Scale

1 tablespoon olive oil

1 tablespoon butter (20 g)

1 medium onion, chopped

2 medium carrots, chopped

2 to 3 celery sticks, chopped

2 to 3 garlic cloves, minced

1/2 tablespoon chopped fresh rosemary

1/2 tablespoon chopped fresh thyme

1 pound chicken breast (450 g)

2 tablespoons all-purpose flour

2 cups milk (475 ml)

1 1/2 pounds potatoes, peeled and cubed (650 g)

4 cups chicken broth (1 liter)

1 cup low-fat cheddar cheese (120 g)

A handful of roughly chopped fresh parsley

Salt and freshly ground black pepper to taste

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Wash, peel, and chop all vegetables. Dice onion, slice carrots, chop celery, mince garlic, and cube the potatoes.
Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 more minute.
Stir in rosemary and thyme. Add chicken breast and sear 2–3 minutes per side until lightly browned.
Sprinkle flour over the mixture and stir well to coat. Cook for 1–2 minutes to remove raw flour taste.
Gradually pour in milk while stirring to avoid lumps. Add chicken broth and bring to a gentle boil.
Add potatoes, reduce heat, cover, and simmer for 20 minutes until chicken is cooked and potatoes are tender.
Remove chicken, shred with two forks, and return it to the pot. Stir well.
Add cheddar cheese and stir until melted. Season with salt and pepper to taste.
Stir in fresh parsley and serve hot.