Chicken Stew:

• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 medium potatoes, peeled and cubed
• 1/2 cup frozen peas
• 1/2 cup green beans, trimmed and chopped
• 1 (14.5-ounce) can diced tomatoes with juice
• 3 cups low-sodium chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 1 bay leaf
• Salt and black pepper to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Chopped fresh parsley for garnish