Chicken Stew

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Carrots

  Raw

  2 large or 144g

• Celery

  Raw

  1 stalk, medium or 40g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  3 cloves, minced or 9g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Thyme

  Fresh

  3 tsp or 2g

• Bay Leaves

  McCormick

  1 leaf or 0.2g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Melt the butter in a large pot over medium heat.
2. Add the carrots and celery, season with salt and pepper, and cook, stirring often, until the vegetables are tender, about 5 minutes.
3. Add the garlic and cook until fragrant, about 30 seconds.
4. Add the flour and stir until the vegetables are coated.
5. Add the chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring to a simmer and cook until the chicken is no longer pink and the potatoes are tender, about 15 minutes.
6. Remove from heat, discard the bay leaf, and transfer the chicken to a bowl. Shred the chicken with two forks and return to the pot.
7. Serve garnished with fresh chopped parsley.