30+ Delicious Spring Chicken Stew Recipes to Make Your Taste Buds Sing

As the days grow longer and the air turns a little warmer, there’s nothing more comforting than enjoying a hearty meal that fits the fresh energy of spring.

Chicken stew is the perfect dish to serve during this time, offering a balance of flavors, nourishing ingredients, and a touch of warmth for those cooler spring nights.

With over 30 chicken stew recipes to explore, you’ll discover a variety of ways to bring vibrant vegetables, aromatic herbs, and tender chicken together in one delicious bowl.

From light and refreshing to rich and creamy, these recipes will elevate your springtime dining experience, whether you’re hosting a family gathering or cooking a cozy meal for one.

30+ Delicious Spring Chicken Stew Recipes to Make Your Taste Buds Sing

Spring is the season of renewal, and what better way to celebrate than by indulging in a bowl of chicken stew?

Whether you prefer a classic recipe or something with a unique twist, the 30+ spring chicken stew recipes we’ve curated offer endless options for you to experiment with.

Perfect for family dinners, gatherings, or meal prepping, these stews are easy to make and pack a punch of flavor.

So, roll up your sleeves, grab your favorite ingredients, and get ready to enjoy the best that spring has to offer in the form of a comforting chicken stew!

Lemon Herb Spring Chicken Stew

This light and refreshing spring chicken stew combines tender chicken with zesty lemon, aromatic herbs, and fresh vegetables. It’s low in carbs and perfect for a keto-friendly lunch, offering vibrant flavors that remind you of a fresh spring day. With a balance of protein and healthy fats, this dish is filling yet light on the stomach, making it ideal for those who are watching their carbohydrate intake.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups cauliflower florets
• 1 cup celery, chopped
• 1 medium zucchini, sliced
• 4 cups chicken broth (low-sodium)
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken chunks and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add chopped onion and garlic, and sauté until softened, about 3-4 minutes.
3. Add cauliflower, celery, and zucchini to the pot, stirring to combine. Cook for another 5 minutes to allow the vegetables to soften slightly.
4. Pour in the chicken broth, lemon juice, and lemon zest. Stir to combine and bring to a simmer.
5. Add the browned chicken back into the pot. Season with salt, pepper, and fresh thyme. Let it simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
   This Lemon Herb Spring Chicken Stew is a satisfying dish that combines the flavors of the season with the nutritional benefits of a keto-friendly recipe. The cauliflower serves as a great low-carb substitute for potatoes, and the bright, citrusy lemon and thyme bring an undeniable springtime freshness to the dish. It’s a perfect balance of savory and refreshing, providing a filling lunch without overloading on carbs.

Creamy Spinach and Mushroom Chicken Stew

This creamy chicken stew is a comforting dish that feels indulgent but remains low in carbs, making it ideal for anyone following a keto lifestyle. The richness of the cream blends beautifully with the earthy mushrooms and fresh spinach, while tender chicken adds protein to make the stew both satisfying and nutritious. A hearty, flavorful meal that can be enjoyed on a cool spring day.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cubed
• 1 tbsp butter
• 1 small onion, diced
• 2 cups cremini mushrooms, sliced
• 4 cups fresh spinach
• 2 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, melt butter over medium heat. Add the cubed chicken and cook until browned and fully cooked through, about 7-8 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the diced onion and cook until soft and translucent, about 3 minutes.
3. Add sliced mushrooms and cook for another 5 minutes, allowing them to release their moisture and soften.
4. Pour in the chicken broth, garlic powder, and thyme. Bring the mixture to a simmer, scraping up any brown bits from the bottom of the pot.
5. Stir in the heavy cream and let the stew simmer for another 5 minutes until the sauce thickens slightly.
6. Return the chicken to the pot and stir in the spinach. Cook for an additional 3-4 minutes until the spinach wilts and the chicken is heated through.This creamy spinach and mushroom chicken stew is the perfect springtime meal for those looking for a filling yet low-carb option. The creaminess adds a decadent texture, while the spinach and mushrooms provide a wonderful earthy contrast. It’s a rich, satisfying dish that will leave you feeling full but not weighed down, making it a great choice for a keto-friendly lunch.

