Sweet Potato, Fennel and Chicken Stew
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Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories248.1 kcal (12%)
Total Fat7.4 g (11%)
Carbs27.3 g (10%)
Sugars8.4 g (9%)
Protein18.6 g (37%)
Sodium513.4 mg (26%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
11 servings
2 tablespoonsextra-virgin olive oil
1onion
large, chopped
1fennel bulb
large, chopped
1 teaspoonherb salt
or sea ea
3 teaspoonsdried thyme
1.5 poundsskinless boneless chicken thighs
organic
8 cupschicken stock
6 cupssweet potatoes
chopped, peeled, small
1golden beet
medium, peeled and diced
1delicata squash
medium, seeded and chopped
½ cupfresh parsley
chopped
Instructions
Step 1
Heat the oil in an 8-quart pot over medium heat.
Step 2
Add the onion, fennel, and Herbamare; cook for 10 to 12 minutes, or until the vegetables are very soft.
Step 3
Then add the thyme, chicken, stock, and sweet potatoes; cover and simmer for about 40 minutes.
Step 4
Use the back of a long-handled spoon to gently mash the sweet potatoes so they fall apart.
Step 5
Eventually they will completely cook down to make a beautiful, creamy soup base.
Step 6
Add the beet and delicata squash; cover and simmer for 40 more minutes.
Step 7
Add the parsley. Taste and adjust the salt and seasonings if necessary.
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