Ingredients

The following ingredients have 8 Servings
  • 3 cups chicken broth (+ 2 TBSP )
  • 3 cups diced potatoes (1 pound)
  • 2 TBSP butter
  • 1 1/2 pounds chicken
  • 2 1/2 cups diced onion (2 medium onions)
  • 2 1/2 cups diced celery (5-6 stalks)
  • 1 cup sliced carrots (2 medium)
  • 2 1/2 cups sliced mushrooms (8 ounces)
  • 1 TBSP minced garlic (3 cloves)
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp lemon pepper
  • 1/4 tsp cayenne pepper
  • 1/8 tsp white pepper
  • 1/8 tsp nutmeg
  • 1 1/2 tsp salt
  • 1 TBSP cornstarch
  • 1/2 tsp fresh thyme

Instruction

  • In a medium pot, boil the 3 cups of broth and potatoes for about 20 minutes until potatoes are cooked. Set aside.
  • Meanwhile, heat 1 tablespoon of butter to a large pot or Dutch oven over medium high heat. Add chicken and cook until the chicken is done, about 10 minutes. Set aside & shred to make 3 1/2 cups cooked chicken.
  • Add remaining 1 tablespoon of butter to the pot, and add the onions, celery, and carrots. Sauté for 15 minutes. Add in mushrooms, and sauté for about 7 minutes until mushrooms release their juices.
  • Add in minced garlic, paprika, thyme, lemon pepper, cayenne pepper, white pepper, nutmeg, and salt. Stir well.
  • Transfer the potatoes, the broth with the potatoes, and the chicken to the pot with the veggies. Stir together.
  • In a small bowl, stir together remaining 2 tablespoons chicken broth and cornstarch. Pour into pot, and stir well.
  • Stir in fresh thyme. Let the mixture simmer for at least 30 minutes. Best if cooked for over an hour. Enjoy!