Ingredients

• 1 tbsp oil
• 1 yellow onion, diced
• 4 celery ribs, sliced
• 4 carrots, peeled and sliced
• 4 yellow potatoes, peeled and diced
• 2 cup shredded cooked chicken
• 6 cups chicken broth
• 1 tbsp chopped fresh sage
• 2 sprigs fresh thyme
• 2 tbsp cornstarch mixed with 3 tbsp water
• 1 cup frozen corn kernels
• 1 cup frozen green peas
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the onion, celery, and carrot. Cook, stirring, until the vegetables begin to soften, about 4 minutes. Add the potatoes, chicken, broth, sage, and thyme sprig. Bring the mixture a boil, cover, and reduce the heat to medium-low. Simmer until the flavours have concentrated, for 30 to 90 minutes. The longer the stew simmers, the better it will be.
Once the stew has finished simmering, remove the thyme stems. Add the cornstarch and water mixture and stir until the broth begins to thicken, about 3 minutes. Stir in the corn, peas, and parsley. Simmer until the corn and peas are heated through, another 3 minutes. Season with salt and pepper to taste.
Enjoy immediately with some crusty bread or store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.