Autumn Root Vegetable & Chicken Stew

Why this gentle, grounding stew supports energy in fall

Fall corresponds to the Lung system in Chinese medicine, a time when the body benefits from warmth, moisture, and gentle nourishment.

Cooler, drier air can weaken immunity and energy if digestion and fluids are not supported. This wonderful stew is warming and moistening, helping conserve energy as activity naturally slows.

Ingredients

• 1 tablespoon olive oil or sesame oil

• 1 small onion, diced

• 2 slices fresh ginger

• 1 pound chicken thighs, cubed

• 1 carrot, chopped

• 1 parsnip or sweet potato, chopped

• 1 cup winter squash, cubed

• 1 small turnip or celery root, chopped

• 4–5 cups chicken or vegetable broth

• 1 teaspoon dried thyme or rosemary

• Sea salt to taste

• Optional garnish: chopped parsley

Instructions

1. Heat oil in a pot over medium heat. Add onion and ginger; sauté until fragrant and soft.

2. Add chicken and cook until lightly browned.

3. Add root vegetables and herbs. Stir to coat.

4. Add broth and bring to a gentle simmer.

5. Cover and cook for 30–40 minutes, until vegetables are tender and flavors meld.

6. Season lightly with sea salt and garnish if desired.

Why This Recipe Works 

• Root vegetables ground and stabilize energy

• Chicken supports Qi and recovery

• Ginger and herbs warm digestion and circulation

• Slow cooking makes nutrients easier to absorb

When to Eat

• Lunch or early dinner

• During cooler days or seasonal transitions

• When energy feels low or immunity needs support

This recipe helps anchor energy, support digestion, and protect vitality as the body adjusts to fall’s cooler, drier conditions.

Photo courtesy of www.eatingwell.com