1¹/₂ Tbsp. butter
1 lb. boneless skinless chicken breast
1 onion
2 carrots
3 stalks celery
2 cloves garlic

2 bay leaves
¹/₂ tsp. thyme (or five sprigs fresh)
¹/₄ tsp. rosemary (or two sprigs fresh)
¹/₄ tsp. turmeric
salt and pepper
3 cups chicken stock or bouillon

¹/₃ cup milk or heavy cream

• Cube chicken and chop vegetables.
• In 6-qt. pot, melt butter.  Sauté chicken and vegetables until chicken is browned, about 5 minutes.
• Reduce heat, add herbs and stock, and simmer until chicken is tender, about 20 minutes.
• Add cream and simmer for 15 minutes, keeping simmer very low to avoid curdling the cream.