Start off with a large pack of skinless chicken thighs.....
Chop up the onion and celery and add the bag of carrots (don't worry about cutting the carrots) to the skillet. Add enough broth to almost cover the tops of the thighs. Bring to a boil and stir from the bottom as the flour will begin to thicken your stock. Once this boils, cover and simmer for about 25 minutes. Stir every now and then and if you need to add more stock you can. Add salt and pepper to your liking.
This is definite comfort food. My whole family loves this dish and it couldn't be any easier to make.