Chicken & Vegetable Bone Broth Stew

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A cool evening calls for a warm, hearty meal. This winter, heat your soul with a hot bowl of stew made with chicken bone broth, veggies and a blend of flavorful organic spices, including coriander, oregano and cilantro. As a better-for-you alternative to flour or milk, this recipe uses arrowroot powder to thicken the broth. For a real treat, make a batch of homestyle chive biscuits, place one in each bowl and pour stew on top for an open-faced pot pie!

Chicken Bone Broth Stew with Vegetables in Pot |


1 lb. diced chicken breast
1 Tbsp. olive oil
2 cups chicken bone broth
1 cup diced vegetables such as carrots, onion and celery
2 Tbsp. Simply Organic Vegetable Grilling Seasons
3 Tbsp. arrowroot powder 
3 Tbsp. cool water


  1. In large saucepan on medium-high heat, sauté chicken in olive oil for about 5 minutes, until browned.
  2. Add bone broth and diced vegetables. Bring to boil, then reduce to simmer.
  3. Add Grilling Seasons and simmer 15 to 20 minutes, until chicken is cooked and vegetables are tender.
  4. In small dish, combine arrowroot and water, stirring to dissolve powder. Whisk mixture into stew, stirring 1/2 to 1 minute, until thickened. Ladle into bowls and serve over biscuits if desired.