Keto Chicken Stew

fittoservegroup.com

MaryAnn

2 pounds boneless skinless chicken breasts or skinless chicken thighs cut into 2-inch chunks

¼ cup of olive oil, separated for browning the chicken and vegetables

1 tablespoon of unsalted butter, to brown the mushrooms

1 ¼ 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 ½-inch thick cubed pieces

2 celery stalks, diced

1 cup of turnips, peeled and cut into ½-inch cubes

8 ounces of mushrooms, sliced ( I used baby Bella mushrooms)

1 cup cubed pumpkin, acorn, or butternut squash, peeled and cut into ½ -inch cubes pieces ( can be frozen)

4 garlic cloves, minced

3 cups of chicken broth or stock

¼ cup heavy cream

1 cup pf green beans (can be frozen)

1 tablespoon of dried Italian seasoning

1 bay leaf

¼ teaspoon of xantham gum ( to help thicken the stew)

Fresh parsley leaves, for garnish

2 tablespoons salt-free Italian seasoning

¼ teaspoon of dried thyme

½ teaspoon of dried rosemary

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