5-7 chicken breasts
garlic herb seasoning of some sort
2 onions
4 heaping tablespoons of minced garlic
2 cups heavy cream
11 tablespoons butter
3 tablespoons chicken bullion or base
6 tablespoons flour
6-8 medium potatoes
1 can cream of celery soup
1. Boil the chicken breasts. Add 4 tablespoons of garlic herb seasoning to the boiling water.
2. Once chicken is done, remove breasts from water. Peel and dice potatoes and add them to the water, adding water if needed. Add chicken base to the pot, as well as a can of cream of celery soup. simmer/boil at medium high.
3. In another pan, add 4 tablespoons of butter, the diced onions and garlic together and saute until just beginning to carmelize. Add garlic and onions to pot with potatoes.
4. Chop up chicken and add back to the pot with the potatoes. Allow to cook for at least 30 minutes to get the potatoes to soften.
5. In the same skillet you used to saute the onions, add 6 tablespoons of butter and allow to melt. Once melted, slowly add the flour whisking the entire time until incorporated, thick and no lumps. Slowly add the cream, whisking. Once this mixture has heated for a couple of minutes, add to the pot with the chicken etc. Stir it in and allow to heat through.
6. Serve and enjoy!
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