Yield: 6
Hearty Chicken Stew
Prep Time
10 minutes
Cook Time
1 hour 40 minutes
Total Time
1 hour 50 minutes
Ingredients
- 1 tbsp oil
- 1 yellow onion, diced
- 4 celery ribs, sliced
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and diced
- 2 cup shredded cooked chicken
- 6 cups chicken broth
- 1 tbsp fresh sage
- 2 fresh thymes
- 2 tbsp3 tbsp water
- 1 cup frozen corn kernels
- 1 cup frozen green peas
- 2 tbsp fresh parsley
- Salt and pepper, to taste
Instructions
- In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the onion, celery, and carrot. Cook, stirring, until the vegetables begin to soften, about 4 minutes. Add the potatoes, chicken, broth, sage, and thyme sprig. Bring the mixture a boil, cover, and reduce the heat to medium-low. Simmer until the flavours have concentrated, for 30 to 90 minutes. The longer the stew simmers, the better it will be.
- Once the stew has finished simmering, remove the thyme stems. Add the cornstarch and water mixture and stir until the broth begins to thicken, about 3 minutes. Stir in the corn, peas, and parsley. Simmer until the corn and peas are heated through, another 3 minutes. Season with salt and pepper to taste.
- Enjoy immediately with some crusty bread or store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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