Salt (to taste)
Black pepper (to taste)
1/2 tablespoon olive oil
1 onion (sliced into 1/4-inch thick pieces)
1 carrot (peeled and cut into bite-sized pieces)
2 potatoes (peeled and cut into bite-sized cubes)
2 1/2 cups water
2 chicken consomme or bullion cubes
2 tablespoons butter
1 cup milk
2 tablespoons flour
2 tablespoons cream cheese
1 broccoli (cut into small chunks)
Gather the ingredients. Season the chicken with salt and pepper. In a deep stew pot over medium-high heat, heat the olive oil and saute the chicken until browned. Add the onion and saute on medium heat until soft and translucent. Add the carrot and potatoes and stir-fry quickly. Pour 2 1/2 cups of water into the pan with the vegetables and bring to a boil. Reduce the heat to low and add the consomme (or bullion) cubes. Simmer until carrots and potatoes are softened. Meanwhile, in a separate saucepan make the white sauce: Melt the butter on low heat and stir in the flour. Cook the flour until it bubbles, making sure to mix well continuously. Pour the milk into the flour mixture and cook on medium heat, stirring quickly until it begins to thicken slightly. Reduce heat to low and cook until the sauce is thick, making sure to stir constantly. Turn off the heat and set aside. In a small bowl, take about 1/3 cup of the soup broth from the chicken and vegetable stew and mix with cream cheese until it melts. Add the cream cheese and soup broth mixture back into the stew. Add the white sauce to the stew and stir lightly. Add broccoli and simmer for about 5 minutes on medium heat. Remove from heat and serve immediately. Enjoy.