INGREDIENTS
2
chicken breasts
3
chicken thighs
2
russet potatoes
6 larges
carrots
1
onion
3 stalks
celery
20 oz
cream of chicken soup
1 C
chicken broth
1 tsp
thyme
1/4 tsp
pepper
1/4 tsp
salt
1/2 tsp
rosemary
1 tsp
parsley
1/2 tsp
seasoned salt
3 Tbs
butter
1 Tb
cornstarch
1 Tb
water