Old-Fashioned Chicken Stew

• 1 tsp. olive oil
• 2 medium yellow onions, chopped
• 2 boneless, skinless chicken breasts, cut into cubes
• 3 cloves garlic, crushed through a press
• 2 cans nonfat chicken broth or 1 qt. homemade broth
• 1 qt. water
• 2 carrots, peeled and chopped
• 2 ribs celery, chopped
• 2 medium Russet potatoes, scrubbed and cubed
• 1 sweet potato, peeled and cubed
• 1/2 lb. green beans, cut into 2-inch pieces
• 1/2 tsp. thyme leaves
• 1/2 tsp. salt
• ground black pepper to taste

1. Heat the oil in a large kettle or Dutch oven over medium high heat.
2. Saute onions; stir until soft, about 3 to 4 minutes.
3. Add cubed chicken and garlic; continue to cook and stir for about 5 minutes longer.
4. Pour in chicken broth and water; add remaining ingredients.
5. Bring to a simmer and cook for 30 to 40 minutes. Stew should simmer without boiling.
6. Makes 8 servings.

olive oil, yellow onions, chicken breasts, garlic, chicken broth, water, carrots, celery, potatoes, sweet potato, green beans, thyme, salt, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603407 (may not work)