Avocado Chicken Stew with Cilantro Lime

Packed with healthy fats from avocado, this chicken stew is a refreshing and creamy meal that’s low in carbs. The avocado adds richness, while cilantro and lime brighten up the dish, making it a perfect springtime lunch. This recipe combines the goodness of chicken and healthy fats with a zing of citrus for a delightful balance that is both satisfying and keto-friendly.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium bell pepper, chopped
• 2 medium avocados, diced
• 4 cups chicken broth (low-sodium)
• 1 tsp ground cumin
• 1 tbsp fresh cilantro, chopped
• Juice and zest of 1 lime
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, add chopped onion and garlic. Sauté until softened, about 4 minutes.
3. Add the bell pepper and cook for another 3-4 minutes, until softened.
4. Pour in the chicken broth and ground cumin. Stir to combine and bring to a simmer.
5. Return the chicken to the pot and let the stew simmer for 20-25 minutes, until the chicken is cooked through and tender.
6. Just before serving, stir in the diced avocado, fresh cilantro, and lime juice and zest. Let it warm through, but avoid cooking the avocado to maintain its creamy texture.
7. Season with salt and pepper to taste.

The Avocado Chicken Stew with Cilantro Lime is a bright, creamy dish that takes full advantage of the flavors of spring. The avocado adds a smooth, rich texture while keeping the stew low-carb, and the cilantro and lime give it a refreshing kick. This stew is a perfect balance of creamy, savory, and citrusy flavors, making it a great addition to your keto lunch repertoire. The healthy fats and protein will leave you feeling full and satisfied while keeping the carb count low.

Roasted Garlic and Tomato Chicken Stew

This hearty, yet low-carb chicken stew combines the savory flavors of roasted garlic and sun-ripened tomatoes, creating a rich, aromatic dish. It’s perfect for spring, as it brings together simple, fresh ingredients like tender chicken, roasted garlic, and the natural sweetness of tomatoes, all simmered in a flavorful broth. This stew is both light and comforting, making it an ideal option for a keto-friendly lunch.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, chopped
• 1 tbsp olive oil
• 1 head garlic, roasted
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 4 cups chicken broth (low-sodium)
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast in the oven for 30-35 minutes, until soft and caramelized.
2. In a large pot, heat olive oil over medium heat. Add chopped chicken and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
3. In the same pot, add the roasted garlic (squeezed from its skin), and sauté for 2 minutes until fragrant.
4. Add the diced tomatoes, chicken broth, balsamic vinegar, oregano, basil, and red pepper flakes. Stir and bring to a simmer.
5. Return the chicken to the pot and let the stew simmer for 20-25 minutes until the chicken is cooked through and the flavors have melded together.
6. Season with salt and pepper to taste, and garnish with fresh basil before serving.

The Roasted Garlic and Tomato Chicken Stew is a flavor-packed dish that brings together the savory depth of roasted garlic with the brightness of tomatoes. This low-carb recipe delivers a satisfying, rich taste that’s perfect for a keto lunch. The balsamic vinegar and fresh herbs provide a delicious contrast to the hearty chicken, making every bite a comforting experience while keeping carbs to a minimum.

