Winter Chicken Stew with Rosemary and Thyme

Winter Chicken Stew with Rosemary and Thyme

Registered Nutritionist & Naturopath Lauren Windas shares a quick and easy winter warming stew recipe. If you are vegetarian you can always swap out the chicken for tempeh of tofu.

This dish is a great winder fix and a fantastic way to get ALL your vegetables eaten in one place.

Warming and soothing, this stew contains rosemary and thyme, two fragrant herbs that infuse flavour and deliciousness into each bite.

If you are wondering what to pair this dish with, a serving option is to enjoy this stew with a small side portion of homemade mashed potatoes and some garden peas. Or simply enjoy it on its own.

There’s always that old saying that chicken stew is what everybody needs to help fight off a cold. Since our immunity, mood, hormones and stress are all influenced by what we eat, you can be sure that this recipe gives you the ingredients you need to be on your way to health and happiness:

You can count this dish as a great way to boost your daily intake of vegetables that are all fibre-rich and nutrient-dense. I hope you enjoy!



  • ½ tbsp coconut oil
  • 2 large onions, finely diced
  • 2 cloves of garlic, finely chopped
  • 6 boneless chicken thighs (try opt for organic if you can)
  • 2 pints chicken stock or bone broth (opt for organic if you can source this)
  • 1 tbsp fresh thyme leaves
  • 2 tsp fresh rosemary sprigs
  • 3 carrots, halved lengthways and cut into chunks
  • 2 parsnips, halved lengthways and cut into chunks
  • 3 leeks, washed and thickly sliced
  • A pinch of salt and pepper (to season)
  • Serving suggestion: serve with mashed potatoes and garden peas (optional)


  1. Heat the coconut oil on a medium heat in a stewing pot or large saucepan. Once heated, add the onion and garlic to sweat for a couple of minutes.
  2. After no more than 5 minutes, pour in the chicken stock and stir in the rosemary and thyme leaves.
  3. Now add in the chicken thighs and bring to the boil, gradually adding in the carrots, parsnips and leeks.
  4. Simmer on a medium-low heat for 30 minutes, stirring occasionally. Season to taste.
  5. Using a ladle, serve up the stew with each chicken thigh in a bowl and enjoy.


Note: you can cool and freeze any extra portions of this dish. Make sure you consume it within 2 months and always thaw the chicken at room temperature. Always reheat thoroughly in a pan.