Description
A comforting dish packed with tender chicken and colorful vegetables, perfect for chilly days.
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)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add sliced carrots, cubed potatoes, chicken broth, and water.
- Stir in tomato paste, dried thyme, dried rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Stir in shredded chicken and frozen peas.
- Simmer for another 5–10 minutes until heated through.
- Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot with crusty bread.
Notes
Use rotisserie chicken to save time. Feel free to mix in other vegetables like green beans or corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American