Spicy Chicken and Cauliflower Stew

For those who enjoy a little heat, this Spicy Chicken and Cauliflower Stew is a fantastic option. The combination of tender chicken, cauliflower, and a flavorful spice blend makes for a low-carb stew with a punch of flavor. The heat from the chili peppers, paired with the mild cauliflower, creates a perfect balance for a light yet satisfying keto meal.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small red chili pepper, finely chopped
• 1 small green bell pepper, chopped
• 2 cups cauliflower florets
• 4 cups chicken broth (low-sodium)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned and cooked through, about 7-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté onion, garlic, and chili pepper for about 3 minutes until softened and fragrant.
3. Add the chopped bell pepper and cauliflower florets, and cook for another 5 minutes, stirring occasionally.
4. Pour in the chicken broth and season with smoked paprika, cumin, chili powder, cayenne, salt, and pepper. Bring the mixture to a simmer.
5. Add the chicken back to the pot and let the stew simmer for 20 minutes, until the cauliflower is tender and the flavors have melded.
6. Adjust seasoning if necessary and serve hot.

The Spicy Chicken and Cauliflower Stew is an exciting and flavorful keto-friendly dish that brings a satisfying heat without loading up on carbs. The cauliflower offers a great low-carb alternative to potatoes, and the spice mix infuses the stew with a deep, aromatic heat. It’s a perfect choice for those looking to add a little zing to their lunch while staying within keto guidelines.

Coconut Curry Chicken Stew

This Coconut Curry Chicken Stew is a rich, comforting dish with a mild curry flavor and a creamy texture, thanks to the coconut milk. It’s a fragrant and warming option for a spring lunch, with tender chicken and vegetables simmered in a flavorful coconut broth. Low in carbs and full of healthy fats, it’s an excellent choice for anyone following a keto diet.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 1 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 can (14 oz) full-fat coconut milk
• 4 cups chicken broth (low-sodium)
• 1 medium zucchini, sliced
• 1 cup spinach
• 1 tsp ground turmeric
• 1 tsp ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the chicken chunks and cook until browned, about 7-8 minutes. Remove the chicken and set aside.
2. Add the chopped onion, garlic, and ginger to the pot, sautéing for 3-4 minutes until fragrant.
3. Stir in the red curry paste, turmeric, and coriander, cooking for another 2 minutes.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.
5. Add the zucchini and spinach, and return the chicken to the pot. Let the stew simmer for 20 minutes until the chicken is tender and the vegetables are cooked through.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

The Coconut Curry Chicken Stew is a rich, flavorful option that combines the warmth of curry with the smoothness of coconut milk. The zucchini and spinach keep the stew light and fresh, while the coconut milk adds a satisfying creaminess. It’s a perfect spring dish that’s both comforting and keto-friendly, providing a delicious balance of flavors that will leave you feeling full and nourished.

llemon-Garlic Chicken and Asparagus Stew

This Lemon-Garlic Chicken and Asparagus Stew is a light yet flavorful dish that embodies the freshness of spring. The chicken is cooked in a lemony, garlic-infused broth with tender asparagus, making it a refreshing and low-carb meal. It’s the perfect choice for a keto lunch that is both nourishing and bursting with spring flavors.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bunch asparagus, cut into 2-inch pieces
• 4 cups chicken broth (low-sodium)
• Juice and zest of 1 lemon
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken cubes and cook until browned, about 6-8 minutes. Remove and set aside.
2. In the same pot, sauté onion and garlic for 3-4 minutes until softened.
3. Add the chicken broth, lemon juice, lemon zest, and dried thyme. Stir to combine and bring to a simmer.
4. Add the asparagus and cooked chicken back to the pot. Simmer for 15-20 minutes, until the asparagus is tender and the chicken is cooked through.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

The Lemon-Garlic Chicken and Asparagus Stew is a light, flavorful meal that celebrates the fresh, vibrant tastes of spring. The lemon and garlic bring a zesty brightness, while the tender asparagus adds a delicious crunch. This stew is a perfect low-carb, keto-friendly option that keeps you feeling satisfied without being too heavy, making it an ideal choice for a springtime lunch.

