Chicken and Vegetable Stew

Ingredients:

• 2 tablespoon(s) olive oil
• 1 onion (diced)
• 3 large carrots (diced)
• 4 celery stalks (diced)
• 4 cloves minced garlic
• 1 teaspoon(s) dried thyme
• 2 cup(s) chicken (leftover from roast chicken) (diced)
• 3 cup(s) organic chicken stock
• 1 teaspoon(s) sea salt
• 1 cup(s) frozen peas
• 1/2 cup(s) fresh parsley (chopped)

Instructions:

Heat olive oil in large soup pot over medium heat.  Add the onion, carrots, and celery and saute 5-6 minutes.  Add the garlic, thyme, and chicken.  Stir to combine.  Add the chicken stock and salt, stir, cover and simmer 20 minutes.