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.

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