Cozy Creamy Rosemary Chicken and Rice Stew — A Hearty Meal for Women’s Health
When the weather cools down, there’s nothing like a bowl of hearty, comforting stew to warm you up. This Creamy Rosemary Chicken and Rice Stew is not only packed with flavor but also offers a nutritious boost perfect for supporting women’s health.
As a registered dietitian specializing in women’s health, I love recipes that balance nutrition with comfort — and this one does just that. It’s nourishing enough to power you through busy days, but cozy enough for a comforting family dinner. Whether you’re navigating pregnancy, postpartum recovery, menopause, or managing PCOS, this Creamy Rosemary Chicken and Rice Stew is a great choice.
Why This Recipe is Great for Women’s Health
Chicken breast provides lean protein to support muscle recovery and hormone balance. Brown rice adds fiber for digestive health and stabilizes blood sugar — beneficial for managing PCOS or preventing gestational diabetes. Coconut milk gives creaminess with healthy fats, and the spinach adds a boost of folate, iron, and antioxidants. The rosemary and oregano not only add flavor but are rich in anti-inflammatory compounds.
For more tips on supporting pregnancy and postpartum women’s health through nutrition, check out my Pregnancy Nutrition Guide!
Cozy Creamy Rosemary Chicken and Rice Stew
Ingredients
- 1 tbsp olive oil
- 4 whole carrots, chopped
- 3/4 cup brown rice, uncooked
- 1 lb chicken breast, uncooked
- 6 cups low sodium chicken bone broth
- 2 cups light coconut milk, canned
- 1 whole lemon, juiced
- 2 tbsp rosemary, dried
- 2 tbsp oregano, dried
- 4 cups baby spinach
- 1/2 tsp salt
Instructions
- Heat oil over medium heat in a dutch oven or stock pot and add the carrots. Cook the carrots until they begin to soften, then scoot them to the side of the pot and add the chicken.
- Brown the chicken just for a few minutes and add the remaining ingredients into the stock pot.
- Bring to a boil and then reduce to a simmer. Cover and cook for 40-50 minutes until the rice is fully cooked and the soup has thickened.
- Once done use a fork or a whisk to gently shred the chicken in the stock pot.
- Serve and enjoy!
Notes
Nutrition Information (per serving, serves 4)
- Calories: 360
- Protein: 31g
- Fat: 12g
- Carbohydrates: 32g
Recipe Notes and Tips
- Meal Prep Friendly: This stew stores well in the fridge for up to 4 days. Just reheat gently on the stove or in the microwave.
- Ingredient Swaps: If you prefer, swap brown rice for wild rice or quinoa for extra protein and fiber.
- Make It Dairy-Free: It’s already dairy-free with the coconut milk, but feel free to use a different dairy-free milk like almond milk for a lighter texture.
- Veggie Boost: Add extra vegetables like celery or mushrooms to pack in even more nutrients.
- Kid-Friendly Tip: If serving to kids, cut the shredded chicken into smaller, bite-sized pieces. Kids usually enjoy the mild, creamy flavors of this stew!
Looking for more healthy, hearty recipes? Check out Easy Instant Pot Chicken Tortilla Soup!
