By now you all probably know that I love to make soup on Sunday night and take it for lunch all week long.  Sometime making soup is time consuming though.  This recipe is super easy and quick.  I found this recipe in my Taste of Home Casseroles, Slow Cooker & Soups cook book and adapted it so it wasn’t using anything processed and it’s Paleo.  It called for a package of frozen veggies so I just used fresh and it also called for a jar of chicken gravy so I just made my own!  It turned out pretty good if I do say so myself!

1 lb boneless chicken breasts, cut into 1-in cubes

1 tbsp olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cups chicken stock

3 tbsp arrow root

1 tsp poultry seasoning

1/2 tsp dried thyme

1/4 tsp rubbed sage

1/4 tsp pepper

Gravy:

Mix arrow root with a small amount of water.  Bring chicken stock to a boil.  Add arrowroot and water gradually.  Add poultry seasoning.  Cook until thickened.

Stew:

In a large sauce pan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink.   Stir in the remaining ingredients.  Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

And there you have it!  Very simple and takes less than a half hour to make.  Happy cooking!