Chicken Pot Pieless Soup

Here I am, in a tropical climate, the middle of summer craving a comforting winter food like chicken pot pie. So I wasted no time and whipped this beauty up. Chunky vegetables, tender chicken in a velvety cream gravy served along side a steamy baked potato. Yum!

Serves Approx. 6

-6 Boneless skinless chicken thighs
-1 Medium Onion
-4 Celery Stalks
-1-2 Large Carrots
-1 Cup Fresh Green Beans cut
-1 (14.5oz) Can Chicken Broth
-1/2-1 Cup Half & Half or Heavy Cream
-1-2 Tbsp Arrowroot or Tapioca Flour
-1-2 Tbsp cooking oil such as coconut oil or bacon fat

1. Chop onions, celery & carrot. Cut green beans into 1inch pieces. Set aside each separately.
2. Add oil to large pot over medium heat. Cook chicken, turning over half way through cooking until juices run clear. Set chicken aside. Add more oil to the pot if needed.
3. Add onions to pot & cook until translucent. Stirring often  to prevent caramelization. Add celery & green beans. Again stirring often for a few minutes until tender. Then add carrots.
4. After a few minutes chop chicken & add it to the pot along with chicken broth. Cover & let it come to a simmer until vegetables are fully cooked.
5. Reduce the heat to low. In a bowl whisk together 1Tbsp Arrowroot powder with 1/2 Cup Half & Half until no clumps remain. Stir into pot & allow to thicken. Repeat process if needed. ( I usually eye the cream & arrowroot so just find out what consistency works for you)
6. Remove from heat & enjoy!