Chicken Stew

Course: Main
Cuisine: Egg Free, Gluten Free
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 206kcal
This is like a hug in a bowl. The flavours are so rich and comforting. I may have licked my bowl clean...
Print Recipe


  • 1 tbsp avocado oil
  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium carrots diced
  • 3 stalks celery chopped
  • 2 sweet potatoes peeled & diced into small cubes
  • 3 tbsp thyme
  • 2 tbsp corn or arrowroot starch
  • 1/2 c white wine optional (you can just add an extra 1/2 c of broth instead)
  • 1 c chicken broth
  • 1/2 c whole milk or unsweetened brown rice or oat beverage
  • 1 c frozen peas
  • 1 tsp sea salt
  • pepper to taste


  • Heat oil in a large pot. I like to use my cast iron Dutch oven. Everything seems to magically taste better when I cook it in cast iron. Add chicken and cook for about 3-5 minutes until nicely browned. You may need to do the chicken in 2 batches so that it gets evenly cooked. Remove chicken and keep on a plate. Add onion, garlic, carrots, celery & sweet potato. Add salt, pepper & thyme. Cook for about 5 minutes and add chicken back to pot and sprinkle with starch. Now add the white wine, broth & 'milk.' Bring to a boil and add frozen peas. Simmer for about 10 -15 minutes to ensure chicken is fully cooked and flavours have had the chance to blend.


Calories: 206kcal | Carbohydrates: 22g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 385mg | Potassium: 612mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12132IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 2mg