Ingredients:

• 2 tablespoons butter
• 2 large carrots, peeled and sliced
• 1 stalk celery, chopped
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 ½ pounds boneless, skinless chicken breasts
• 3 sprigs fresh thyme (or ½ teaspoon dried thyme)
• 1 bay leaf
• ¾ pound baby potatoes, quartered
• 3 cups low-sodium chicken broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot over medium heat, melt the butter. Add the sliced carrots and chopped celery, seasoning with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
2. Sprinkle the flour over the vegetables and stir to coat evenly. Add the chicken breasts, thyme, bay leaf, quartered potatoes, and chicken broth. Season again with salt and pepper. Bring the mixture to a gentle simmer and let it cook for about 15 minutes, or until the chicken is fully cooked and the potatoes are tender.
3. Remove the pot from the heat and transfer the cooked chicken to a bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
4. Discard the bay leaf. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley before serving.

Serving Suggestions:

• Enjoy with crusty bread or biscuits for dipping.
• Pair with a simple spinach salad for a fresh contrast.
• Serve over mashed potatoes for extra comfort.

Storage Tips:

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or in the microwave before serving.

Nutrition