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Chicken and Mushroom Stroganoff

Looking for a hearty meal tonight? Here is a must try!

If you are craving flavor, this Chicken and Mushroom Stroganoff does the trick! This is my take on a traditional stroganoff with the benefit of gut-repairing bone broth. You can cook a whole chicken if you are feeling ambitious, but you can use a pre-cooked rotisserie chicken from your local grocery store to save time.

This recipe can also get you started on meal prep for the week – only half the chicken is used! Take advantage of the leftovers for other recipes throughout the week and the bones for making your own bone broth!

Chicken and Mushroom Stroganoff





  • 1 whole chicken approximately 4-5 lbs (or rotiserrie chicken)
  • 2 tsp extra virgin olive oil
  • 1/3 cup shallots chopped
  • 1/2 tsp sea salt
  • 1 8 oz cremini mushroom
  • 2 tsp arrowroot starch
  • 1 cup bone broth
  • 1/3 cup plain coconut yogurt plain flavor
  • 1 tbsp tarragon chopped
  • 1/4 tsp ground black pepper
  • 10 oz zucchini noodles or butternut squash noodles, sweet potato noodles


  1. If cooking chicken from scratch, prepare whole chicken.
  2. Once chicken is cooked through, remove meat from 1 breast and 1 thigh and shred.
  3. Heat oil in a large skillet over medium heat. Add shallots and satuée for 1 minute or until translucent. Add mushrooms and cook until soft, about 4 minutes. Add arrowroot starch to pan and stir constantly for 1 minute.
  4. Add in 1 cup of bone broth and let simmer for 2-3 minutes or until sauce has thickened. Add in chicken, coconut yogurt, and seasonings. Serve as is or with veggie noodles.
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