Speedy Chicken Stew
|Boneless skinless chicken thigh||4|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Poultry seasoning||1 1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|Sliced celery||1 Cup (16 tbs)|
|Frozen pearl onions||1 Cup (16 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Broccoli florets||1 Cup (16 tbs)|
|Frozen green peas||1⁄2 Cup (8 tbs)|
|Baby carrots/Sliced carrots||1 Cup (16 tbs)|
1. Season chicken with salt, pepper, and 1/2 teaspoon of poultry seasoning. Heat oil in a large frying pan over medium-high heat. Add chicken and cook, turning, until lightly browned, about 6 minutes
2. Add carrots, celery, and onions, stirring to coat with oil. Add broth and remaining 1 teaspoon poultry seasoning. Bring to a boil, reduce heat to medium-low, cover, and simmer 10 minutes.
3. Add broccoli and simmer 3 minutes. Add peas and simmer 2 minutes. Uncover, raise heat to medium-high, and boil 2 minutes to reduce broth slightly. Season with additional salt and pepper to taste. Serve chicken, vegetables, and broth in shallow soup bowls.