Creamy Rosemary Chicken and Rice Stew

Name: Creamy Rosemary Chicken and Rice Stew
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 Tbsp olive oil; 4 medium carrots, peeled and chopped; 3/4 cup brown rice, uncooked; 1 pound chicken breast; 6 cups low sodium chicken bone broth; 2 cups lite coconut milk, canned; Juice from 1 lemon; 2 Tbsp dried rosemary; 2 Tbsp dried oregano; 4 cups baby spinach; 1/2 tsp salt

5 steps

Prep:10minCook:50min

Low FODMAP Recipe

Updated at: Wed, 16 Aug 2023 23:52:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories419.6 kcal (21%)

Total Fat19.8 g (28%)

Carbs38.9 g (15%)

Sugars4.8 g (5%)

Protein23.5 g (47%)

Sodium621 mg (31%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

4carrots

medium, peeled and chopped

¾ cupbrown rice

uncooked

1 poundchicken breast

6 cupslow sodium chicken bone broth

2 cupslite coconut milk

canned

1juice from lemon

2 Tbspdried rosemary

2 Tbspdried oregano

4 cupsbaby spinach

½ tspsalt

Instructions

Step 1

Heat oil over medium heat in a dutch oven or stock pot and add the carrots. Cook the carrots until they begin to soften, then scoot them to the side of the pot and add the chicken.

Step 2

Brown the chicken just for a few minutes and add the remaining ingredients into the stock pot.

Step 3

Bring to a boil and then reduce to a simmer. Cover and cook for 40-50 minutes until the rice is fully cooked and the soup has thickened.

Step 4

Once done use a fork or a whisk to gently shred the chicken in the stock pot.

Step 5

Serve and enjoy!