Alma Bax 
Today we’re sharing a gentle, non-spicy recipe for Hearty Chicken and Vegetables Stew. If you’re new to the low-carb lifestyle, this hearty dish is a great introduction. In a land where low-carb foods are often associated with bland, boring, and flavorless meals, this low-carb, low-calorie dish is a welcomed diversion.
If you’re on a low-carb diet and want to enjoy a hearty, satisfying meal, this low-carb heartier chicken and vegetables stew is just the ticket. It’s loaded with tender chicken, flavorful vegetables, and a delicious sauce to tie it all together. The best part? You’ll enjoy all of this low-carb chicken and vegetables stew for under 300 calories per serving.
It’s no secret that eating low-carb and healthy can have a big impact on your weight loss. But it’s not just about making the right food choices. It’s also about making your food taste good and being creative with it. The trick is to find healthy low-carb recipes that meet your macros and still taste great.
Hearty low-carb chicken and vegetable stew
Tender chicken chunks and fresh veggies are soaked in a luscious, creamy sauce. This low-carb stew will keep you satiated for many hours. Note from the editor: This dish was one of the top ten most popular in 2020. We hope you like it as much as we do!
40 + 15 m Medium
10g
Instructions
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Melt the butter in a heavy-bottomed saucepan over medium-high heat. Combine the celery, onion, garlic, thyme, salt, and pepper in a mixing bowl. Cook for 7-10 minutes, or until softened.
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Chicken should be cut into bite-sized pieces. Cook, stirring regularly, for 5 minutes.
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Reduce the heat to medium-low and fill the saucepan halfway with chicken stock. Cover and cook for 15 minutes on low heat.
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Add the cauliflower and the leftover chicken stock to a second pot. Bring to a boil over high heat, then lower to a low heat setting. To soften the cauliflower, cover and cook for approximately 5 minutes. Blend with an immersion blender or a hand mixer until smooth once softened.
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Combine the chicken mixture with the cauliflower broth that has been pureed (creating a thicker base for the stew). Stir together the bell pepper and zucchini, which have been cut into 1/4 inch (0.5cm) pieces. Allow 30 minutes for it to simmer.
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Serve the soup in dishes with fresh parsley on top. To taste, season with salt and pepper.
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