Keto Creamy Chicken and Vegetable Stew Recipe
Cook Time: 30 Minutes
Phase: Phase 1
8 oz Mushroom Pieces and Stems
0 29/48 each BAY LEAF
3 tsp THYME
0 1/2 cup, chopped Onions
3 tablespoon Unsalted Butter Stick
0 3/4 cup, chopped SWEET RED PEPPERS
1 cup Green Snap Beans
0 2/3 cup, fluid (yields 2 cups whipped) WHIPPING CREAM
17 oz ASPARAGUS
2 14.5 oz can Chicken Broth, Bouillon or Consomme
40 oz, boneless, cooked (yield after skin removed) Roasted Broiled or Baked Chicken (Skin Not Eaten)
DIRECTIONSIf 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.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.