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Healthy Chicken Stew

Herby Chicken Stew

This herby chicken stew is bright, hearty, and loaded with vitamin D - perfect for springtime! Cook with essential oils; ingredient conversion chart included.
5 from 1 vote
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 bowls
Calories: 798kcal


  • Dutch Oven
  • measuring cup with spout
  • whisk


  • 1 ½ tbsp olive oil divided
  • 1 yellow onion peeled and roughly chopped
  • 2 garlic cloves minced
  • 2 large boneless skinless chicken breasts cut into 1 inch cubes
  • 2 ½ cups vegetable broth
  • 14.5 oz (1 can) plum tomatoes diced
  • 4 tbsp white vinegar
  • 4 tsp sugar
  • 4 tbsp chicken broth
  • ½ tsp chicken base
  • 1 tsp maharajah style curry powder
  • 1 tsp salt
  • 1 cup uncooked green lentils
  • ½ cup heavy cream
  • 1 tsp light brown sugar
  • 2 drops rosemary essential oil or 2 tbsp chopped fresh rosemary
  • 2 drops lemon essential oil or 1 tsp lemon zest
  • 1 drop black pepper essential oil or ½ tbsp ground black pepper
  • fresh rosemary leaves for garnish


  • Heat 1 tablespoon olive oil in a dutch oven over medium. Add the onion and cook for 2 minutes, or until translucent. Add garlic and cook for another 30 seconds.
  • Increase the heat to medium-high and add the chicken to the pot. Stir occasionally until browned on all sides, about 3 minutes.
  • In a measuring cup with a spout, whisk together the vinegar, sugar, and chicken broth. (This is your non-alcoholic substitute for sherry wine.)
  • Stir in the broth, tomatoes, sherry wine substitute, chicken base, curry and salt. Bring to a boil, then reduce the heat to medium. Stir in the lentils. Cover and simmer for 20 minutes, or until the lentils are al dente, stirring occasionally. If the lentils are still crunchy, add another 5 minutes to the cooking time. (Be careful not to overcook the lentils or they will turn mushy.)
  • Stir the brown sugar into the cream until it is dissolved, then stir into the stew until heated through.
  • Remove the pot from the heat. Whisk the essential oils into the remaining ½ tablespoon olive oil and pour the oil mixture into the stew. Stir well to make sure the essential oil flavors are evenly distributed for the best seasoning.
  • Serve immediately.


Serving: 1bowl | Calories: 798kcal | Carbohydrates: 42.3g | Protein: 124.4g | Fat: 16.5g | Saturated Fat: 7.8g | Cholesterol: 281mg | Sodium: 2123mg | Potassium: 2530mg | Fiber: 16.6g | Sugar: 9.5g | Calcium: 93mg | Iron: 6mg