2 lbs chicken (thighs or breasts)
4 cups chicken broth
2 cups carrots (sliced)
1 cup celery (chopped)
1 medium onion (chopped)
3 cloves garlic (minced)
1 tsp dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Prepare the Ingredients: Begin by chopping all your vegetables and cutting the chicken into bite-sized pieces.
Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
Sauté the Vegetables: Add the onions, garlic, celery, and carrots. Cook for about 5 minutes until softened.
Add the Chicken: Stir in chicken pieces, cooking until browned on all sides, about 5-7 minutes.
Pours in the Broth: Add the chicken broth and bring it to a soft boil.
Season: Add thyme, salt, and pepper, tasting occasionally to adjust the seasoning.
Let it Simmer: Reduce heat and let the stew simmer for 20-25 minutes.
Serve: Remove from heat and enjoy with crusty bread.