Keto Creamy Chicken and Vegetable Stew Recipe

6.3g
Net Carbs

Prep Time: 15 Minutes
Style:American
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

54.9g

Protein

29g

Fat

3.3g

Fiber

520.2cal

Calories

INGREDIENTS

40 oz, boneless, cooked (yield after skin removed) Roasted Broiled or Baked Chicken (Skin Not Eaten)
0 2/3 cup, fluid (yields 2 cups whipped) Whipping Cream
3 tablespoon Unsalted Butter Stick
0 3/4 cup, chopped Sweet Red Peppers
0 1/2 cup, chopped Onions
2 14.5 oz can Chicken Broth, Bouillon or Consomme
0 29/48 each Bay Leaf
8 oz Mushroom Pieces and Stems
17 oz Asparagus
1 cup Green Snap Beans
3 tsp Thyme

If your super market carries them, try this stew with a freshly smoked rotisserie chicken for added flavor. This recipe makes six 1 1/2 cup servings

Remove chicken meat from the bones and skin. Cut or tear into bite sized pieces and place into a bowl and set aside.
Place cream in a small saucepan and cook over medium heat until thick and reduced by half, 5 to 7 minutes. While cream reduces, melt butter in a medium saucepan over high heat. Sauté bell pepper and onion until softened, about 3 minutes. Add broth and bay leaf and bring to a boil, cooking until reduced by half, about 10 minutes.
Add mushrooms, chopped asparagus and trimmed and cut green beans to the broth and cook until tender, about 7 minutes. Add reserved chicken and simmer on low until heated through, about 3 minutes.
Turn off heat and stir in reduced cream and thyme. Season to taste with salt and pepper.

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