– salted butter
– yellow onion
– kosher salt
– black pepper
– dried thyme leaves
– all-purpose flour
– bay leaf
– baby potatoes
– red bell pepper
– frozen green beans
– heavy cream
Melt butter over medium heat in a large pot or Dutch oven. Add the onions, celery, and carrots.
Once they have softened, stir in the flour, salt, pepper, thyme, and rosemary until the flour starts to brown.
Add the diced chicken, bay leaf, pepper, and chicken broth.
Bring the mixture to a boil, reduce to a simmer until the potatoes are fork-tender.
Then add the green beans and heavy cream. Simmer for another 10 minutes until the stew has thickened.
Ladle into your favorite soup bowls and serve with bread or crackers if desired!