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

• 2 celery stalks, chopped

• 1 cup green beans (fresh or frozen)

• 1 cup corn (optional)

• 4 cups chicken broth

• 1 cup water (or more as needed)

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1/2 tsp paprika

• Salt and pepper to taste

• 2 tbsp tomato paste (optional, for richness)

• 1–2 tbsp flour or cornstarch (optional, for thickening)

• Fresh parsley for garnish (optional)
Instructions

1. Sauté the base

Heat olive oil in a large pot over medium heat.

Add chopped onion and cook for 3–4 minutes until soft.

Stir in garlic and cook another 30 seconds.

2. Add vegetables

Toss in carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.

3. Build flavor

Stir in tomato paste (if using), thyme, rosemary, paprika, salt, and pepper.

4. Add liquids

Pour in chicken broth and water. Bring to a boil, then reduce to a simmer.

5. Simmer

Cover and let cook for 15–20 minutes, until vegetables are tender.

6. Add chicken & remaining veggies

Stir in shredded chicken, green beans, and corn. Simmer another 8–10 minutes.

7. Thicken (optional)

• Mix 1–2 tbsp flour or cornstarch with a little cold water.

• Stir into stew and simmer until thickened.

Taste and adjust seasoning. Garnish with parsley if desired.