1 to 1 1/2 cups cooked chicken breasts diced in large bite sized pieces
2 large carrots- cleaned and cut into 1/3 inch slices
2 stalks celery sliced in 1 inch pieces
3 medium potatoes ( any kind) diced into large but bite sized pieces
1 cup onion coarsely chopped
1/2 tsp. fresh rosemary chopped fine or 1/4 tsp. dried and broken up
1 Bay leaf
1 tbsp. fresh parsley or 1 tsp dried
Kosher salt
1 large can chicken broth
1 cup dry white wine or more to taste

1 to 1 1/2 cups cooked chicken breasts diced in large bite sized pieces 2 large carrots- cleaned and cut into 1/3 inch slices 2 stalks celery sliced in 1 inch pieces 3 medium potatoes ( any kind) diced into large but bite sized pieces 1 cup onion coarsely chopped 1/2 tsp fresh rosemary chopped fine or 1/4 tsp. dried and broken up 1 Bay leaf 1 tbsp fresh parsley or 1 tsp dried 1 large can chicken broth 1 cup dry white wine or more to taste

Put all ingredients in a 4 qt. sauce pan. Bring to a boil, then reduce to medium low for 2-3 hours. Remove Bay leaf and serve.