Hearty Chicken and Vegetable Stew

Hearty Chicken and Vegetable Stew

Ingredients:

2 tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

3 medium carrots, sliced

2 celery stalks, sliced

3 medium potatoes, diced

1 cup frozen peas

4 cups cooked shredded chicken (rotisserie or boiled)

6 cups chicken broth

2 tbsp tomato paste

1 tsp dried thyme (or a few sprigs fresh)

1 tsp dried rosemary

2 bay leaves

Salt and black pepper, to taste

2 tbsp flour (optional, for thickening)

Instructions:

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook 1 minute more.

2. Build flavor: Stir in tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Mix well.

3. Add broth & potatoes: Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are tender.

4. Thicken (optional): In a small bowl, whisk flour with a little broth. Stir it into the stew to thicken.

5. Add chicken & peas: Stir in shredded chicken and peas. Simmer another 5 minutes until heated through.

6. Finish & serve: Remove bay leaves. Adjust seasoning with more salt and pepper if needed. Garnish with fresh thyme.

 Serving Tip:

Serve hot with crusty bread or biscuits on the side for dipping.