Recipe Name Harvest Chicken Stew Submitted by Faye20 Recipe Description Chock full of vegetables and white meat chicken -- no pasta, rice or potatoes Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 35 Ready In (minutes) 55

Ingredients Amount Measure Ingredient 3 tablespoons olive oil, extra virgin 2 cups, chopped Onion, chopped 2 cups, chopped Carrots, sliced into thin coins 1 cup, diced celery, diced 1 medium zucchini, diced 2 cups pieces or slices raw sliced mushrooms 1 cup frozen corn kernels 1 cup Peas, frozen 1 can (15 oz) Hunt's Diced Tomatoes with juice 5 cups chicken broth, low sodium 2 clove garlic minced 1/3 cup cornstarch, dissolved in 3 tbsp. cold water 1 1/2 pounds, raw boneless, skinless chicken breasts. cooked and diced 1 1/2 teaspoons salt, to taste 3/4 teaspoons pepper, to taste 1/2 cup parsley, minced fresh Steps Sequence Step 1 Heat olive oil in an 8 qt stock pot. Add onion and saute 5 minutes. Add garlic, stir and saute 1 minute. Add carrots, celery and zucchini. Season lightly with salt and pepper. Continue to cook 10 minutes. 2 Stir in diced tomatoes with juice, chicken broth, salt and pepper and bring to a boil. Optional: Stir in 1 1/2 t. boquet garni. 3 Add mushrooms, corn and peas. Return to a boil, then reduce heat and simmer 10 minutes. 4 Mix corn starch and water, forming a smooth slurry. Return soup to a boil and whisk in slurry, stirring until soup is thickened. 5 Add cooked chicken and heat through. Remove from heat and stir in minced parsley. 6 Serves about 10. This stew/soup freezes well.