Light Chicken Stew

This chicken stew is absolutely delicious. For something so simple I don't know how it can be one of my favourite meals but it is...it's that good.It's healthy, light and uses simple ingredients and processes so it is perfect for the new cook who just wants to make a simple recipe that not only tastes good, but is also good for your body. It incorporates ingredients that you would find in your fridge or pantry and is extremely easy to customize according to your preferences. It is gluten free and I promise it will provide you with a filling meal that you will love!

Ingredients:

8 cups chicken broth

3 boneless skinless chicken breast, cut into cubes

4 carrots, sliced

2 stalks celery, sliced

3 potatoes and/or sweet potatoes, peeled + cubed

1/2 red onion,diced

1 cup frozen peas

10 brussel sprouts, cut in half

2 cloves garlic, crushed in a garlic pressed or diced

1 tsp. butter

1 tsp. dried basil

cornstarch

1. In a large pot melt the butter, saute the onion, garlic,carrots and celery on low heat for 3-5 minutes. Meanwhile cook the cubed chicken breast in a separate frying pan for 5-7 minutes.

2. Once chicken is half way cooked add it to the sauteed vegetables and saute for an additional 2 minutes. Add the chicken broth and basil, bring to a boil on high heat then reduce to a simmer and add brussel sprouts, potatoes and peas, cook for 45mins-1 hour.

3. Add 2 tsp. cornstarch to 1/2 cup cold water, add this to the broth to thicken it. You may want to add more cornstarch to the cold water depending on how thick you like your stew to be. Remember to add cornstarch to cold water separately first, as adding it to hot water will make it go lumpy.