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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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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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