3 tbls butter
2 onions, (small) chopped (or however much onion you like – we like a lot of it)
2 stalks celery, cut into 1 inch pieces
2 carrots, peeled, cut into pieces
3 small-medium potatoes, peeled and cubed
3 tbls flour
3 cups (or so) chicken stock (possibly more in case the soup gets too thick too fast, you judge)
1/4 tsp dried marjoram
3 (at least) skinless, boneless chicken breasts tenders
* mind you, all these amounts are really generalizations. adjust according to how much the people in your house eat. i live with 2 men, they eat a lot.
Heat oil in a pan. Season chicken breasts with salt, pepper, and garlic powder. Brown in oil on both sides. Set aside on cutting board. Let cool. Chop into bite size cubes.
Melt the butter in pot over medium heat. Cook onions until tender. Stir in celery and carrots, cook until tender. Stir in potatoes and flour. Pour in the chicken stock and season with marjoram. Place the chicken in the pot and bring to a boil. Lower the heat, cover, and simmer about 30 minutes. Season to taste with salt and pepper (as needed). Serve with hot cornbread muffins. This served 3 adults with no leftovers, much to Cracker’s chagrin.