Quick Chicken Stew

1 tbsp (15 mL) olive oil

1 1/2 cup (375 mL) onions, diced

1 cup (250 mL) celery, sliced (include some leaves)

6 potatoes, medium, peel on

3 cups (750 mL) carrots, peeled and sliced

2.2 lb (1 kg) boneless, skinless chicken breasts

4 cups (1 L) low-sodium chicken broth

1 tsp (5 mL) thyme, dried

1/2 tsp (2.5 mL) oregano, dried

1/2 tsp (2.5 mL) black pepper

2 bay leaves

5 tbsp (75 mL) cornstarch

1/4 cup (60 mL) cold water

1/4 tsp (1.25 mL) salt

1/2 cup (125 mL) parsley, fresh, chopped, for garnish

1 Heat olive oil in large pot with tight fitting lid. Saute the diced onion and sliced celery for a few minutes.
2 Cut potatoes, carrots and chicken breast into uniform chunks about 1 ½ inches (4 cm) in size and add to pot. Add chicken broth to the pot with the dried thyme, oregano, black pepper and bay leaves and stir. Bring to a boil, cover and simmer with lid on for 45 minutes.
3 Discard bay leaves. To thicken, mix cornstarch with the cold water in a medium size bowl. Stir until well dissolved and cornstarch has no lumps. Then stir in ½ cup (125 ml) of the hot chicken broth from the pot and stir to dissolve. Add to the stew and mix well to combine. Simmer another 5 or until it thickens.
4 To serve ladle into bowls. Garnish with chopped fresh parsley.