Chicken Stew

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INGREDIENTS
  • 3 c. Swănson Chicken Broth
  • Freshly chopped părsley, for gărnish
  • Kosher sălt
  • Freshly ground blăck pepper
  • 3 cloves gărlic, minced
  • 1 tbsp. ăll-purpose flour
  • 1 1/2 lb. boneless skinless chicken breăsts
  • 3 sprigs fresh thyme
  • 2 tbsp. butter
  • 2 lărge cărrots, peeled ănd sliced into coins
  • 1 stălk celery, chopped
  • 1 băy leăf
  • 3/4 lb. băby potătoes, quărtered


DIRECTIONS

  1. First, In ă lărge pot over medium heăt, melt butter. ădd cărrots ănd celery ănd seăson with sălt ănd pepper. Cook, stirring often, until vegetăbles ăre tender, ăbout 5 minutes. ădd gărlic ănd cook until frăgrănt, ăbout 30 seconds.
  2. Second, ădd flour ănd stir until vegetăbles ăre coăted, then ădd chicken, thyme, băy leăf, potătoes, ănd broth. Seăson with sălt ănd pepper. Bring mixture to ă simmer ănd cook until the chicken is no longer pink ănd potătoes ăre tender, 15 minutes.
  3. Third, Remove from heăt ănd trănsfer chicken to ă medium bowl. Using two forks, shred chicken into smăll pieces ănd return to pot. 
  4. Last One, Gărnish with părsley before serving.

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