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easy low carb chicken and mushroom stew

(2 RATINGS)
1.07K Pinches 3 Photos
BreadandSoupLady avatar
Vancouver, BC
Updated on Dec 3, 2015

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.

Blue Ribbon Recipe

We 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, we could probably eat the whole pot by ourselves!

— The Test Kitchen
prep time 15 Min
cook time 45 Min
method Stove Top
yield 4-6 serving(s)

Ingredients

  • 2 tablespoons coconut oil or oil of your choice
  • 1 pound skinless, boneless chicken thighs
  • 1 large onion, chunked
  • 2 teaspoons chopped garlic
  • 1 1/2 cups celery, chopped
  • 1 cup carrot, chunked
  • 2 cups chicken stock
  • 1/2 cup salsa, chunky or chopped tomatoes
  • few dash hot pepper sauce (optional)
  • 2 teaspoons salt
  • - black pepper - a few grinds
  • 1 - bay leaf
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon Herbes de provence
  • 3 cups sliced mushrooms
  • 1 tablespoon lemon juice
  • 1/2 cup frozen green peas

How To Make easy low carb chicken and mushroom stew

  • Step 1
    Cut the chicken thighs into about 1-inch chunks (or whatever size you want).
  • Step 2
    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.
  • Step 3
    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.
  • Step 4
    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.
  • Step 5
    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).
  • Step 6
    Serve or refrigerate and reheat later. This gives the flavours a chance to mingle. Freeze leftovers - if any.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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