Ingredients
- 4 carrots, chopped
- 4 stalks celery, chopped
- 1/2 large onion, chopped
- 1 cup mushrooms, chopped
- 3 cups good quality chicken broth- please note that quality matters here
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 sprig fresh rosemary
- 2 tsp poultry seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 TBSP corn starch dissolved in 1/4 cup cold water
- 3 cups cooked, chopped chicken (about 12 ounces)
Preparation
Step 1
1.To a large pot, add chopped carrots, celery, onions, mushrooms, thyme, bay leaf, and rosemary. Pour chicken broth on top and bring the mixture to a boil.
2.When it has reached boiling, reduce the heat and let the pot simmer until the vegetables are tender. Add sweet corn and green beans. Now add poultry seasoning, salt, and a few grinds of freshly cracked black pepper. Stir. In a small cup or bowl, whisk to dissolve the corn starch in 1/4 cup cold water. Pour that into the pot and stir to combine. Let the mixture return to a simmer and you should notice the corn starch thickening the liquid within about 2 minutes. If your stew doesn’t thicken enough to your liking, add more cornstarch (dissolved in cold water- generally the ratio of cornstarch to water is 1:2).
3.Now that the mixture has thickened, stir in the leftover cooked, chopped chicken. Let the mixture cook for about 5 minutes for flavors to blend.
4.Serve with crusty bread or homemade biscuits.