Slow Cooked Carrot Fennel & Chicken Stew
Description
A deeply comforting, slow-simmered stew made with tender boneless chicken thighs, sweet carrots, celery, onion, garlic, tomatoes and baby potatoes, gently infused with crushed fennel seeds and fresh rosemary. Everything cooks low and slow in rich chicken stock until the vegetables soften and the chicken becomes melt-in-the-mouth tender.
It’s the kind of meal you can eat from a bowl with one hand, warm your whole body, and feel nourished without effort — simple ingredients, real food, no heaviness.
Why is it good for you?
This stew is built to support recovery with warm, slow-cooked ingredients that are gentle on digestion and rich in the nutrients a postpartum body needs most: protein and iron from chicken to rebuild strength and repair tissues, mineral-rich stock to support hydration and healing, and soft cooked vegetables that provide steady carbohydrates and fiber without causing bloating or heaviness. Fennel, garlic and rosemary add natural anti-inflammatory and digestive benefits, helping reduce discomfort while boosting immunity, and the combination of savory fats and slow energy helps stabilize blood sugar and prevent crashes, making it the kind of deeply comforting meal that restores warmth, strength and calm when sleep is low and energy is precious
Dietary Restriction
✔ Gluten-Free
✔ Dairy-Free
Storage:
Fridge: store in the fridge for up to 3 days.
Freezer: Store up to 1 month.
Reheating & Serving tips:
From the Fridge:
Gently reheat on the stovetop or in the microwave until hot, adding a splash of water or stock if needed.
Enjoy as is or serve with rice, quinoa or crusty bread, with a drizzle of olive oil or fresh herbs on top for extra nourishment.
From the Freezer:
Thaw overnight in the fridge.
Follow the stovetop reheating instructions above.