Serves 2
Calories 228 / Carbs 6
1 tbsp. butter
2 large carrots, peeled and
sliced into coins
2 stalk celery, chopped
Small Onion chopped
Kosher salt, Freshly ground black
pepper
2 cloves garlic, minced
1 tsp Xanthum gum
1 boneless skinless chicken
breasts, cut into tenders
3 sprigs fresh thyme
1 bay leaf
3 c. low-sodium chicken broth
½ cup cream
DIRECTIONS
1.
In a large pot over medium heat, melt
butter. Add carrots and celery and season with salt and pepper. Cook,
stirring often, until vegetables are tender, about 5 minutes. Add garlic and
cook until fragrant, about 30 seconds.
2.
Add chicken, thyme, bay leaf,
and broth. Season with salt and pepper. Bring mixture to a simmer and cook
until the chicken is no longer pink, 40 minutes.
3.
Remove from heat and transfer chicken
to a medium bowl. Using two forks, shred chicken into small pieces
and return to pot. Add cream and thicken stew with xanthum gum.
