Rustic Chicken Stew

• 2 Tablespoons Extra Virgin Olive Oil, Divided
• 3 cloves Garlic
• 1/2 whole White Onion, Diced
• 11 ounces, weight Whole Carrots, Cut Into Thirds
• 2 Tablespoons Soy Sauce
• 4 whole Chicken Breast, Boneless, Skinless
• 32 ounces, fluid Chicken Broth (see Note)
• 4 cups Water
• 3 whole Celery Stalk, Cut Into Thirds
• 1-1/2 pound Baby Potatoes (left Whole)
• 1 container (10 Oz. Size) Baby Portobello Mushrooms (left Whole)
• 1 whole Bay Leaf
• Bread And Cheese, To Serve

1. In a skillet over medium high heat, add 1 tablespoon oil and saute the garlic, onions and carrots until the onions are almost translucent. Watch the carrots, you don't want to brown or burn them. If the onions are not done, go ahead and remove the carrots after approximately 5 minutes, so that you can continue cooking the onions and garlic.
2. In a large stock pot or Dutch oven, add the remaining oil and soy sauce. Sear the chicken breast for approximately 3 minutes on each side or until lightly golden brown. Remove the chicken, set aside. Work the drippings at the bottom of the pot loose with 1/2 cup of the chicken broth. Add the rest of the broth, the water, all of the prepared vegetables, bay leaf, and the chicken. Cook at a low simmer for 30-40 minutes or until the chicken and vegetables are all fork tender.
3. Top with hearty bread, cheese and enjoy!
4. Note: I used College Inn's Culinary Broth White Wine and Herb for a quick easy flavor boost.

olive oil, garlic, white onion, carrots, soy sauce, chicken, chicken broth, water, celery stalk, potatoes, mushrooms, bay leaf, bread

Taken from tastykitchen.com/recipes/soups/rustic-chicken-stew/ (may not work)