Creamy Chicken and Chickpea Stew

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Add the frozen chicken breasts to the pot and cook until they are no longer pink on the outside.

4. 4

   Drain and rinse the canned chickpeas, then add them to the pot.

5. 5

   Pour in the cream of chicken and chicken broth, stirring to combine.

6. 6

   Season with salt and black pepper to taste.

7. 7

   Bring the mixture to a simmer, cover, and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.

8. 8

   Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.

9. 9

   Stir well and let the stew simmer for an additional 5 minutes.

10. 10

    Serve hot, garnished with fresh herbs if desired.