Soy-Free Chicken and Mushroom Stew

Warm up your dinner table with this hearty and comforting Soy-Free Chicken and Mushroom Stew, a delicious twist on the classic chicken stew that's perfect for anyone avoiding soy in their diet. Tender chunks of chicken thighs and a medley of earthy button mushrooms, carrots, celery, and potatoes come together in a rich, herb-infused chicken broth. This one-pot wonder is packed with natural flavors enhanced by aromatic garlic, bay leaf, thyme, and rosemary. Ready in just over an hour, it's a wholesome, family-friendly meal that's as satisfying as it is easy to prepare. Garnished with fresh parsley for a bright finish, this soy-free recipe is perfect for cozy weeknight dinners or meal prepping for the week. Serve it steaming hot with crusty bread or a simple side salad for an unforgettable, nourishing meal.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 1 large yellow onion
• 3 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 10 ounces button mushrooms
• 2 medium potatoes
• 4 cups chicken broth
• 1 bay leaf
• 0.5 teaspoons dried thyme
• 0.5 teaspoons dried rosemary
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Dice the chicken thighs into bite-sized pieces. Set them aside.

Step 2

Peel and chop the onion, carrots, and celery stalks into small pieces. Mince the garlic cloves. Wipe the mushrooms clean and slice them. Peel and dice the potatoes.

Step 3

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces in batches and brown on all sides. Remove the chicken from the pot and set aside.

Step 4

In the same pot, add the remaining 1 tablespoon of olive oil, followed by the onions. Sauté for about 3 minutes until they start to become translucent.

Step 5

Add the carrots, celery, and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 6

Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, around 5 minutes.

Step 7

Return the browned chicken to the pot. Add the diced potatoes, chicken broth, bay leaf, dried thyme, dried rosemary, salt, and black pepper.

Step 8

Stir everything together and bring the stew to a simmer. Cover the pot and let it cook for 35-40 minutes, or until the potatoes are tender and the flavors are well combined.

Step 9

Remove the bay leaf. Taste the stew and adjust the seasoning if necessary.

Step 10

Finely chop the fresh parsley and sprinkle it over the stew before serving.

Step 11

Serve hot and enjoy your hearty and delicious Soy-Free Chicken and Mushroom Stew!

Nutrition Facts

Serving size	(2818.9g)

Amount per serving	% Daily Value*
Calories	2477.5

Total Fat 119.2g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 4.2g
Cholesterol 850.5mg	0%
Sodium 5450.6mg	0%
Total Carbohydrate 138.3g	0%
Dietary Fiber 22.4g	0%
Total Sugars 29.8g
Protein 214.0g	0%

Vitamin D 47.6IU	0%
Calcium 400.8mg	0%
Iron 16.6mg	0%
Potassium 6671.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 34.5%

Carbs: 22.3%