Easy Low Carb Chicken and Mushroom Stew

Elaine Douglas


I developed this recipe to use ingredients that I usually have on hand. It is very flexible. You can use whatever oil and seasonings you like. I used chicken thighs because I think they are tastier than the breast meat. The hot pepper sauce and the lemon juice brightened the stew so I would not omit those ingredients.
This stew is very low carb and tastes good served over rice or with potatoes or pasta.
You could easily double the recipe for a larger crowd or to freeze for future meals.

pinch tips: How to Use Hand & Stand Mixers





15 Min


45 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love a hearty soup on a cold day and this one has so much great flavor. The chicken thigh meat is so moist and the peas add a pop of sweetness. It's so good, I could probably eat the whole pot by myself!


2 Tbsp
coconut oil or oil of your choice
1 lb
skinless, boneless chicken thighs
1 large
onion, chunked
2 tsp
chopped garlic
1 1/2 c
celery, chopped
1 c
carrot, chunked
2 c
chicken stock
1/2 c
salsa, chunky or chopped tomatoes
few dash(es)
hot pepper sauce (optional)
2 tsp
black pepper - a few grinds
bay leaf
1 tsp
parsley flakes
1/2 tsp
herbes de provence
3 c
sliced mushrooms
1 Tbsp
lemon juice
1/2 c
frozen green peas

Directions Step-By-Step

Cut the chicken thighs into about 1 inch chunks (or whatever size you want).
Put 2 tbsp coconut oil in large pot and add the onions. Sweat the onions for a few minutes - be careful not to brown. Add garlic.
Add chicken thighs and stir into the onion mixture. Allow to cook for about 5 minutes. Then add the rest of the vegetables except for mushrooms and peas. Season with a couple of teaspoons of salt and a few grinds of pepper.
Add chicken stock or 2 c. water plus 2 teaspoons Better Than Bouillon. Stir in the salsa, herbs and hot sauce, and simmer -partly covered- for 30 minutes.
Add mushrooms and lemon juice and simmer another 10 minutes. Then add the green peas, cover and simmer another 5 minutes.
Taste for seasoning, thicken the sauce with a flour/water slurry if you like (I didn't).
Serve or refrigerate and reheat later. This gives the flavours a chance to mingle. Freeze leftovers - if any.

About this Recipe