Mediterranean Chicken Stew

This Mediterranean Chicken Stew is a robust and flavorful dish, combining the bright flavors of olives, tomatoes, and herbs with the heartiness of chicken. It’s low-carb, keto-friendly, and filled with healthy fats and proteins. With a combination of Mediterranean staples, this stew delivers a vibrant taste of the region while staying within your low-carb goals.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no sugar added)
• 1/2 cup Kalamata olives, sliced
• 2 tbsp capers
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken chunks and cook until browned, about 7-8 minutes. Remove and set aside.
2. In the same pot, sauté onion and garlic until softened, about 3-4 minutes.
3. Add the diced tomatoes, olives, capers, oregano, and basil. Stir well and bring to a simmer.
4. Return the chicken to the pot and simmer for 20-25 minutes until the chicken is tender and the flavors are well combined.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

The Mediterranean Chicken Stew brings together the bold flavors of olives, capers, and tomatoes in a deliciously rich, low-carb dish. The chicken absorbs all the flavors, and the stew offers a satisfying combination of savory, briny, and herby tastes. This dish is perfect for anyone looking for a quick and satisfying keto lunch with Mediterranean flair.

Garlic Butter Chicken and Broccoli Stew

This Garlic Butter Chicken and Broccoli Stew is a simple yet rich dish that combines tender chicken with the delightful taste of garlic butter. The addition of fresh broccoli provides a low-carb, crunchy element, making it an ideal meal for anyone following a keto diet. This comforting stew is full of flavor and will keep you feeling satisfied, without the carbs, making it a perfect springtime lunch.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cubed
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 3 cups broccoli florets
• 4 cups chicken broth (low-sodium)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the chicken cubes and cook until browned on all sides, about 7-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté onion and garlic for about 3-4 minutes, until softened and fragrant.
3. Add chicken broth, thyme, and rosemary, and bring the mixture to a simmer.
4. Add broccoli florets to the pot and cook for 5-7 minutes, until the broccoli is tender.
5. Return the chicken to the pot and cook for an additional 5-7 minutes until the chicken is fully cooked through.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

The Garlic Butter Chicken and Broccoli Stew is a rich, flavorful dish that’s simple to make yet incredibly satisfying. The garlic butter adds a deep, savory flavor that complements the tender chicken, while the broccoli provides a refreshing crunch. It’s the perfect keto-friendly meal for those looking for comfort food without the carbs.

Chicken and Kale Stew with Lemon and Fennel

This Chicken and Kale Stew with Lemon and Fennel is a fragrant, hearty, and low-carb dish that brings together fresh, springtime ingredients like fennel and kale. The lemon adds a citrusy brightness that balances the deep flavors of the chicken, creating a wonderfully savory stew that’s light yet filling. This dish is perfect for a keto lunch, offering plenty of fiber, protein, and healthy fats.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 bulb fennel, sliced
• 4 cups chicken broth (low-sodium)
• 2 cups fresh kale, chopped
• Juice and zest of 1 lemon
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 6-8 minutes. Remove and set aside.
2. In the same pot, sauté onion, garlic, and fennel for about 4 minutes, until softened and fragrant.
3. Pour in the chicken broth, lemon juice, and zest, then stir in dried thyme. Bring the stew to a simmer.
4. Add the kale and return the chicken to the pot. Simmer for 15-20 minutes, until the chicken is tender and the flavors meld together.
5. Season with salt and pepper to taste before serving.

The Chicken and Kale Stew with Lemon and Fennel is a flavorful, nutritious keto-friendly option that feels light yet filling. The fennel adds a mild licorice-like flavor, while the kale boosts the stew with plenty of fiber and antioxidants. The bright lemon cuts through the richness of the chicken, making this dish a refreshing and satisfying lunch.

