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 cup frozen peas
* 1 tsp dried thyme
* 1/2 tsp salt
* 1/4 tsp black pepper
* Fresh parsley, chopped (for garnish)
Instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add sliced carrots and cubed potatoes to the pot. Stir to coat with the oil and cook for about 5 minutes.
4. Pour in the chicken broth, add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes and carrots are tender.
5. Stir in the shredded cooked chicken and frozen peas. Heat through for about 5 minutes.
6. Taste and adjust seasonings if needed.
7. Serve hot, garnished with fresh parsley. Enjoy!
