Rosemary Chicken Stew

This stew is brimming with shredded chicken, celery root, mushrooms, and fragrant rosemary in a rich, creamy broth.

Rosemary Chicken Stew

Prep Time: 15 mins Cook Time: 45 mins Yield: 8 cups

Serving Size: 2 cups

Ingredients

1⁄4 cup extra-virgin olive oil 1 TB. fresh rosemary, chopped 4 cloves garlic, minced 8 medium white button mushrooms, quartered 4 cups chicken broth 2 cups water 1 medium carrot, trimmed and sliced

3⁄4 lb. (340g) celery root, peeled and diced 1 lb. (450g) skinless, boneless chicken thighs 1⁄2 tsp. sea salt 1⁄2 tsp. freshly ground black pepper 1 tsp. lemon zest 1 cup heavy cream 2 TB. arrowroot powder 1⁄4 cup cold water

Nutrition per Serving

Fat 73% Protein 17% Net Carb 10% Ratio 1.2:1 1 Heat a large soup pot over medium heat. When the pot is hot, add extra-virgin olive oil and wait for 15 seconds.

2Add rosemary, garlic, and white button mushrooms. Cook, stirring occasionally, for 4 to 6 minutes, or until mushrooms are browned.

3Pour chicken broth into the pot. Stir, scraping up any browned bits from the bottom of the pot.

4Add water, carrot, celery root, chicken thighs, sea salt, and black pepper. Reduce heat to low, and simmer uncovered for 30 minutes, or until chicken is cooked through and vegetables are firm but tender.

5Remove chicken thighs from soup. Using 2 forks, pull thighs apart into shredded pieces. Return chicken to soup. Add lemon zest and heavy cream and stir.

6Mix arrowroot powder with cold water. Pour mixture into soup and stir to combine. Simmer for 3 to 5 minutes, or until creamy. Serve warm.

Calories 553

Fat 45g

Protein 24g

Total Carbohydrate 15g

Celery root—a low-carb alterative to potatoes—turns brown quickly after peeling, so keep it in water with lemon juice.

Dietary Fiber 2g

Net Carbohydrate 13g