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Cosy Dairy Free Low-carb Chicken Stew

Low-carb chicken stew

This Cosy Low Carb Chicken Stew is just the ticket in this cold weather. Ready in under 30 minutes, it’s satisfying and packed full of flavour. By using a combination of cauliflower and celeriac, blitzed into rice, it’s low-carb and yet super filling.

If you prefer to cut the carbs even more you can use all cauliflower instead of a mix of cauliflower and celeriac, but taste wise I think a mix is nicest as celeriac adds a little nuttiness. If we’re not all well on our way with covid isolation! LOL.

What can I substitute the cauliflower and celeriac with if i’m not low-carb?

If you’re not low-carb, you can easily substitute the cauliflower and celeriac with cooked rice, lentils or beans. Whatever you fancy to bulk it up a bit. Sometimes I like to add some carrot too. I just decided to omit for this one to keep the carbs lower. Feel free to experiment with it and make it your own.

I hope this easy dairy free and low-carb keto dinner will keep you all cosy and warm in the snow!

Dairy Free Low-carb Chicken Soup
healthy low-carb chicken stew
food photography, London Food Photographer
Cosy Dairy Free Low-carb Chicken Stew
Overview
Serves:
4
Difficulty: Easy
Hands On: 15 minutes
Overall Cooking: 30 minutes
Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
INGREDIENTS
  • 1/3 small cauliflower, florets only
  • 1/3 small celeriac, peeled and cubed
  • 2 tbsp olive oil or butter
  • 1 small yellow onion
  • 2 ribs celery
  • 4 slices nitrate free bacon or parma ham
  • 2 cloves garlic, finely sliced
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 300 g cooked roast chicken
  • 2.5 cups chicken stock
  • 1/2 cup coconut milk
  • Juice + zest of 1/2 lemon
  • 4 tbsp fresh parsley, chopped
Method
  • Place the cauliflower florets and celeriac in a food processor and pulse until like a rice consistency. You may need to do this in two batches so the rice stays a little chunky.
  • Heat the oil or butter in a large non-stick pan or cast iron dutch oven. Add the onion, celery, bacon and cook for 2 - 3 minutes on a medium heat until the onions soften. Add the garlic, sage, rosemary, thyme, cauliflower and celeriac rice. Fry for 5 more minutes.
  • Add the cooked chicken, stock, salt and pepper and simmer for 10 minutes. Stir through the coconut milk and cook for 5 more minutes until nice and thick. Stir through the lemon juice and adjust the seasoning to taste. Serve with lemon zest and parsley. Option to drizzle with 1 tablespoon of olive oil or melted butter (highly recommended!)
Print Recipe
Overview
Serves:
4
Difficulty: Easy
Hands On: 15 minutes
Overall Cooking: 30 minutes
Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
INGREDIENTS
  • 1/3 small cauliflower, florets only
  • 1/3 small celeriac, peeled and cubed
  • 2 tbsp olive oil or butter
  • 1 small yellow onion
  • 2 ribs celery
  • 4 slices nitrate free bacon or parma ham
  • 2 cloves garlic, finely sliced
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 300 g cooked roast chicken
  • 2.5 cups chicken stock
  • 1/2 cup coconut milk
  • Juice + zest of 1/2 lemon
  • 4 tbsp fresh parsley, chopped
Method
  • Place the cauliflower florets and celeriac in a food processor and pulse until like a rice consistency. You may need to do this in two batches so the rice stays a little chunky.
  • Heat the oil or butter in a large non-stick pan or cast iron dutch oven. Add the onion, celery, bacon and cook for 2 - 3 minutes on a medium heat until the onions soften. Add the garlic, sage, rosemary, thyme, cauliflower and celeriac rice. Fry for 5 more minutes.
  • Add the cooked chicken, stock, salt and pepper and simmer for 10 minutes. Stir through the coconut milk and cook for 5 more minutes until nice and thick. Stir through the lemon juice and adjust the seasoning to taste. Serve with lemon zest and parsley. Option to drizzle with 1 tablespoon of olive oil or melted butter (highly recommended!)
Print Recipe

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