Rustic Chicken Vegetable Stew 
Ingredients:
For the Stew:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 cup green peas (frozen or fresh)
2 cups cooked chicken (shredded, rotisserie works great!)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon dried parsley
1/2 teaspoon black pepper
Salt to taste
4 cups low-sodium chicken broth
2 tablespoons tomato paste (for richness)
1 tablespoon cornstarch (mixed with 2 tablespoons cold water, optional for thickening)
Optional for Serving:
Fresh bread or dinner rolls
Extra thyme for garnish
Directions:
Sauté the base:
In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté for 2–3 minutes until soft and fragrant.
Add the veggies:
Stir in carrots and potatoes. Cook for about 5 minutes, stirring occasionally to give them a head start.
Simmer it up:
Add chicken broth, tomato paste, thyme, parsley, salt, and pepper. Stir well to combine. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes or until the potatoes and carrots are fork-tender.
Add the chicken and peas:
Stir in the shredded chicken and peas. Let it simmer for another 5–7 minutes to warm everything through.
Thicken if needed:
If you like a thicker stew, stir in the cornstarch slurry and let it simmer for another 3–5 minutes until it thickens slightly.
Serve hot:
Ladle into bowls, top with fresh thyme, and serve with warm, crusty bread. Dip, scoop, and enjoy the comfort!
Nutritional Information:
Prep Time: 15 mins | 
Cooking Time: 30 mins | 
Total Time: 45 mins
Calories per serving: ~320 | 
Servings: 4–6