Easy Low Carb Chicken and Mushroom Stew

3
Elaine Douglas

By
@BreadandSoupLady

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! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 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
    salt
  • ·
    black pepper - a few grinds
  • 1
    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

How to Make Easy Low Carb Chicken and Mushroom Stew

Step-by-Step

  1. Cut the chicken thighs into about 1-inch chunks (or whatever size you want).
  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.
  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.
  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.
  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).
  6. Serve or refrigerate and reheat later. This gives the flavours a chance to mingle. Freeze leftovers - if any.

Printable Recipe Card

About Easy Low Carb Chicken and Mushroom Stew




Show 14 Comments & Reviews

What To Make With a Brick of Cream Cheese

What To Make With a Brick of Cream Cheese


Cream cheese can be used for so much more than just adding a schmear to a toasted bagel. You can’t make a New York-style cheesecake without it. Cream cheese makes macaroni and cheese even creamier. When sweetened, it’s the best frosting. But those aren’t the only ways to cook or bake with cream cheese. Breakfast, […]

How to Make Lasagna

How to Make Lasagna


Lasagna is popular around the world. There are varying opinions of its origin. Many think its infancy is in Greece stemming from the Greek word “laganon” which refers to dough cut in strips. Proud Italians believe it has its roots in Naples, Italy. Others claim the oldest written recipe was found in a British cookbook. […]

Recipes That Make Pasta Interesting

Recipes That Make Pasta Interesting


I make many meals at home and, like you, I’ve been making a lot more of my meals at home this year. The pantry is always stocked with boxed pasta and on those nights I don’t know what to make I grab a box. These are easy pasta recipes that are made with few ingredients. […]