Herbed Chicken and Green Bean Stew

This Herbed Chicken and Green Bean Stew is a simple, nutritious low-carb recipe that’s packed with fresh herbs and healthy vegetables. The green beans offer a crunchy texture, while the chicken is tender and juicy. It’s a perfect stew for a spring lunch, providing a well-rounded keto meal that’s light yet flavorful.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups green beans, trimmed
• 4 cups chicken broth (low-sodium)
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken cubes and cook until browned, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté onion and garlic for 3-4 minutes until softened.
3. Add chicken broth, thyme, and rosemary, and bring to a simmer.
4. Add the green beans and return the chicken to the pot. Let the stew simmer for 20 minutes until the chicken is cooked through and the green beans are tender.
5. Season with salt and pepper to taste, and serve.

The Herbed Chicken and Green Bean Stew is a light, satisfying dish that’s perfect for spring. The fresh herbs add aromatic flavors, while the green beans provide a delightful crunch. It’s a well-balanced stew that’s easy to make and perfect for a keto lunch, delivering both protein and fiber without unnecessary carbs.

Avocado, Bacon, and Chicken Stew

This Avocado, Bacon, and Chicken Stew is a rich and satisfying low-carb option that combines crispy bacon with creamy avocado and tender chicken. The smoky flavor of the bacon pairs perfectly with the creaminess of the avocado, making this stew both indulgent and keto-friendly. It’s a great choice for a spring lunch, offering a filling, nutrient-dense meal that’s also low in carbs.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, chopped
• 6 slices bacon, chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low-sodium)
• 2 avocados, diced
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add bacon and cook until crispy, about 5-7 minutes. Remove bacon and set aside.
2. In the same pot, sauté onion and garlic for 3-4 minutes until softened.
3. Add the chicken broth to the pot and bring to a simmer.
4. Return the chicken to the pot and cook for 15-20 minutes, until the chicken is tender.
5. Once the stew is ready, stir in the diced avocado and crispy bacon. Cook for 2-3 minutes until the avocado is warmed through.
6. Season with salt and pepper to taste and serve.

The Avocado, Bacon, and Chicken Stew is an indulgent yet healthy keto dish that brings together the rich flavors of bacon and avocado with the lean protein of chicken. The combination of creamy avocado and crispy bacon adds a satisfying texture to this low-carb stew, making it a perfect choice for a filling spring lunch.

Spinach and Artichoke Chicken Stew

nspired by the classic spinach and artichoke dip, this Spinach and Artichoke Chicken Stew is a creamy, flavorful, low-carb dish. The combination of tender chicken, spinach, and artichokes creates a savory stew with a rich, satisfying texture. It’s a comforting and nutritious option for anyone following a keto diet, and it’s perfect for a spring lunch that’s both light and filling.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups chicken broth (low-sodium)
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 7-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté onion and garlic for 3-4 minutes until softened.
3. Add spinach and artichokes to the pot and cook for another 2-3 minutes.
4. Pour in the chicken broth and bring to a simmer.
5. Stir in heavy cream and return the chicken to the pot. Let it simmer for 15 minutes until the stew thickens and the chicken is cooked through.
6. Season with salt and pepper to taste before serving.

The Spinach and Artichoke Chicken Stew is a creamy, indulgent dish that brings all the flavors of a spinach and artichoke dip into a hearty, low-carb stew. The richness of the heavy cream and the earthiness of the spinach and artichokes make it a comforting, keto-friendly meal perfect for spring. This stew is a great way to enjoy the beloved dip in a lighter, more filling format.

