| 1 tbsp or 15 ml | Butter, unsalted |
| 2 lbs or 1 kg | Boneless, skinless chicken thighs, cut into 1 inch (2.5 cm) cubes |
| 2 | Green onions |
| 2 | Onions |
| 3 cups or 750 ml | Water |
| 2 tbsp or 30 ml | Low sodium chicken boullion |
| 2 tsp or 10 ml | Poultry seasoning |
| 4 cups or 1 L | Potatoes, chopped |
| 2 cups or 500 ml | Carrots, chopped |
| 1 cup or 250 ml | Celery, chopped |
| 1/4 cup or 60 ml | All-purpose whole wheat flour |
| 2 cups or 500 ml | Milk |
| 1 cup or 250 ml | Frozen peas |
| To taste | Pepper |
- Melt butter in large pot on medium-high heat. Add chicken and sear for about 10 minutes until browned on all sides. Add green and regular onions.
- Cook for about 5 minutes until onion is softened. Stir in water, bouillon and seasoning. Cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.
- Add potato, carrot and celery. Cover and simmer for 20 minutes until potato is tender.
- Place flour in small bowl. Add 1⁄4 cup of the milk and stir to smooth paste.
- Add to the chicken mixture and stir. Add remaining milk. Stir until well combined. Bring to boil on medium heat. Boil gently, stirring occasionally for about 5 minutes until slightly thickened. Stir in peas.
- Cook for 1 to 2 minutes or until hot. Add pepper to taste.
