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.
As the days get colder, warm up with a bowl of Chicken and Barley Soup, made with carrots, onions, celery, chicken breasts, and barley. Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir. Add chicken, broth, parsley, and bay leaves and bring to a boil.
A vegan mushroom barley stew that can be prepped in advance and cooked in the crockpot when needed! Saved! Dice the onion and garlic, slice the carrots and celery, and quarter the mushrooms. If you are prepping this in advance to make at a later time, add these ingredients to a freezer bag with the dry barley.
This healthy mushroom barley soup skips the beef in favor of a vegetarian meal with real body, texture, and depth of flavor. And it uses simple ingredients: mushrooms, vegetables, and pearl barley. But a a few things make all the difference in this mushroom-lovers barley soup. Use enough mushrooms (and more than one variety).