Keto Chicken Mushroom Stew
As the weather cools down, nothing beats a Low-Carb High-Protein winter dinner like this hearty chicken mushroom stew. Packed with tender chicken, mushrooms, and spinach, this stew is a comforting, creamy, and flavorful option that will keep you warm during those chilly months. It’s easy to make with simple ingredients and Keto-friendly, making it the perfect meal for those in a Low-Carb lifestyle.What should you serve with this stew?To make the most of this Low-Carb High-Protein winter dinner, serve it with a fresh green
How to Make It
Step 1
Dice the onion, chop the celery, mince the garlic, and slice the mushrooms. Heat olive oil in a large pot over medium-high heat. Add the diced onion, chopped celery, and mushrooms and cook for about 5 minutes, stirring occasionally, until softened and translucent and the mushrooms are golden brown.
Step 2
Sprinkle in the dried thyme and add the minced garlic. Stir and cook for about 1 minute, just until the garlic is fragrant and slightly golden.
Step 3
Pour in the chicken broth and heavy cream, stirring well. Bring the mixture to a simmer over medium heat, allowing it to cook for 5 minutes so the flavors can meld together.
Step 4
Add the shredded chicken and spinach to the pot, stirring gently. Continue simmering for another 5 minutes, or until the chicken is heated through and the spinach is tender.
Step 5
Season the stew with salt and black pepper to taste. Stir in the lemon juice and serve the soup immediately
Ingredients
- Onion – 1 small
- Celery – 2 small – stalk – 5″ long
- Garlic – 3 clove
- Mushrooms, raw – 2 cup, sliced
- Thyme, dried – 0.5 tsp
- Chicken broth – 4 cup
- Whipping cream, extra heavy/gourmet, not whipped – 0.75 cup
- Rotisserie Chicken Breast Meat Only Skinless – 400 g
- Spinach – 2 cup
- Salt – 0.5 tsp
- Black pepper – 0.5 tsp
- Lemon juice – 1 tbsp