Carrot and Tomato Chicken Stew

I shouldn’t be complaining about cold weather; the mid-west and east coast or freezing right now. But it is cold!!! I feel bad that we are enjoying these wonderful temps, but when summer comes it will be Death Valley and I am not looking forward to it.

When the temps get low, I love to curl up under a blanket and watch me some K-dramas while enjoying a nice hot bowl of anything. I decided to make a hearty stew that was thick, but I didn’t want it to stick to your ribs the way other stews do. Carrot and Tomato Chicken Stew is low in fat with lots of flavor. It will keep you warm while the weather is below freezing.  Carrot and Tomato Chicken Stew Recipe:
2 large carrots (diced)
1.5 tsps. olive oil
1 small onion (diced)
1 can diced tomatoes (I used no-salt added)
1.5 cups diced cooked chicken breast
2 cups chicken broth
1 tbsp. corn starch
¼ cup water
Salt and pepper to taste
Recipe Directions: Add corn starch to water (to make a slurry) and set aside. On medium heat in a sauce pan sauté onions until clear; stir in carrots and broth and bring to a boil. Turn heat down and let simmer for five minutes; stir in tomatoes and add slurry. Let simmer until the stew begins to thicken. Once thicken add cooked chicken stirring until the chicken has been mixed in with the stew. Serve in warm bowls with crusty bread.