Easy Low Carb Chicken and Mushroom Stew

Name: Easy Low Carb Chicken and Mushroom Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6
Cuisine: Canadian
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

By Elaine Douglas
@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! The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

14 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
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How to Make Easy Low Carb Chicken and Mushroom Stew

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.