Healthier Chicken Vegetable Stew

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, diced
• 3 celery stalks, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 2 cups low sodium chicken broth
• 2 cups diced potatoes
• 1 pound boneless, skinless chicken breasts, cut into cubes
• 1 cup frozen green beans
• 1 cup frozen corn
• 1/4 cup chopped fresh parsley

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally.
3. Add the oregano, basil, thyme, rosemary, black pepper, red pepper flakes, and salt. Cook for 1 minute, stirring.
4. Add the chicken broth and potatoes. Bring to a boil.
5. Add the chicken and reduce heat to a low simmer. Simmer for 10 minutes.
6. Add the green beans and corn. Simmer for 5 more minutes.
7. Stir in the parsley and remove from heat.

Interesting Facts

• This stew can be served over cooked brown rice or quinoa for added nutrition.
• The vegetables can be swapped out for your favorite vegetables.
• This stew can be frozen for up to 3 months.