Chicken Potato Turmeric Stew

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Chicken Turmeric Stew

Yield 4

Author Judy Doherty

Prep time

5 Min

Cook time

25 Min

Total time

30 Min

This warm stew is golden with an earthy, rich flavor from the turmeric. It is hearty and filling while being easy to make.

Ingredients

• 1 tsp olive oil
• 1 onion, peeled and diced
• 2 carrots, rinsed and diced
• 1 tsp minced garlic
• 1/2 cup diced peppers
• 4 cups low-sodium vegetable broth (or chicken broth)
• 2 boneless skinless chicken thighs, diced
• 2 cups diced potatoes
• 2 tsp Italian seasoning (salt-free)
• 2 tsp ground turmeric
• 1 pinch red pepper flakes or Aleppo pepper flakes
• 1/4 cup chopped fresh parsley

Instructions

1. Heat a large Dutch oven over medium heat. Add the oil and saute the onions, carrots, peppers, and garlic for a few minutes.
2. Add the broth, chicken, potatoes and all seasonings except the parsley.
3. Bring to a boil, cover, and lower the heat to a simmer.
4. Cook for 25 minutes or until the chicken is done and the potatoes are tender.
5. Top with chopped parsley and serve hot.
6. You can freeze leftovers in portion sized containers for future use.

Nutrition Facts

Calories

209

Fat

4 g

Sat. Fat

1 g

Carbs

30 g

Fiber

6 g

Net carbs

24 g

Sugar

5 g

Protein

15 g

Sodium

83 mg

Cholesterol

54 mg

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