INGREDIENTS
1 cup
chicken broth
1
onion
1 cup
carrot
2 stalks
celery
1/2 tsp
sea salt
1/2 tsp
thyme
1/4 tsp
garlic powder
1/4 tsp
ground sage
1 lb
chicken breast
4 cups
to 1.5-inch dice russet potatoes
1 tbsp
butter
1 tbsp
flour
1/2 cup
peas
2 tsp
worcestershire sauce
1/4 cup
cream
1 serving
additional salt and pepper