INGREDIENTS
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1 lb Little Potatoes (I used Chilean Splash), halved or quartered if large
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3 boneless, skinless chicken breasts, cut into 1" pieces
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1 stalk celery, chopped
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1/2 medium onion, finely chopped
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3-4 large carrots, thinly sliced
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1 teaspoon minced garlic
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1 teaspoon salt
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1 teaspoon dried parsley
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1 teaspoon dried thyme
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1/4 teaspoon black pepper
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3 cups chicken or vegetable broth
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2/3 cup cream or milk
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4 tablespoons corn starch
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1/2 cup shredded Parmesan cheese
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