Prep time: 15-20 minutes

Cook time: 25-30 minutes

Materials:

• 1 large or 2 small chicken breasts cubed
• 5-6 celery stalks chopped
• 4-5 large potatoes cubed
• 1 carrot chopped
• 1 onion chopped
• 3 garlic cloves diced
• Salt and pepper to taste
• 3 tbsp. unsalted butter
• 2 bay leaves
• 1/4 tsp all-spice
• 1 tbsp. Marjoram
• 1 tbsp. poultry seasoning
• 1 cup heavy cream w/ generous pinch of salt
• 2 tbsp. vegetable oil
• 10 cups of water (12 cups if you like more broth)
• ¼ cup fresh dill

Process:

1. In a mixing bowl add in the cubed chicken and season with salt and pepper. Mix well and set aside while you cut up the celery, carrot, onion, potatoes and garlic.
2. In a medium sized skillet add in the vegetable oil. Keeping the heat on medium let the oil heat up.
3. Add in the cubed chicken and cook, stirring occasionally, until the chicken is fully cooked through (about 4-5 minutes).
4. Add in the garlic and cook just until the garlic becomes fragrant. Remove from heat and set aside.
5. In a large pot add in the unsalted butter. Keeping the heat on medium high, let the butter melt. 
6. Add in the onion, celery and carrots. Cook for a few minutes until the veggies start to soften. 
7. Add in the potatoes and give the mixture a good stir.
8. Season with additional salt and pepper.
9. Add in the cooked chicken and again stir well to combine.
10. Add in enough water to cover the mixture with about 2-3 inches of water over top.
11. Bring the mixture to a boil. Add in the bay leaves, all spice, poultry seasoning and marjoram. Cook for 4-5 minutes.
12. Add in the heavy cream which you have salted with a generous pinch of salt.
13. Continue to mix and cook for an additional 1-2 minutes.
14. Add in the dill and remove from heat. 
15. Set aside and let sit for 15-20 minutes for the flavors to marinate.
16. Plate and ENJOY!