INGREDIENTS:
– 1 lb chicken breast or thighs, cooked and shredded
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 3 carrots, sliced
– 3 medium potatoes, cubed
– 1 cup frozen peas
– 4 cups chicken broth
– 1 cup water
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– Fresh thyme or parsley (for garnish)
DIRECTIONS:
Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic and cook for another minute until fragrant.
Add Vegetables and Broth:
Add carrots, potatoes, chicken broth, and water. Stir in tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
Add Chicken and Peas:
Stir in shredded chicken and frozen peas. Let simmer for another 5–10 minutes until everything is heated through and well combined.
Serve:
Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot with crusty bread on the side!
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: 300 kcal per serving
Enjoy
