Hearty Chicken and Vegetable Stew

Prepare the Chicken: If not using pre-cooked chicken, cook the chicken breasts or thighs in a skillet with a little olive oil until fully cooked. Shred the chicken using two forks.
Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
Add the Veggies: Stir in the sliced carrots and cubed potatoes, cooking for an additional 5 minutes.
Simmer the Stew: Add the chicken broth, water, tomato paste, thyme, rosemary, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 25-30 minutes or until the vegetables are tender.
Add the Chicken and Peas: Stir in the shredded chicken and frozen peas, cooking for an additional 5-7 minutes until heated through.
Garnish & Serve: Ladle the stew into bowls and garnish with fresh thyme or parsley before serving.
Serving and Storage Tips