| Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 4 Ingredients 2 teaspoons canola oil 1 onion, peeled and cut into chunks 3 carrots, peeled and cut into chunks 1 pound skinless chicken breast, cut into chunks 3 potatoes, cut into chunks 12 ounces chicken broth 1 cup water 1 bay leaf 1 teaspoon garlic powder 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried ground sage 1/4 teaspoon freshly ground black pepper to taste
Preparation - Place oil in Dutch oven pan or large saucepan and heat over medium heat. Allow oil to get hot; then add the onion and carrots. Saute until lightly browned, about 3 minutes.
- Add the rest of the ingredients. Cover and bring to a boil. Reduce heat to medium-low and cook until the potatoes and carrots are tender, about 30-35 minutes.
- Serve in soup bowls. Sprinkle with additional dried herbs for garnish if desired.
- To freeze leftovers: Portion leftover stew into individual servings in freezer bags or plastic freezer containers. Freeze up to 6 months. To defrost, place frozen stew in microwaveable container with a little water and microwave for 8-10 minutes.
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