- 1/5 kg (2.2 lbs) boneless skinless chicken breasts
- 1 L (4 cups) low sodium chicken broth
- 15 ml (1 tbsp.) Olive oil
- 365 ml (1 1/2 cups) onions, diced
- 1 cup (250 ml) celery, cut into rings (including leaves)
- 6 potatoes, medium, with skin
- 750 ml (3 cups) carrots, peeled
- 5 ml (1 tsp.) Thyme, dried
- 5 mL (1 tsp.) Oregano, dried
- 2.5 ml (1/2 teaspoon) black pepper, freshly ground
- 2 bay leaves
- 75 ml (5 tbsp.) Cornstarch
- 60 ml (1/4 cup) cold water
- 2.5 ml (1/2 tsp.) Salt
- 1/2 cup (125 ml) parsley, fresh, chopped, for garnish
Heat the oil in a laarge saucepan with a tight lid. Sauté the onion and celery for a few minutes.
Cut the potatoes, carrots, and chicken breasts into even 1½-inch (4 cm) pieces and add to the pot. Add the chicken broth, dried thyme, oregano, black pepper, and bay leaves, and stir. Bring to a boil, cover, and siimmer for 45 minutes.
Extract the bay leaves. Combine corn starch with cold water in a medium bowl. Stir until the cornstarch dissolves well and has no more lumps. Take 125 ml (½ cup) of hot chicken broth from the pot and add it to the cornstarch mixture, stir to dissolve. Add the mixture to the steew and stir well to combine the ingredients. Simmer for another 5 minutes or until the mixture thickens.
Serve with a ladle in bowls. Garnish with parsley.