Hearty Chicken and Vegetable Stew

Ingredients:

1 lb chicken breast or thighs (cooked and shredded): For a rich flavor, consider using thighs, as they tend to be juicier.
2 tbsp olive oil: This will be used for sautéing the aromatics and helps to enhance the flavors.
1 large onion, chopped: A sweet onion works well, but feel free to use yellow or white onions based on your preference.

3 cloves garlic, minced: Fresh garlic enhances the aroma; adjust according to your taste.
3 carrots, sliced: Carrots add sweetness and color; you can also try using parsnips for a different flavor.

3 medium potatoes, cubed: Yukon Gold or red potatoes are great options; they hold their shape well during cooking.
1 cup frozen peas: These add a pop of color and sweetness; fresh peas can be used if in season.

4 cups chicken broth: Homemade broth adds depth, but store-bought works perfectly too.
1 cup water: To adjust the consistency of the stew.

2 tbsp tomato paste: This adds richness and depth of flavor; consider using crushed tomatoes for a chunkier texture.
1 tsp dried thyme: Fresh thyme can be used for a more vibrant flavor; use about three times the amount.

1 tsp dried rosemary: Crushed rosemary will release its oils and flavor better.
Salt and pepper to taste: Adjust according to your preferences; consider adding a pinch of red pepper flakes for a kick.
Fresh thyme or parsley (for garnish): Adds a fresh touch to your presentation.

Directions:

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft. This step is crucial as it develops the base flavor of your stew.
Add the minced garlic and sauté for another minute, stirring constantly to avoid burning, until fragrant. The aroma of garlic will fill your kitchen, setting the stage for a delightful meal.

Next, add the sliced carrots and cubed potatoes to the pot. Stir well to combine with the onions and garlic. Let them cook for about 2-3 minutes to begin softening.
Pour in the chicken broth and water, stirring to combine. Add the tomato paste, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes. This simmering allows the flavors to meld and the vegetables to become tender.

After 20 minutes, carefully remove the lid, and stir in the shredded chicken and frozen peas. The chicken should be tender and warm, while the peas will add a burst of sweetness to the stew. Let the stew simmer uncovered for an additional 5-10 minutes. This step helps to thicken the stew slightly and ensures everything is heated through.

Once the stew is ready, taste and adjust the seasoning if needed. Ladle the hearty mixture into bowls, and garnish with fresh thyme or parsley for a pop of color and flavor.
Serve the stew hot, accompanied by crusty bread or a warm baguette for dipping. A side salad can complement this meal nicely, adding freshness.

Make Ahead: This stew can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits.
Freezing: It also freezes well! Just make sure to cool it completely before transferring it to an airtight container.
Variations: Feel free to add other vegetables like bell peppers, zucchini, or green beans. You can also experiment with different herbs and spices to customize the flavor to your liking.

Enjoy every comforting spoonful of this Hearty Chicken and Vegetable Stew!

Enjoy!