Chicken and Veggie Stew

Instructions

1. 1
   Cut the chicken thighs into bite-sized pieces.
2. 2
   Dice the bell pepper, onion, carrots, celery, and sweet potato (if using) into small pieces.
3. 3
   Mince the garlic.
4. 4
   Heat the olive oil in a large pot or Dutch oven over medium heat.
5. 5
   Gently brown the chicken in the olive oil.
6. 6
   Add the onions, carrots, and celery and cook until softened, about 5-7 minutes.
7. 7
   Add the garlic and bell pepper and cook until fragrant, about 1 minute.
8. 8
   Add the chicken broth, bay leaf, thyme, and rosemary.
9. 9
   Bring to a simmer, then reduce heat and simmer until the chicken is cooked through and the vegetables are tender, about 20-25 minutes.
10. 10
    Remove the bay leaf and stir in the lemon juice.
11. 11
    For the baby, mash a portion of the stew or ensure the vegetables and chicken are cut into very small, manageable pieces.
12. 12
    Serve warm.