Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cubed
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chicken and cook until lightly browned, about 5 minutes. Remove and set aside.
- Add onion, carrots, and celery to the pot and sauté for 5 minutes.
- Stir in garlic and cook for 1 minute.
- Return chicken to the pot.
- Add potatoes, chicken broth, thyme, parsley, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30–35 minutes until vegetables are tender.
- Stir in peas and cook for 5 more minutes.
- For a thicker stew, stir in the cornstarch slurry and simmer for 2–3 minutes.
- Serve hot and enjoy.
PREP TIME & NUTRITION:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Calories: 290
- Net Carbs: 18g
- Fats: 10g
- Protein: 28g