Whole30 Chicken and Mushroom Stew

Warm up with a hearty and wholesome Whole30 Chicken and Mushroom Stew, a perfect balance of comforting flavors and nourishing ingredients. This recipe features tender, bite-sized chicken thighs simmered with earthy cremini mushrooms, vibrant carrots, and celery in a savory broth enriched with creamy coconut milk. Fresh herbs like thyme and rosemary infuse each bite with aromatic depth, while a touch of arrowroot slurry gives the stew its velvety texture—all without dairy or gluten, making it fully Whole30-approved. Ready in just an hour, this stew is a satisfying one-pot meal ideal for cozy weeknight dinners or meal prep. Top with fresh parsley for a burst of color and freshness, and enjoy a nutritious dish that doesn’t compromise on flavor!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 8 ounces cremini mushrooms, sliced
• 4 cups chicken broth
• 0.5 cup coconut milk
• 1 tablespoon fresh thyme
• 1 teaspoon fresh rosemary
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons arrowroot powder
• 2 tablespoons water
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.

Step 2

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.

Step 3

Add the remaining tablespoon of olive oil to the pot. Add the diced onion and cook until translucent, about 5 minutes.

Step 4

Stir in the minced garlic, sliced carrots, and celery. Cook for another 3 minutes until the vegetables begin to soften.

Step 5

Add the sliced mushrooms and cook, stirring often, for 5 minutes or until the mushrooms are browned.

Step 6

Pour in the chicken broth and coconut milk. Stir to combine and bring to a gentle simmer.

Step 7

Return the chicken to the pot. Add the thyme, rosemary, bay leaf, salt, and black pepper. Cover and let the stew simmer for 20 minutes on low heat.

Step 8

In a small bowl, mix the arrowroot powder with water to create a slurry. Slowly stir the slurry into the simmering stew to thicken.

Step 9

Remove the bay leaf. Adjust seasoning if needed.

Step 10

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(2469.1g)

Amount per serving	% Daily Value*
Calories	2048.5

Total Fat 104.5g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 5391.5mg	0%
Total Carbohydrate 71.8g	0%
Dietary Fiber 12.1g	0%
Total Sugars 30.0g
Protein 202.0g	0%

Vitamin D 70.3IU	0%
Calcium 355.0mg	0%
Iron 12.3mg	0%
Potassium 4326.4mg	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: 46.2%

Protein: 39.7%

Carbs: 14.1%