This keto chicken stew is perfect for when you’re craving a hearty meal in the winter, but it needs to be low in carbs and gluten-free.
Unlike other chicken stew recipes that use a can of condensed chicken soup, this low-carb chicken stew uses only fresh, wholesome ingredients.
Condensed chicken soup that comes from a can may seem easier to cook with, but in reality, it’s extremely high in preservatives and not packed with nutrition.
A homemade low-carb chicken stew where you control exactly what goes into the recipe is a much healthier choice for anyone doing a keto diet.
Packed with fresh ingredients like chicken, celery, carrots, turnips, and a few other key ingredients, this makes for not only a delicious stew but one that you will be proud to serve your whole family.
I promise you will have zero regrets about making a batch of this stew the next time you are craving comfort food.
Do you know what else is great about this low-carb chicken stew? It has only 6.3 net carbs per serving, making it a great recipe to add to your meal plan rotation.
If you’re a fan of stews, be sure to also check out our keto beef stew, which is another tasty option.
Keto Chicken Stew
This keto stew recipe is similar to other stews like an Italian chicken stew or an African chicken stew, but it’s a much lower carb version, making it an extremely healthy meal.
Even better, the meal prep for it takes under an hour, so you’ll be enjoying it in no time.
Plus, like any other stew, this keto chicken stew tastes even better the next day because the flavors have had time to meld together.
Ingredients Needed To Make Keto Chicken Stew
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The following ingredients are what you need to make this low-carb stew.
- Boneless skinless chicken breasts or skinless chicken thighs cut into 2-inch chunks
- Olive oil, separated for browning the chicken and vegetables
- Unsalted butter to brown the mushrooms
- Sea salt
- Garlic powder
- Onion powder
- Freshly cracked black pepper
- Yellow onion, chopped into large slices
- Medium carrots, peeled and cut into 1/2-inch thick pieces
- Diced celery stalks
- Turnips, peeled and cut into 1/2-inch cubes
- Sliced mushrooms (I used baby bell mushrooms, but you can also use bottom mushrooms)
- Cubed pumpkin, acorn, or butternut squash (peeled and cut into 1/2 -inch cubes pieces)
- Minced garlic cloves
- Chicken broth or stock
- Heavy whipping cream
- Green beans (can be frozen)
- Dried Italian seasoning
- Bay leaf
- Xanthan gum (to help thicken the stew)
- Fresh parsley leaves, for garnish
- Salt-free Italian seasoning
- Dried thyme
- Dried rosemary
- Garnish with your favorite fresh herbs
How To Make Keto Chicken Stew
Below are the steps to making this hearty stew. The full printable recipe card that includes the exact measurements, total carbs, and nutritional information is at the bottom of the page.
First, you must heat the olive oil in a heavy-bottomed pot to high heat until it is very hot.
Pat the chopped chicken breasts dry, sprinkle them with salt and pepper, and add the chicken pieces to the pot in batches, browning them nicely on all sides.
The chicken doesn’t need to be fully cooked at this point, but it’s good to get a head start.
Once the chicken is browned, transfer it to a large bowl. Repeat the above steps with the chicken that’s left over. Then remove it from the pot and set it aside.
Now, lower the heat of the pot to medium. If the chicken has absorbed the oil, add another tablespoon of olive oil.
Next, cook the onion, garlic, celery, and carrots for 5 to 7 minutes over medium heat until the onion has softened. Take all the vegetables out of the pot and set them aside.
Add another tablespoon of olive oil and the unsalted butter to the skillet, and brown the mushrooms over medium-high heat.
Then add the chicken and vegetables you set aside earlier to the browned mushrooms, plus a bay leaf.
Now pour the chicken broth into the pot along with the cut squash and turnips, and cook everything with the pot uncovered for about 20 minutes over medium heat until the vegetables are tender.
Simmer down the heat, and add the green beans, heavy cream, and xantham gum to the broth.
Then stir the stew until the xantham gum is well distributed, and cook it with the pot uncovered again for an additional 20 minutes. After that, discard the bay leaf.
The best way to serve this chicken stew is over cauliflower rice in individual bowls and garnished with freshly chopped parsley and green onions.
Store any leftovers in the refrigerator for up to 3 days or freeze them for up to 3 weeks.
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- 2 pounds boneless skinless chicken breasts or skinless chicken thighs cut into 2-inch chunks
- 1/4 cup of olive oil, separated for browning the chicken and vegetables
- 1 tablespoon of unsalted butter, to brown the mushrooms
- 1 1/4 teaspoons sea salt
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of freshly cracked black pepper
- 1 large yellow onion, chopped in large slices
- 2 medium carrots, peeled and cut into 1/2-inch thick cubed pieces
- 2 celery stalks, diced
- 1 cup of turnips, peeled and cut into 1/2-inch cubes
- 8 ounces of mushrooms, sliced ( I used baby Bella mushrooms)
- 1 cup cubed pumpkin, acorn, or butternut squash, peeled and cut into 1/2 -inch cubes pieces ( can be frozen)
- 4 garlic cloves, minced
- 3 cups of chicken broth or stock
- 1/4 cup heavy cream
- 1 cup pf green beans (can be frozen)
- 1 tablespoon of dried Italian seasoning
- 1 bay leaf
- 1/4 teaspoon of xantham gum ( to help thicken the stew)
- Fresh parsley leaves, for garnish
- 2 tablespoons salt-free Italian seasoning
- 1/4 teaspoon of dried thyme
- 1/2 teaspoon of dried rosemary
- Heat the olive oil in a heavy-bottomed pot to high heat until very hot.
- Pat the chopped chicken breasts dry and sprinkle with salt and pepper.
- Add the chicken pieces to the pot in batches and lightly brown them on all sides. The chicken does not have to be fully cooked at this point,
- Transfer the browned chicken to a large bowl. Repeat with remaining chicken. Then remove it from the pot and set it aside.
- Lower the heat to medium. Add another tablespoon of olive oil if the chicken has absorbed the oil.
- Cook the onion, garlic, celery, and carrots for 5-7 minutes over medium heat until the onion has softened. Remove from the pot and set it aside.
- Add another tablespoon of olive oil and the butter to the skillet, then brown the mushrooms over medium-high heat.
- To the browned mushrooms, add all chicken and vegetables you had set aside earlier, along with the bay leaf.
- Add the cut squash and turnips along with the chicken broth. Cook uncovered until the vegetables are tender, for about 20 minutes over medium heat.
- Lower to a simmer, add the green beans, and heavy cream, xantham gum. Stir the stew until the xantham gum is well distributed, and cook the stew uncovered for another 20 minutes.
- Discard bay leaf
- Serve individual bowls over cauliflower rice and sprinkle with fresh chopped parsley or green onions.
- Store leftovers in the refrigerator for up to 3 days or freeze them for up to 3 weeks.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 23.8gSaturated Fat: 5.1gCholesterol: 60mgSodium: 500mgCarbohydrates: 9gNet Carbohydrates: 6.3gFiber: 3.9gSugar: 5.9gProtein: 54g