Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic, carrots, potatoes, and celery. Cook for 5-7 minutes, stirring occasionally.
2. Add the Broth and Seasonings:
Pour in the chicken broth and stir in the tomato paste, thyme, parsley, smoked paprika (if using), salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the vegetables are tender.
3. Add the Chicken and Peas:
Stir in the shredded chicken and frozen peas (or green beans).
Let the stew simmer for an additional 5-7 minutes to heat through.
4. Thicken the Stew:
If desired, stir in the cornstarch or flour slurry to thicken the broth.
Cook for 2-3 minutes until the stew reaches your preferred consistency.
5. Serve:
Ladle the stew into bowls and garnish with fresh parsley if desired.
Serve with crusty bread or a side salad for a complete meal.
Tips:
Customize Veggies: Add or substitute vegetables like parsnips, zucchini, or mushrooms.
Make It Creamy: Stir in 1/2 cup of heavy cream or coconut milk for a richer stew.
Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Enjoy your hearty and flavorful Chicken and Vegetable Stew—a classic comfort food! 🍲🥕