Instructions:
1. Sauté Aromatics: In a large pot over medium heat, heat the olive oil. Add the chopped onion and sauté for about 5 minutes until softened and fragrant. Add the minced garlic and cook for an additional minute.
2. Add Vegetables and Broth: Stir in the diced potatoes, sliced carrots, chicken broth, and water. Add the tomato paste, dried thyme, and dried rosemary. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the vegetables are tender.
3. Incorporate Chicken and Peas: Add the shredded cooked chicken and frozen peas to the pot. Cover and continue to simmer for an additional 5 to 10 minutes, allowing the flavors to meld together.
4. Serve: Ladle the stew into bowls and garnish with freshly chopped parsley or thyme. Serve hot, accompanied by crusty bread or a side of rice for a complete meal.
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 35 minutes
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