Ingredients
Instructions
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1.
In a large soup pot sauté onions, bell pepper and garlic in olive oil until soft. About 5 minutes
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2.
Increase the heat to medium-high, stir in the thyme and brown the chicken. About 3 minutes
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3.
Add 4 cups of cold water, carrots, cabbage, bay leaf and season with salt and pepper. Bring the stew to boil, reduce heat to low and cover. Cook for 10 minutes
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4.
Whisk together 1 cup of cold water with tapioca/arrowroot starch and add to the stew with zucchini and snow peas. Increase heat to medium-high and cook until the stew starts to thicken. About two minutes. Remove from the heat and enjoy!
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