I’m officially in postpartum prep mode, and freezer-friendly meals are at the top of my list! This nourishing lemon turmeric chicken stew is packed with protein, veggies, and anti-inflammatory turmeric to help support recovery after birth. It freezes beautifully for up to 3 months, and the best part? The flavors get even better the next day, making every reheated bowl even more delicious!
Here are the freezer cubes I used!
SERVING SIZE: 6 (around 14-16 oz of stew per cube)
THE RECIPE:
Prep all of your vegetables by dicing the onion, celery, and carrots, peeling and chopping the potatoes, and blending the white beans until smooth.
In a large pot, melt the butter over medium heat. Add the onion, celery, and carrots and cook until softened.
Mix in the garlic, flour (if using), turmeric, thyme, salt, and pepper. Stir until combined and fragrant.
Add the chicken, bone broth, and bay leaf. Cover and simmer for 30 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred with forks (or cube with a knife), then add it back into the stew.
Add the diced potatoes, blended white beans, lemon juice, and fresh parsley. Simmer for another 30 minutes, or until the potatoes are tender and the stew has thickened.
Let the stew cool completely, then enjoy right away or portion into silicone freezer cubes or freezer-safe containers. Store in the freezer for up to 3 months and reheat whenever you need a nourishing meal ready in minutes!
Nourishing Freezer-Friendly Lemon Turmeric Chicken Stew
Ingredients
- 1½ lbs organic white meat chicken
- 48 oz bone broth or use half bone broth and half chicken broth/water to make it more budget-friendly
- 2 cups onion diced
- 2 cups celery diced
- 3 cups carrots peeled and sliced
- 1 large Idaho potato (or 2 small-medium potatoes) peeled and diced
- 2 cans white beans blended (if you’re worried about gas affecting your newborn, 1 can is perfectly fine)
- 1½ tbsp butter
- 1½ tbsp flour optional, but helps thicken
- 5 cloves garlic chopped
- 2 tsp turmeric
- 1 tsp dried thyme
- 1½ tsp salt
- ½ tsp black pepper
- 1 bay leaf
- 1 small lemon juiced
- 1 handful of fresh parsley chopped
Instructions
- Prep all of your vegetables by dicing the onion, celery, and carrots, peeling and chopping the potatoes, and blending the white beans until smooth.
- In a large pot, melt the butter over medium heat. Add the onion, celery, and carrots and cook until softened.
- Mix in the garlic, flour (if using), turmeric, thyme, salt, and pepper. Stir until combined and fragrant.
- Add the chicken, bone broth, and bay leaf. Cover and simmer for 30 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred with forks (or cube with a knife), then add it back into the stew.
- Add the diced potatoes, blended white beans, lemon juice, and fresh parsley. Simmer for another 30 minutes, or until the potatoes are tender and the stew has thickened.
- Let the stew cool completely, then enjoy right away or portion into silicone freezer cubes or freezer-safe containers. Store in the freezer for up to 3 months and reheat whenever you need a nourishing meal ready in minutes!
