Harvest Chicken Stew
| Yield: | 1 Servings |
| Categories: |
| 4 | c | Peeled eggplant; cut into 1 inch cubes |
| 4 | c | Small red potatoes; cut into 1/8 inch slices |
| 4 | Whole carrots; sliced | |
| 3 | md | Onions; cut into fourths |
| 2 | cn | (14 1/2 oz. each) ready-to-serve clear chicken broth |
| 2/3 | c | Chopped parsley |
| 2 | ts | Dried thyme leaves |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Cold water |
| 2 | tb | All-purpose flour |
| 6 | Boneless; skinless chicken breast halves, cut into fourths, (about 1 1/2 lbs.) | |
| 1/4 | c | Tomato paste |
| 2 | tb | Lemon juice |
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