How to Make It
- COOK THE POTATOES: Prick the potatoes with a fork and microwave until soft in the center. Cool slightly, then peel and break into small pieces.
- COOK THE OTHER VEGETABLES: Meanwhile, heat the olive oil in a dutch oven or stock pot over medium heat. Add the onion and cook until soft, about 5, minutes. Sprinkle in the arrowroot and stir until lightly toasted, about 2 minutes. Add broth, carrots and thyme and bring to a boil, then reduce to a simmer for about 15 minutes.
- ADD REMAINGING INGREDIENTS: Add the coconut milk, mushrooms, celery, and potato pieces to the broth mixture and simmer until thickened, about 5-8 minutes. Remove from the heat and stir in the chicken, and parsley. Season with salt and pepper.
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