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White bowl of Classic Chicken Stew. Spoon resting inside.
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5 from 10 votes

Classic Chicken Stew

Dietary: Grain-Free, Gluten-Free, Dairy-Free, Paleo (If modified), Whole30 (if modified)
Total Time45 minutes
Servings: 6


  • 1 ½ pounds boneless skinless chicken breast or thighs, cut into 1-inch cubes
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 4 tablespoons cassava flour, divided (can sub all-purpose flour)
  • 2 tablespoons extra virgin olive oil, plus more as needed
  • 2 cups medium-diced yellow onion (about 1 medium onion)
  • 1 ½ cups thin-sliced carrots (about 2 medium carrots)
  • 1 cup thin-sliced celery (about 2 stalks)
  • 1 ½ cup thinly sliced baby bella mushrooms
  • 3 garlic cloves, minced
  • ¾ cup dry white wine (sub chicken broth for Paleo and Whole30, see note)
  • One [32-ounce] carton low-sodium chicken broth (or 4 cups)
  • 1/2 cup unsweetened coconut milk (sub heavy creamer if desired, see note)
  • 1 pound yellow potatoes, cut into 1-inch cubes
  • 2 tablespoons finely chopped flat leaf parsley
  • 1 tablespoon minced rosemary leaves
  • 2 teaspoon fresh thyme leaves, plus more for serving
  • ½ teaspoon dried sage
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice


  • In a medium bowl, combine the cubed chicken, 1 teaspoon of the salt, ½ teaspoon black pepper, and 2 tablespoons of the cassava flour. Toss until the chicken is evenly coated.
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken to the bottom of the pot and cook until a golden brown crust has formed, about 3 minutes per side. Transfer to a plate and set aside. The chicken does not need to be fully cooked at this point as it will continue to cook in the stew later.
  • Add the onion, carrot, celery, mushrooms, garlic, and remaining 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until the veggies are tender, about 4 minutes.
  • Reduce the heat to medium and sprinkle the remaining 2 tablespoons of cassava flour into the bottom of the pot, stir until well combined with the veggies and lightly toast, about 2 minutes.
  • While stirring, slowly pour in the white wine. Once incorporated, continue stirring, while slowly pouring in the chicken broth. Add the coconut milk and stir to combine.
  • Add the chicken back into the pot along with the potatoes, parsley, rosemary, thyme, dried sage, and cayenne pepper and stir to combine. Bring the soup to a light simmer, cover, and cook until the chicken is cooked through and the potatoes are tender, 15 to 20 minutes.
  • Uncover and let simmer, uncovered, for 5 to 10 more minutes to thicken a little more. Remove from the heat and stir in the lemon juice.
  • To serve, ladle into bowls and garnish with fresh thyme leaves, if desired.


  • Herb Note: If you don’t have fresh herbs on hand, you can sub in dried seasonings. Use 1 teaspoon dried parsley, ½ tsp dried rosemary, and ½ tsp dried thyme. 
  • Flour Note: I like to use cassava flour as a grain-free and gluten-free option. You can use all-purpose flour in this recipe as a sub, just be sure to saute for a few minutes longer so it doesn’t have a raw flour taste to it (cassava is more neutral in taste). 
  • Wine Note: Use any white wine that you like here, as long as it’s not overly sweet (like a Riesling). I prefer to use a Sauvignon Blanc! If you don’t use white wine, you can sub with chicken broth for a total of 4 3/4 cups total. 
  • Heavy Creamer Note: If you swap in heavy creamer in place of the coconut milk, stir it in after you add the chicken back into the soup at the end. I like to add coconut milk in sooner so it helps cook off some of the coconut flavor, for a dairy-free option. I don’t like to add the heavy creamer in there as it is simmering, as it has the potential to curdle.


Calories: 366kcal | Carbohydrates: 30g | Protein: 28g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 956mg | Potassium: 1149mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5649IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 2mg