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Lean Meat and Chicken Stew with Chunky Vegetables (Low-Residue Diet)


As Kreindy starts to reintroduce more food into her diet, it is still important for her to take baby steps. In this recipe we leave the vegetables in the soup as opposed to straining them out (she strained them in phase 1 of the diet). The vegetables are still well cooked and peeled. It is also very easy to personalize this stew to your liking, changing up the veggies or using only chicken in place of chicken and meat. * Kosher.com does not offer medical advice. Do not change your diet without consulting your doctor.


1. Heat the oil until it’s screaming hot. Season the meat and chicken with salt and pepper. Add the chicken and meat to the pot and sear for two minutes on each side or until golden on the outside. Remove the chicken and meat to a plate.
2. To the same pot, add the onion, garlic, sweet potato, potato and carrots. Let them sauté until they start getting soft (do not cook them through at this point). Add tomato paste and let it cook for two more minutes. Add the chicken broth, onion powder, and salt and pepper to taste. Bring to a boil. Reduce the heat and let it simmer for two to four hours. The longer it sits, the better the flavor!