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


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.