This easy chicken stew is a great way to use leftover cooked chicken from a whole roasted chicken or Poached Chicken Breasts! Feel free to vary the vegetables to what you have on hand. Green beans and chopped kale also make excellent additions! This recipe isn't finicky, it works just about any way you do it. Any type of potatoes can work here—russet, red, or yellow potatoes! However, red and yellow potatoes hold their shape best in soups and stews.
Ingredients
        
	
	        2          tablespoons      
        extra virgin olive oil  
      
	
	        1      
        onions  
    
        chopped  
      
	
	        4      
        celery stalks  
    
        chopped  
      
	
	        4          large      
        carrots  
    
        chopped  
      
	
	        4      
        red potatoes  
    
        chopped  
      
	
	        1          tablespoons      
        dried thyme  
      
	
	        2          cloves      
        garlic  
    
        crushed  
      
	
	        3          cups      
        chicken stock  
      
	
	        3          tablespoons      
        arrowroot powder  
      
	
	        1          cups      
        frozen peas  
      
	
	        3          cups      
        chopped  
    
        cooked chicken  
      
	
	        ½          cups      
        chopped  
    
        parsley  
      
	
	        1          teaspoons      
        sea salt  
      
	
	        ½          teaspoons      
        ground  
    
        black pepper  
   
             
             
 
 
 
 
 
 
 
 
 
 
