Pour in the chicken broth and water.
Add the diced potatoes, sliced carrots, thyme, parsley, and bay leaf. Stir in the tomato paste until well combined.
Simmer the Stew
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes and carrots are tender.
Add Chicken and Peas
Stir in the shredded chicken and frozen peas. Simmer for an additional 5-10 minutes until the peas are tender and the chicken is heated through.
Season and Serve
Remove the bay leaf. Taste the stew and adjust seasoning with salt and pepper as needed.
Serve warm with crusty bread or over rice for a hearty meal.
Tips for Success
Use Rotisserie Chicken: For convenience, use pre-cooked rotisserie chicken.
Customize Vegetables: Add celery, green beans, or corn for extra variety.
Thicker Stew: Mash a few of the potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for a thicker consistency.
Why You’ll Love This Recipe
Comforting and Filling: Perfect for chilly days or when you need a hearty meal.
Nutritious: Packed with protein and vegetables for a balanced dish.
One-Pot Wonder: Easy preparation and minimal cleanup.
Enjoy a bowl of this Hearty Chicken and Vegetable Stew, and let its flavors warm you from the inside out! 🥣
