This hearty chicken stew makes a great weekend lunch.
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In a large soup pot or dutch oven, melt the butter over medium heat.
Add the onion and cook until the onion is translucent and tender.
Add the garlic and cook for one minute.
Add chicken chunks and cook until browned, about 7 minutes stirring frequently.
Add the chicken broth and stir in the rosemary, thyme, salt and pepper.
Add the potatoes and carrots and bring to a boil.
Let boil for one minute, then reduce to simmer.
Cover and simmer for 30 minutes.
Note: If you want the broth thicker, stir 2 teaspoons flour into 1/4 cup water. Stir to make a smooth paste. Pour the paste into the simmering stew and stir it in well to completely incorporate. Simmer for 10 minutes.