LOW CARB CHICKEN STEW

Low Carb Chicken Stew

Dinner/Lunch

Serves 8

Ingredients:

For the soup:

• 2 lbs Chicken breast

• 32 oz Chicken stock

• 1 cup peas

• 1 yellow onion

• 3 carrots

• 3 stalks celery

• 1 bag cauliflower floret

• 1 cup almond milk

• 1 teaspoon Dried thyme

• 2 tablespoons olive oil

• 1  teaspoon Salt

• 1  teaspoon Garlic powder

• 1/3 cup Oat flour

Optional After Cooking

• 1/2  teaspoon Parsley

• 1/4  teaspoon Pepper

Directions:

The estimated total time to make this recipe is 30 Minutes

Instant Pot:

1. Set Instant Pot to sauté mode. Add oil, onion, carrots, and celery. Sauté, stirring occasionally, for about 3-4 minutes. Stir in seasonings. Whisk in oat flour until lightly browned, about 1 minute. Stir in 1/2 cup of the chicken stock, scraping any browned bits from the bottom of the pot.

2. Stir in the rest of the chicken stock and add the chicken. Cover the Instant Pot and seal. Pressure cook for 20 minutes if using fresh chicken, 30 minutes if using frozen. Let steam release naturally if you have the time, or at least 15 minutes before venting. Shred chicken with two forks.

3. Add the peas and milk and stir until stew has thickened. Stir in parsley (if using) and season with salt and pepper, to taste.

Stove Top:

1. Heat a large pot over medium high heat. Add onion, carrots and celery. Cook, stirring occasionally, for about 3-4 minutes. Stir in seasonings. Whisk in oat flour until lightly browned, about 1 minute. Stir in 1/2 cup of the chicken stock, scraping any browned bits from the bottom of the pot.

2. Stir in the rest of the chicken stock and bring to a boil. Once boiling, reduce heat and add the chicken. Cook 20-25 minutes, or until chicken is tender enough to shred apart. Shred chicken with two forks.

3. Add the peas and milk and simmer until the peas are tender and stew has thickened. Stir in parsley (if using) and season with salt and pepper, to taste.

Serves 8