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Recipe: Creamy Chicken Stew


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This stew is quickly prepared if you have cooked chicken breasts on hand. Make it the night before and it’ll be ready for breakfast.

creamy chicken stew
This yummy stew uses ingredients you likely already have on hand.

Type of dish: Lunch, Dinner, Leftovers
Servings: 4
Equipment: Medium Sized Soup Pot


  • 1 TB traditional fat of choice
  • 1 medium onion, finely chopped
  • 3 medium carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, minced
  • 2 large chicken breasts, skinless and boneless, cooked and coarsely chopped
  • ¼ tsp powdered sage
  • ¼ tsp dried thyme
  • ¼ tsp sea salt to taste
  • white pepper to taste
  • ½ to 1 cup coconut milk
  • 3 cups chicken stock


  1. Heat fat in a soup pot over medium heat.
  2. Add onion, carrot, celery and cook while stirring for about 10 minutes.
  3. Stir in minced garlic, and allow to cook for 1 minute more.
  4. Add in stock, chopped chicken, sage, thyme, salt, and pepper.
  5. Stir until soup is heated through, stir in coconut milk and serve.


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Chris Kresser in kitchen
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