INGREDIENTS:

6 Market Day ChicNSteakes breast, thawed
3 cups chicken bone broth
2 large carrots, peeled and sliced in coins
1 stalk celery, chopped
3 cloves garlic, minced
1 tablespoon all-purpose flour
2 tablespoons butter
3 sprigs fresh thyme
1 bay leaf
¾ pound baby potatoes, quartered
Kosher salt
Fresh ground black pepper
Fresh chopped parsley for garnish

PREPARATIONS:

In large pot over medium heat, melt butter. Add carrots, peas and celery and season with salt and pepper. Cook, stirring often, until veggies are tender, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds.

 

Add flour and stir until veggies are coated, then add ChicNSteakes, thyme, bay leaf, potatoes and broth. Bring mixture to a simmer and cook until the chicken is no longer pink, and potatoes are tender, about 15 minutes.

Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken breast into small pieces and return to pot.

Garnish with parsley before serving.

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