Delicious tender pieces of chicken bathed in a rich and creamy sauce, with a surprise twist. This heartwarming low-carb stew will keep you satisfied for hours.

Ingredients

• 2 tbsp butter or ghee
• 200 g celery stalks, diced
• 110 g yellow onions, diced
• 2 garlic cloves, finely chopped
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp ground black pepper
• 750 g boneless chicken thighs, cut into small, bite-sized pieces
• 1.2 liters chicken stock
• 1 green bell pepper, quartered and cut into 1/4″ strips
• 200 g zucchini, cut into chunks
• 600 g fresh or frozen cauliflower florets
• Salt ground black pepper, to taste
• fresh parsley, for garnishing (optional)

Instructions

1. Place the butter into a heavy-based pot and melt over medium-high heat. Stir in the celery, onion, garlic, thyme, salt, and pepper. Cook until softened, for about 7-10 minutes.
2. Add the chicken and cook for 5 minutes, stirring frequently.
3. Reduce the heat to medium-low and add half of the chicken stock to the pot. Cover and let it simmer for 15 minutes.
4. In a new saucepan, add the cauliflower and remaining chicken broth. Bring to a boil over high heat, and then reduce to medium-low. Cover, and simmer for about 5 minutes to soften the cauliflower. Once softened, blend with an immersion blender or hand mixer until smooth.
5. Combine the chicken mixture with the blended cauliflower broth (creating a thicker base for the stew). Add the bell pepper and zucchini and stir together. Let it simmer for 30 minutes.
6. Ladle the soup into bowls and garnish with fresh parsley. Season with salt and pepper to taste.

Tips

If you prefer a thinner soup, add some more chicken broth to your desired consistency. Some like it thin and some thick.

Spice it up by adding some yellow curry powder.