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Zuppa Toscana Chicken Stew
Author: Justine Stenger
Zuppa Toscana Chicken Stew just for you, with love from Justine. 🙂
  • 1 whole sunworks farms chicken, cooked and shredded ( I cook the chicken when I make my broth and add an additional chicken neck and back, onion, carrots, celery, parsley, rosemary, black pepper, salt and paprika. Remove the meat after 1 and a half hours of cooking and place the bones back into the stock for 2-3 more hours)
  • 2 packages sunworks farms bratwurst chicken sausage
  • 1 package sunworks farms pork bacon,
  • 1small diced yellow onion
  • 4 cloves garlic, minced
  • 2 tsp celtic sea salt
  • 12 cups homemade chicken stock (instructions above)
  • 2 ½ tsp paprika
  • 1 tsp fresh ground pepper
  • ¾ tsp cayenne
  • 1 bunch organic dill, divided (about 1 ½ cup minced)
  • ½ cup parsley, minced
  • 4 large turnips, peeled and small diced
  • 4 stalks celery, half moon sliced
  • 1 can organic full fat BPA free coconut milk (Nature Valley)
  • 1 lemon, juiced
  1. Heat a large soup pot and add diced bacon. Cook until brown. 2. Remove all but 2 Tbsp of bacon fat and add onion. Saute until translucent. Add paprika, cayenne, ¼ of your minced dill, parsley and garlic. Stir to combine. 3. Remove the casing from the chicken sausage and cut into bite sized pieces. Add sausage to your soup pot and stir to combine. 4. Next add shredded chicken and chicken stock. Bring to a light simmer. 5. Add coconut milk, diced turnips and celery and cook for 5-7 min or until vegetables are tender but not mushy. 6. Stir in remaining dill and season with lemon juice and additional salt and pepper to taste. Enjoy! Source- Justine Stenger


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