Easy Low Carb Chicken and Mushroom Stew
By
Elaine Douglas
@BreadandSoupLady
30
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
★★★★★ 2 votes5
Ingredients
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2 Tbspcoconut oil or oil of your choice
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1 lbskinless, boneless chicken thighs
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1 largeonion, chunked
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2 tspchopped garlic
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1 1/2 ccelery, chopped
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1 ccarrot, chunked
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2 cchicken stock
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1/2 csalsa, chunky or chopped tomatoes
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few dash(es)hot pepper sauce (optional)
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2 tspsalt
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·black pepper - a few grinds
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1bay leaf
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1 tspparsley flakes
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1/2 tspHerbes de provence
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3 csliced mushrooms
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1 Tbsplemon juice
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1/2 cfrozen green peas
How to Make Easy Low Carb Chicken and Mushroom Stew
- 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.