2 tbsp. butter
2 large carrots, peeled and sliced into coins
1 stalk celery, chopped
Freshly ground black pepper
3 cloves garlic, minced
1 tbsp. all-purpose flour
700g boneless skinless chicken breasts
3 sprigs fresh thyme
1 bay leaf
350g baby potatoes, quartered
3 cups. Chicken Stock
Freshly chopped parsley, for garnish
1. In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add flour and stir until the vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and stock. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and the potatoes are tender, 15 min.
3. Remove chicken from pot and transfer to a medium bowl. Using two forks, shred the chicken into small pieces, return to pot.
4. Garnish with parsley before serving.