Hearty Chicken and Vegetable Stew

Ingredients:

• 1 lb chicken breast or thighs, cooked and shredded
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 medium potatoes, cubed
• 2 celery stalks, sliced (optional for extra flavor)
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1/2 cup frozen peas (optional)
• Fresh parsley, chopped (for garnish)

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Instructions:

1. Sauté vegetables:
   • In a large pot, heat olive oil over medium heat.
   • Add chopped onion, garlic, carrots, and celery (if using). Sauté for 5–7 minutes until softened.
2. Add potatoes and broth:
   • Add cubed potatoes, chicken broth, thyme, rosemary, salt, and pepper.
   • Bring to a boil, then reduce heat to a simmer. Cook for 15–20 minutes, or until potatoes and carrots are tender.
3. Add chicken:
   • Stir in shredded chicken and frozen peas (if using).
   • Simmer for another 5–10 minutes until heated through.
4. Serve:
   • Ladle stew into bowls and garnish with fresh parsley.
   • Serve hot with crusty bread or enjoy as a hearty, low-carb meal.