Instructions:

1. Sauté Aromatics:
   • Heat olive oil in a large pot or Dutch oven over medium heat.
   • Add chopped onion and sauté for 5 minutes until translucent.
   • Add minced garlic and cook for 1 minute until fragrant.
2. Add Vegetables and Broth:
   • Stir in carrots and potatoes, cooking for 2-3 minutes.
   • Pour in chicken broth, water, tomato paste, thyme, rosemary, salt, and pepper.
   • Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Add Chicken and Peas:
   • Stir in shredded chicken and frozen peas.
   • Simmer uncovered for 5-10 minutes until heated through and slightly thickened.
4. Serve:
   • Adjust seasoning if needed.
   • Garnish with fresh thyme or parsley.
   • Serve hot with crusty bread or a side salad.

Tips:

• Make Ahead: Store in the fridge for up to 3 days for deeper flavors.
• Freezing: Cool completely and freeze in an airtight container for up to 3 months.
• Variations: Add bell peppers, zucchini, or green beans. Experiment with herbs like oregano or bay leaves.

Nutrition Information:

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: ~300 kcal per serving

This stew is a versatile, comforting dish that’s perfect for cozy nights or meal prep. Enjoy! 🥘✨