Chicken Lentil stew

Lately my husband Joe and I have been cooking dinners together and trying new recipes.  We love the time spent and having the kids around the dinner table enjoying and chatting about there days!  We love the break we get between sports, but soon enough Baseball will be starting and the late evenings will resume and so to have some new quick double duty dishes available will be great.  The other day roaster chickens were on sale for 99 cents a lb. and I bought two, this stew is the leftover meat from those two chickens.  Of course you could buy a precooked roaster chicken from the grocery store and that would be fine too :)  Also on a side note you could easily use Italian seasoning in place of all the seasoning’s in the recipe just use your own judgement as to the amount!

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Ingredients:

  • 4 cups cut up cooked chicken
  • 2 cans reduced sodium chicken broth + 2 cans of water
  • 1 cup Lentils
  • 4 large carrots sliced
  • 4 large potatoes peeled and cut up
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 3 stalks celery chopped
  • 1 small Onion chopped
  • 1 tsp Oregano
  • 1/2 tsp Tarragon
  • 1/2 tsp rosemary
  • 1/4 tsp thyme
  • 1/2 tsp Basil
  • 1 tsp garlic powder or to taste!
  • salt and pepper to taste

Directions:

This is very easy! Just Chop up all the ingredients and and throw it into a large stew pot! Add your seasonings and salt and pepper to taste.  Let it simmer away making your house smell amazing for an hour or so till the Lentils are tender and then thicken it by making a paste of a few tablespoons of corn starch and cold  water and adding it to the stew.  Serve the stew with homemade biscuits and love!!!

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