- 3 pounds chicken breast, skinless and boneless, cut into pieces
- 3 large onions, chopped
- 1 bunch celery, chopped
- 4 large carrots, chopped
- 1 red pepper, chopped
- 2 (49.5 fluid ounce) cans chicken broth
- 3 tablespoons flour
- 4 parsnips, medium, sliced
- 5 potatoes, medium, cubed
- 1 teaspoon Savory Market™ Golden Roast Chicken Flavor
- 1 teaspoon Savory Market™ DeLuxe Chicken Base
- 3 tablespoons minced fresh tarragon
- 2 bay leaves
- 1/2 teaspoon poultry seasoning
- 16 fluid ounces half-and-half
- Brown chicken and flour in olive oil in large stockpot. Add onions, celery, carrots, parsnips, peppers, seasonings, flavors, cream and stock. Simmer until cooked (approx 2 hrs) adding potatoes 20 to 30 minutes prior to serving. Ready to serve when potatoes are tender.