Thai-inspired Chicken and Cabbage Stew

This Thai-inspired Chicken and Cabbage Stew is a fresh, light, and aromatic dish that combines the flavors of coconut milk, lime, and fresh herbs. With tender chicken and crunchy cabbage, it’s a unique, low-carb stew that captures the essence of Thai cuisine. This is the perfect keto meal for spring, providing a flavorful balance of heat, acidity, and creaminess.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, chopped
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 small head cabbage, shredded
• 4 cups chicken broth (low-sodium)
• 1 can (14 oz) coconut milk
• Juice of 1 lime
• 1 tsp ginger, grated
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add chicken and cook until browned, about 7-8 minutes. Remove and set aside.
2. In the same pot, sauté onion and garlic for 3-4 minutes until softened.
3. Add shredded cabbage and cook for another 5 minutes until it begins to wilt.
4. Pour in chicken broth, coconut milk, lime juice, and grated ginger. Bring the stew to a simmer.
5. Return the chicken to the pot and let it simmer for 15-20 minutes, until the chicken is tender and the cabbage is fully cooked.
6. The Thai-inspired Chicken and Cabbage Stew offers a vibrant and unique flavor profile with its coconut milk base, lime, and ginger. The cabbage provides a great low-carb alternative to noodles or rice, and the chicken adds richness and protein. This stew is a refreshing yet comforting dish perfect for a spring keto lunch, with a delightful balance of flavors.

Chicken and Zucchini Noodle Stew

This Chicken and Zucchini Noodle Stew is a light, healthy, and keto-friendly dish that uses zucchini noodles (zoodles) as a low-carb alternative to pasta. The chicken is cooked in a savory broth, and the zoodles absorb all the delicious flavors, making for a hearty yet refreshing stew. It’s perfect for a keto lunch when you’re craving comfort food without the carbs.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low-sodium)
• 2 medium zucchini, spiralized into noodles
• 1 cup baby spinach, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken cubes and cook until browned, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté onion and garlic for 3-4 minutes until softened.
3. Add the chicken broth, oregano, and basil to the pot. Bring to a simmer.
4. Add the zucchini noodles and spinach, then return the chicken to the pot. Simmer for 5-7 minutes, until the zucchini is tender and the chicken is cooked through.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

This Chicken and Zucchini Noodle Stew is a comforting yet light keto meal that’s packed with fresh flavors. The zucchini noodles are an excellent substitute for traditional pasta, and the chicken broth adds a savory depth to the dish. It’s a great choice for those on a low-carb diet who still want a filling, satisfying stew.

Chicken and Tomato Basil Stew

This Chicken and Tomato Basil Stew is a vibrant and flavorful low-carb dish that combines tender chicken with the fresh, aromatic flavors of tomatoes and basil. The stew is light yet hearty, making it a perfect keto lunch for spring. With its comforting taste and nutrient-rich ingredients, it’s an ideal option for anyone looking to enjoy a delicious, low-carb meal.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups diced tomatoes (fresh or canned, no sugar added)
• 4 cups chicken broth (low-sodium)
• 1 tbsp fresh basil, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté onion and garlic for 3-4 minutes until softened.
3. Add the diced tomatoes, chicken broth, oregano, and fresh basil. Bring to a simmer.
4. Return the chicken to the pot and let the stew simmer for 20-25 minutes, until the chicken is cooked through and the flavors are well combined.
5. Season with salt and pepper to taste and garnish with fresh basil before serving.

The Chicken and Tomato Basil Stew is a light yet savory dish that brings together the freshness of tomatoes and basil with the richness of chicken. It’s a perfect low-carb option for anyone craving a healthy, satisfying meal. This stew is great for a spring lunch, offering a delicious, comforting dish without the carbs.

Creamy Chicken and Mushroom Stew

This Creamy Chicken and Mushroom Stew is a rich and hearty dish with tender chicken and earthy mushrooms, all enveloped in a creamy broth. The creaminess comes from a touch of heavy cream, while the mushrooms provide a savory depth of flavor. This low-carb stew is perfect for a cozy spring lunch and will keep you full and satisfied without the carbs.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cubed
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 cups mushrooms, sliced
• 4 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté onion and mushrooms for 5 minutes until the mushrooms are softened and browned.
3. Add the chicken broth, heavy cream, and thyme. Stir and bring the mixture to a simmer.
4. Return the chicken to the pot and let the stew simmer for 15-20 minutes until the chicken is tender and the flavors have melded together.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

The Creamy Chicken and Mushroom Stew is a comforting and rich low-carb meal. The combination of creamy broth and earthy mushrooms makes for a satisfying dish, and the tender chicken adds protein without extra carbs. This stew is a perfect choice for a spring lunch, offering both richness and flavor in every spoonful.

