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Lemony Chicken Stew

Main/Soups /Stews

1 hour 20 minutes

4 servings


Lemons: known for high amounts of Vitamin C, a great source of antioxidants (essential to protect your body’s cells from chronic damage). Lemons can also alkalize blood; having acidic blood is known to destroy your body’s tissues. Great for liver support, cleansing the digestive tract, and decreasing excess mucus.
Carrots: great source of beta-carotene; promotes healthy liver function, high antioxidant properties and colon cleansing.
Leeks: contain potassium, folic acid, and vitamin C. They help decrease kidney and uric acid stones, which can lead to gout. Great for supporting healthy cholesterol levels, too.
Parsley: contains vitamin A, and C, chlorophyll, iron, magnesium, and calcium. Aids and protects the kidneys and bladder. Fresh herbs are best.
Asparagus: aids springtime detoxing by supporting the kidneys. Also, contains vitamins A, C, folic acid, potassium, and helps strengthens the capillaries. If you can’t get fresh, frozen organic is available. Phase One-Repair (remove the peas)

Lemony Chicken Stew


  • 1 whole chicken skinned and cut up: or 2 chicken breasts and 4 thighs

  • 1 tablespoon(s) coconut oil

  • 2 parsnips, cut into half moons

  • 3 carrots, cut up into half moons

  • 3 stalks celery, chopped

  • 2 leaks, white parts chopped

  • 1 sweet potato, chopped

  • 1/2 lemon cut into half moons

  • 32 ounce(s) organic vegetable stock

  • 4 cup(s) water

  • 1 cup(s) frozen peas

  • 1 cup(s) asparagus, cut into 1-inch length pieces

  • 1 teaspoon(s) dried or fresh lemon zest

  • 2 tablespoon(s) cleaned and minced parsley


1. Cut the green end of the leeks and chop the white part; soak in cold water for 10 minutes to remove the debris.

2. Meanwhile, heat the oil in a heavy pan on medium heat. Place the chicken parts in a single layer and brown on both sides (about 5 minutes per side.) Remove chicken and set aside.

3. In a Dutch oven or soup stock pot, heat the oil. Add carrots, celery and leeks, sauté on medium low for 8 minutes, stirring frequently. Add the soup stock, water, chicken, parsnips, sweet potato and lemon slices. Bring to a boil on high, then turn heat to low, cover, and simmer for 35 minutes. Skim the top for chicken fat/protein and discard.

4. Add asparagus and peas (skip peas on Phase One) and cook for 5 more minutes. Remove the chicken and de-bone. Return it to the stew; add the lemon zest and parsley. Serve.

5. QUICK TIP: place all the ingredients, except the peas, asparagus, zest, and parsley in a crock pot and cook on high for 4 hours or low for 8 hours. Then add the peas and asparagus, remove and de-bone the chicken. Return the meat to the stew; add lemon zest and parsley. Serve. Enjoy!

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