Ingredients
3 pounds boneless skinless chicken breasts, cut into 1-inch cubes1 teaspoon each salt, pepper and paprika2 tablespoons canola oil2 cups cubed peeled potatoes,1/2-inch pieces3 large carrots, cut into 1/2-inch pieces2 cups frozen whole kernel corn1 cup each coarsely chopped green and sweet red pepper1 cup diced celery1 medium onion, diced2 teaspoons dried basil1 bay leaf1/4 teaspoon celery salt7 cups chicken broth, divided1/2 cup butter3/4 cup all-purpose flourWarm biscuits
Preparation
In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender.
Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.
