Michele Hall Hearty Chicken and Vegetable Stew
🛒 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
– 4 cups chicken broth
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 1 cup green beans, trimmed and cut into pieces (optional)
– Fresh parsley for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
3. Stir in the sliced carrots and cubed potatoes, cooking for about 5 minutes until they start to soften.
4. Pour in the chicken broth and add the shredded chicken, dried thyme, dried rosemary, salt, and pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
6. If using, add the green beans in the last 5 minutes of cooking.
7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
