Chicken Stew

food.com

John Doran

1 lb boneless skinless chicken breast, cut into bite-size pieces

1 lb boneless skinless chicken thighs, cut into bite-size pieces

2 cups mushrooms, halved (I like crimini)

2 cups water

1 cup frozen small whole onions (or ¾ cup chopped onion)

1 cup celery, sliced, ½ inch slices

1 1⁄2 cups carrots, thinly sliced

1 teaspoon paprika (make sure to use good quality paprika for full flavor!)

1⁄2 teaspoon salt, to taste

1 teaspoon dried rubbed sage

1⁄2 teaspoon dried thyme

1⁄2 teaspoon pepper, freshly ground, to taste

14 1⁄4 ounces chicken broth

6 ounces tomato paste

1⁄2 cup water or 1⁄2 cup low sodium chicken broth or 1⁄2 cup vegetable broth

3 tablespoons cornstarch

2 cups frozen green peas or 2 cups frozen edamame soybeans

1 cup cubed extra firm tofu (optional)

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