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