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prep time
10 min
cook time
20 min
ready time
30 min
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 salad or roasted vegetables. Keto-friendly sides like cauliflower rice or mashed cauliflower also pair beautifully with the stew, providing a satisfying yet Low-Carb option. For those craving a little more crunch, some homemade Keto crackers or Keto bread could be an excellent accompaniment to dip into the creamy stew.
How to store Leftovers from this recipe?
This stew makes fantastic leftovers! After cooling, store the stew in an airtight container in the refrigerator for up to 3-4 days. If you’d like to keep it longer, you can freeze the stew in a freezer-safe container for up to 3 months. To reheat, simply thaw it overnight in the fridge and warm it over low heat on the stove until it’s piping hot. Be sure to stir occasionally to ensure even heating.
Can this recipe be vegetarian?
Yes, this Low-Carb High-Protein winter dinner can be made vegetarian! Replace the shredded chicken with a plant-based protein like tofu. You could add extra vegetables such as zucchini or cauliflower to make the stew more hearty. Using vegetable broth instead of chicken broth will keep the flavors rich and comforting, while maintaining the vegetarian aspect of the dish.
Net Carbs
5.4 g
Fiber
1.2 g
Total Carbs
7 g
Protein
36.5 g
Fats
22.1 g
366 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 5
30 min
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
Comments
achinton 10 days ago
Tasty, but the recipe seems to be missing a bit of proofreading. The dried thyme doesn't appear in the ingredients, so I just guessed an amount. Also, I assumed we were meant to pre-cook and shred the chicken, but it doesn't explicitly say so?