Fall Harvest Chicken Stew

2 Tbsp olive oil
1 lb chicken breast tenders, cut into bite-size pieces
1 can chicken stock (large size)
3 potatoes, diced
4 carrots, peeled and sliced
1 red onion, diced
3 stalks celery, chopped
1 tsp dried thyme
salt and pepper to taste
2 Tbsp butter
2 Tbsp flour

In a Dutch oven or heavy soup pot, heat the oil over medium-high heat, then add the chicken pieces and cook until just browned.
Pour in the chicken stock, bring to a boil, add all the vegetables, and return to a boil, then immediately turn heat down to a simmer.
Simmer slowly for about 20 to 25 minutes or until the vegetables are just tender crisp.
Add the thyme, salt, and pepper and continue simmering while you prepare the roux.
In a small bowl, smash the butter and flour together with a fork until completely combined, then add to the liquid in the pot and whisk until the liquid thickens, then stir through the entire mixture and allow to heat for another minute, then remove from heat and serve immediately.
This will serve about 4 to 6 people a hearty meal.