Chicken Brunswick Stew

Cold and snowy winter days in my house are meant for wearing my Christmas jammies, sipping endless cups of french-press coffee and dancing to the Charlie Brown Christmas soundtrack while I try out new recipes.


After being snowed in for days, living on coffee and homemade cookies, something warm and healthy started sounding delicious.


This soup was the perfect fix! It is entirely nutritious, Paleo* and Whole 30 compliant*, and the perfect medicine for the winter blues. It’s also great to take to a friend who may be feeling under the weather

Chicken Brunswick Stew


Try it out and let me know what you think in the comments below! Make any alterations to the veggies added? Would love to know!!

Stay healthy, and stay warm :)

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Chicken Brunswick Stew

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 35 minutes

Total Time: 2 hours

5 qt. Soup


    Chicken Base
  • 2.5 lbs. Organic Boneless White Chicken Breast
  • 1 1/2  Onion, finely chopped
  • 3 Cloves Garlic, finely chopped/minced
  • 1 Green Pepper, finely chopped
  • 1 Stalk Celery, finely chopped
  • 1 Cup. Organic Chicken Broth
  • Soup Base
  • 49 oz. Organic Chicken Broth
  • 28 oz. Can Diced Tomatos 
  • 14 oz can stewed tomatoes (cut up or blended with handheld blender)
  • 14 oz. Petit Diced Tomatoes
  • 1 Tbsp + 2 tsp. BBQ Sauce
  • 1 Tbsp. Worcestershire Sauce
  • 1/4 C. + 1 Tbsp.  Catchup
  • 1 tsp. Pepper (or to taste)
  • 1/2 tsp. Salt
  • 1 Bay leaf
  • 1/4 tsp. Oregano
  • 1/2 Purple Cabbage, finely chopped1/4 tsp. Sage
  • Green Beans
  • Carrots, sliced
  • Baby Lima Beans*
  • Peas* 
  • Corn*
  • * = exclude for Whole30 and Paleo compliance. Vegetables you may substitute for Whole 30 and Paleo compliance: Brussels Sprouts, Asparagus, Celery, Green Cabbage, Kale. 


  1. Wash Chicken, then cook in large skillet, with a touch of olive oil, over medium heat until all chicken is halfway cooked (still pink on inside).
  2. When Chicken begins to turn white on outside, use Kitchen Scissors to slice up the Chicken into 3" pieces. 
  3. Remove the Chicken (leaving the juices in the pan) and add in the Onion, Garlic, Green Pepper, Celery- sautéing for 5-10 minutes (onions will look translucent and taste sweet)
  4. Add Chicken back to the pan, cover with 1 Cup of the Chicken Broth and place in the oven (350º) for 20 minutes, or until chicken is fully cooked and tender. 
  5. While Chicken is in the oven, start cooking the soup base:
  6. Soup Base
  7. Mix all ingredients together in large pot (at least 7 qt.) over medium-low heat. Fresh or frozen vegetables both work well. 
  8. Add Chicken Base (Once chicken is tender) including all ingredients and juices remaining in the skillet.
  9. Cook on low heat for an hour, or until vegetables are tender.


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