Category

A delicious recipe adapted from Chef Rebecca Katz

Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Ingredients
 4 Organic Chicken Breasts, skinless
 6 Organic Chicken Thighs, skinless
 1 tsp Sea Salt
 ½ tsp Black Pepper, freshly ground
 ½ tsp + 1/8 tsp Paprika
 2 tbsp Coconut Oil
 1 medium to large Yellow Onion, cut into chunks
 2 tbsp Coconut Oil
 6 medium Carrots, cut into chunks
 4 large Celery Stalks, cut into chunks
 ¼ tsp Sage, dried
 ¼ tsp Thyme, dried
 1 tbsp Garlic, minced
 4 cups Organic Chicken Broth
 1 ½ cups Tomatoes, diced

1

Place chicken on platter and season with salt, pepper, and 1/2 teaspoon paprika.

2

In large soup pot, add coconut oil and brown chicken for about 3-4 minutes on both sides.

3

If you begin to lift a piece and it sticks, this means its not ready. Transfer chicken back to platter.

4

In the same pot, add half the onion, carrots, and celery and sauté in the chicken juices until golden about 5 minutes.

5

Add sage, thyme, garlic, and rest of paprika.

6

Sauté another 30 seconds, and then add 1 cup of broth to deglaze the pot, using a wooden spoon to scrape all the browned bits from the bottom.

7

Return the chicken to the pot and add enough chicken broth to cover chicken. Simmer about 45 minutes. Remove chicken from pot and take off the bone (if using boned).

8

Cut meat into chunks and add back to the broth, along with the rest of the vegetables and the diced tomatoes.

9

Simmer another 10-15 minutes until veggies are tender.

10

Season with salt and pepper to taste.

Additional Notes:

This recipe would also be deserving of 1-2 cups of added chunks of diced turnips or celeriac, nice potato substitutes which are less starchy. They can be added in the same step as the tomato sauce.

Check out our Chicken Stew for the Soul Blog Post.

Ingredients

Ingredients
 4 Organic Chicken Breasts, skinless
 6 Organic Chicken Thighs, skinless
 1 tsp Sea Salt
 ½ tsp Black Pepper, freshly ground
 ½ tsp + 1/8 tsp Paprika
 2 tbsp Coconut Oil
 1 medium to large Yellow Onion, cut into chunks
 2 tbsp Coconut Oil
 6 medium Carrots, cut into chunks
 4 large Celery Stalks, cut into chunks
 ¼ tsp Sage, dried
 ¼ tsp Thyme, dried
 1 tbsp Garlic, minced
 4 cups Organic Chicken Broth
 1 ½ cups Tomatoes, diced

Directions

1

Place chicken on platter and season with salt, pepper, and 1/2 teaspoon paprika.

2

In large soup pot, add coconut oil and brown chicken for about 3-4 minutes on both sides.

3

If you begin to lift a piece and it sticks, this means its not ready. Transfer chicken back to platter.

4

In the same pot, add half the onion, carrots, and celery and sauté in the chicken juices until golden about 5 minutes.

5

Add sage, thyme, garlic, and rest of paprika.

6

Sauté another 30 seconds, and then add 1 cup of broth to deglaze the pot, using a wooden spoon to scrape all the browned bits from the bottom.

7

Return the chicken to the pot and add enough chicken broth to cover chicken. Simmer about 45 minutes. Remove chicken from pot and take off the bone (if using boned).

8

Cut meat into chunks and add back to the broth, along with the rest of the vegetables and the diced tomatoes.

9

Simmer another 10-15 minutes until veggies are tender.

10

Season with salt and pepper to taste.

Savory Chicken Stew