Keto Creamy Chicken and Vegetable Stew Recipe

Atkins Keto Creamy Chicken and Vegetable Stew
Net Carbs
Prep Time: 15 Minutes
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.









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How to Calculate Atkins Net Carbs

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  • 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   
  1. Remove chicken meat from the bones and skin.  Cut or tear into bite sized pieces and place into a bowl and set aside.   
  2. 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. 
  3. 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. 
  4. Turn off heat and stir in reduced cream and thyme. Season to taste with salt and pepper.

Cooking Tip

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