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Makes 8 to 10 servings
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, finely chopped
4 medium carrots, peeled and finely chopped
4 medium stalks celery, finely chopped
1 1/2 teaspoons kosher salt
1/2 cup all-purpose flour
6 cups low-sodium chicken broth
1 cup heavy cream
1 cup frozen peas
Freshly ground black pepper
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1st Keep
 nomoregrays
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