Candida Diet Friendly Chicken and Vegetable Stew

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Candida Diet Friendly Chicken and Vegetable Stew

This deeply satisfying stew is exactly the kind of comfort food that feels indulgent without working against your body — rich, savory broth loaded with tender shredded chicken and a colorful mix of carrots, zucchini, celery, and spinach. Bone-in, skin-on thighs are seared first to build a golden, flavor-packed base, and that rendered fat stays in the pot to carry every vegetable and spice that follows. Thyme, oregano, and turmeric bring warmth and depth, while a splash of apple cider vinegar brightens the whole bowl in a way that feels intentional rather than sharp. For anyone navigating a candida-conscious approach to eating, this kind of recipe is a genuine find — no sugar, no refined starches, no fermented ingredients to second-guess, just whole foods cooked simply and well. The chicken bone broth adds body and nourishment that a standard stock just can't match, and the no-salt-added tomatoes keep you in control of every ingredient. It comes together in one Dutch oven with straightforward steps, making it just as practical on a weeknight as it is satisfying on a slow Sunday. Serves four, and the leftovers reheat beautifully.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
1 tsp salt, divided
½ tsp black pepper
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
1 can (14 oz) diced tomatoes, no salt added
4 cups chicken bone broth
1 tbsp apple cider vinegar
1 tsp dried thyme
1 tsp dried oregano
½ tsp ground turmeric
2 cups baby spinach, loosely packed

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt and the black pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2
Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. Leave the rendered fat in the pot.

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