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 for thickening

Directions

• 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.
• Stir in tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Mix well.
• 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.
• In a small bowl, whisk flour with a little broth. Stir it into the stew to thicken.
• Stir in shredded chicken and peas. Simmer another 5 minutes until heated through.
• Remove bay leaves. Adjust seasoning with more salt and pepper if needed. Garnish with fresh thyme.

Notes

• 9-29-25 1/2 Recipe
• I Added
• Corn Frozen
• Sage Rubbed
• Broth from Boiling the Chicken
• Serve hot with crusty bread or biscuits on the side for dipping.

Photos