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+ servings

Whole30 Chicken Stew

A healthy and delicious way to use leftover turkey or chicken! Toasted onions, rich bone broth and tons of chicken and veggies make a fantastic dinner or lunches for the whole week!
Course Main Course, Soup
Cuisine American
Diet Dairy Free, Gluten Free, Paleo, Whole30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 393kcal
Author Lauren
Cost $12.62 / $2.10 per serving


  • 1 lb russet potato
  • 2 tablespoons extra-virgin olive oil or butter
  • 1 small onion (finely diced)
  • ¼ cup arrowroot flour (or cornstarch)
  • 1 cup sliced celery (about 3 stalks)
  • 4 cups chicken broth or chicken bone broth
  • 2 large carrots cut into ¼-inch slices diagonally
  • 8 ounces sliced baby portobella mushrooms
  • 1 to 2 teaspoons chopped fresh thyme
  • 4 cups shredded chicken
  • 1 cup full fat coconut milk or cream
  • ½ cup minced fresh parsley
  • Kosher salt and freshly ground pepper


  • 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.



Calories: 393kcal | Carbohydrates: 29g | Protein: 26g | Fat: 10g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 454mg | Potassium: 795mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3900IU | Vitamin C: 19.8mg | Calcium: 40mg | Iron: 1.4mg