Chicken Stew

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1 1/2 lbs boneless skinless chicken thighs*, trimmed of fat and diced into 1-inch pieces
1 Tbsp olive oil
1 1/2 cups diced yellow onion
1 cup diced celery
1 cup diced carrots
1 1/2 Tbsp minced garlic
4 1/2 cups low-sodium chicken broth, divided
1 lb baby red potatoes, quartered (chop larger ones into 6 pieces)
2 tsp minced fresh rosemary
2 tsp minced fresh thyme
Salt and freshly ground black pepper
6 oz. mushrooms, sliced
2 Tbsp butter, diced into 1 Tbsp pieces
2 Tbsp flour
3 Tbsp minced fresh parsley

Heat oil in a large pot over medium-high heat. Add chicken and cook, turning once halfway through, for 6 minutes total. Transfer chicken to a plate leaving fat in pan (there should be 1 1/2 Tbsp, if not add in a little oil).
Reduce heat to medium. Add in onions, carrots, celery and saute 5 minutes. Add in garlic and saute 1 minute longer.
Pour in 3 1/2 cups chicken broth, potatoes, rosemary, thyme and season with salt and pepper to taste. Bring to a boil then add in mushrooms and chicken.
Reduce heat to medium-low then cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes.
During the last 5 minutes of soup cooking, in a separate small saucepan melt butter over medium heat. Add flour and cook whisking constantly, 1 minute.
While whisking pour in remaining 1 cup chicken broth. Cook whisking constantly until mixture comes to a boil and thickens, remove from heat.
Pour flour mixture into soup mixture once soup is finished. Stir parsley into soup and serve warm.
Recipe source: Cooking Classy

Chicken Stew#