Directions:
1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 3–4 minutes.
2. Add garlic, carrots, and celery. Cook for another 5 minutes until slightly tender.
3. Stir in potatoes, yellow squash, thyme, rosemary, salt, and pepper. Pour in the chicken broth and bring to a boil.
4. Reduce heat and simmer uncovered for 20–25 minutes or until vegetables are tender.
5. Add shredded chicken and peas. Simmer for another 5 minutes. Adjust seasoning as needed.
6. Garnish with chopped parsley and serve hot.
Quick Facts
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: ~280 kcal per serving
Tips & Variations
– Add a pinch of turmeric for color and immune support
– Use leftover rotisserie chicken or cooked turkey
– Stir in a spoon of rice or barley for extra texture
– Store in airtight containers for up to 4 days in the fridge
Conclusion
This chicken and vegetable stew is soul-soothing, filling, and full of vibrant flavor. It’s a one-pot wonder that’s as good for your body as it is for your taste buds.
