2 tablespoons of butter
2 large carrots, peeled and cut into coins
1 stalk celery, chopped
Freshly ground black pepper
3 cloves of garlic, minced
1 tablespoon of all-purpose flour
1 1/2 lbs. boneless skinless chicken breasts
3 sprigs of fresh thyme
1 bay leaf
3/4 lb. small potatoes, quartered
3 c. low-sodium chicken broth
Freshly cut parsley, for garnish.
In a large pot over medium heat, melt the butter. Add the carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add the flour and stir until the vegetables are coated, then add the chicken, thyme, bay leaf, potatoes and broth. Season with salt and pepper. Bring the mixture to a boil and cook until the chicken is no longer pink and the potatoes are tender, 15 minutes.
Remove from heat and transfer chicken to a medium bowl. Using two forks, shred the chicken into small pieces and return to the pot.
Garnish with parsley before serving.