Cabbage, Bacon, and Chicken Stew

This Cabbage, Bacon, and Chicken Stew is a flavorful and satisfying low-carb dish, perfect for those on a keto diet. The smoky bacon enhances the taste of tender chicken, while the cabbage offers a crunchy texture. The stew is packed with savory flavors and is easy to prepare, making it an excellent option for a spring lunch that’s both delicious and low in carbs.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cubed
• 6 slices bacon, chopped
• 1 tbsp olive oil
• 1 medium onion, chopped
• 4 cups cabbage, shredded
• 4 cups chicken broth (low-sodium)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon and set aside.
2. In the same pot, sauté onion for 3-4 minutes until softened.
3. Add the shredded cabbage and cook for 3-4 minutes until slightly wilted.
4. Pour in chicken broth and bring to a simmer.
5. Add chicken to the pot and let the stew simmer for 20 minutes until the chicken is fully cooked and tender.
6. Return the bacon to the pot, season with salt and pepper to taste, and garnish with fresh parsley before serving.

The Cabbage, Bacon, and Chicken Stew is a flavorful and hearty keto-friendly dish that’s perfect for a spring lunch. The smoky bacon adds richness to the chicken and cabbage, creating a satisfying, low-carb stew. This simple and tasty stew is an excellent option for anyone looking for a filling meal without the carbs.

Roasted Red Pepper and Chicken Stew

This Roasted Red Pepper and Chicken Stew combines the sweetness of roasted red peppers with tender chicken and a rich, savory broth. The roasted peppers provide a slight smokiness that enhances the chicken, and the creamy base makes the stew both satisfying and rich without being heavy. It’s an excellent low-carb option for a spring lunch.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, chopped
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 roasted red peppers (jarred or fresh)
• 4 cups chicken broth (low-sodium)
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté onion and garlic for 3-4 minutes until softened.
3. Add the roasted red peppers, chicken broth, and heavy cream. Bring the mixture to a simmer.
4. Return the chicken to the pot and let it simmer for 15-20 minutes, until the chicken is fully cooked and tender.
5. Season with salt and pepper to taste, and garnish with fresh basil before serving.

The Roasted Red Pepper and Chicken Stew is a light yet flavorful dish that brings together the sweetness of roasted peppers with the savory richness of chicken. The heavy cream adds a smooth texture, and the whole dish is perfectly balanced for a keto-friendly meal. It’s a great choice for a spring lunch, offering both comfort and freshness.

Chicken and Brussels Sprouts Stew

This Chicken and Brussels Sprouts Stew is a delicious low-carb meal, combining tender chicken with the earthy, nutty flavor of Brussels sprouts. The stew is light yet hearty, with a savory broth that brings the flavors of the chicken and Brussels sprouts together beautifully. It’s the perfect keto dish to enjoy for a spring lunch.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 4 cups Brussels sprouts, halved
• 4 cups chicken broth (low-sodium)
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken cubes and cook until browned, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, sauté onion for 3-4 minutes until softened.
3. Add Brussels sprouts and cook for 5-7 minutes until they start to brown.
4. Pour in chicken broth, thyme, and garlic powder, and bring the stew to a simmer.
5. Return chicken to the pot and simmer for 20 minutes, until the chicken is cooked through and the Brussels sprouts are tender.
6. 
   The Chicken and Brussels Sprouts Stew is a simple and nutritious keto dish that combines savory chicken with the earthy flavor of Brussels sprouts. It’s light yet hearty, making it perfect for a spring lunch. The stew is rich in flavor and offers a great low-carb option that satisfies both hunger and taste.

Note: More recipes are coming soon